Side Of Homefries Recipe

Prep potatoes and aromatics

Wash and scrub the potatoes well (no need to peel unless preferred). Cut each potato into 1/2-inch dice: halve lengthwise, lay flat and slice, then cut across into cubes. Place cut potatoes in a bowl. Peel and small-dice the onion. Mince the garlic finely and set aside.

Par-cook potatoes

Place the diced potatoes in a medium saucepan and add about 1 cup of water (just to cover the bottom so they start steaming — you want some water but not fully submerging). Add a pinch (about 1/8 tsp) of salt. Bring to a simmer over medium heat, cover, and steam/very gently simmer for 5–7 minutes until the outsides are just tender but not falling apart. Drain thoroughly in a colander and let sit 1–2 minutes to release steam so excess moisture evaporates.

Heat pan and brown potatoes

While potatoes drain, heat a large skillet over medium-high heat. Add the vegetable oil and butter. Once butter foams and oil shimmers (about 1 minute), add the drained potatoes in a single layer as much as the pan allows — if necessary, do this in two batches to avoid crowding. Let potatoes cook undisturbed for 3–4 minutes to form a golden crust.

Add onion and seasonings

Using a spatula, turn and toss potatoes so more surfaces brown. Add the diced onion and continue to cook, stirring every 2 minutes, for 6–8 minutes total until potatoes are golden brown and onions are softened and slightly caramelized. Stir in the minced garlic and cook 30–45 seconds until fragrant (do not burn).

Finish and season

Sprinkle smoked paprika, dried thyme, kosher salt, and black pepper over the potatoes. Toss to coat evenly and cook 1 more minute to bloom the spices. Taste and adjust seasoning if needed.

Garnish and serve

Remove from heat, sprinkle chopped fresh parsley over the top, and transfer to a warmed side plate. Serve immediately as a side for 2–3 people (depending on appetite).