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Ingredients
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Potatoes & Base
Fats & Seasoning
Hollandaise Sauce
Method
Potatoes & Base
- 1
- 2
Par-cook the potatoes
Place the diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon of the kosher salt from the Fats & Seasoning section. Bring to a simmer over medium-high heat and cook until just tender when pierced with a knife, about 6–8 minutes. Do not overcook. Drain well and let steam-dry in the colander for 2–3 minutes; this removes excess surface moisture for better crisping.
- 3
Start the skillet
Heat a large heavy skillet or cast-iron pan over medium-high heat until hot, about 2 minutes. Add the neutral oil and 1 tablespoon of the unsalted butter (from Fats & Seasoning). Swirl to coat and let the butter foam and subside.
- 4
Brown potatoes
Add the drained potatoes in a single layer (if they don't all fit, brown in batches). Let them cook undisturbed for 3–4 minutes to develop a golden crust. Flip or toss the potatoes to expose other sides and continue to cook, stirring occasionally, for another 6–8 minutes until most sides are golden and crisp. If potatoes begin to stick too much, reduce heat slightly and add a splash more oil.
- 5
Add vegetables and seasonings
Push the potatoes to the edges creating a well in the center. Add the remaining 1 tablespoon butter, the sliced onion, diced green pepper, and minced garlic. Sprinkle the smoked paprika, dried thyme, remaining 3/4 teaspoon kosher salt, and black pepper evenly over the potatoes and vegetables. Sauté, stirring occasionally, until the onions are softened and slightly caramelized and peppers are tender, about 4–6 minutes, and the potatoes are crisp and cooked through. Taste and adjust seasoning as needed.
- 6
Finish with herbs
Remove the skillet from heat and stir in the chopped fresh parsley. Transfer the homefries to a warmed serving dish and keep them warm while you make the hollandaise (or serve immediately topped with hollandaise).
Hollandaise Sauce
- 7
Get equipment and clarify butter
Have a heatproof bowl that will fit over (but not touch) a saucepan of simmering water (double-boiler). Melt the 6 tablespoons of butter in a small saucepan over low heat until fully melted; keep it warm. If you prefer less milk solids in the butter, skim foam and pour gently to leave behind solids (optional).
- 8
Whisk egg yolks
In the heatproof bowl, whisk together the 3 egg yolks, lemon juice, and Dijon mustard until bright and slightly thickened. Place the bowl over the saucepan of gently simmering water (water should not touch the bowl). Whisk constantly until the mixture is warm and begins to thicken, about 1–2 minutes. Be careful not to scramble the eggs—keep the heat low and whisk continuously.
- 9
Emulsify butter into yolks
Remove the bowl from the heat briefly. Very slowly drizzle in the warm melted butter in a thin, steady stream while whisking vigorously to create an emulsion. If the sauce becomes too thick, whisk in a few drops of warm water or 1/2 teaspoon lemon juice to loosen. Continue until all butter is incorporated and sauce is smooth and glossy.
- 10
- 11
Serve
Spoon or drizzle hollandaise over the hot homefries just before serving. Alternatively serve hollandaise on the side for dipping. Leftover hollandaise will not keep well; make fresh if possible.