This recipe makes the perfect diner style home fries! Parboiling and cooling the diced potatoes is key to get a light brown crisp with a soft center! Give the potatoes a good scrub and keep the skin on since it is packed with nutrients like vitamin C and B, potassium and fiber.
Prep: 15 minutes | Cook: 20 minutes
INGREDIENTS
- 3 large russet potatoes, skin scrubbed (or peeled) and diced into ½ inch cubes
- 1 yellow onion, finely diced
- 3 tbsp butter or oil with high smoke point
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper
- Scallions, chives or microgreens
DIRECTIONS
- Use a clean scrubbie to wash dirt and rough outer layer off of potatoes. Dice into ½ inch cubes
- Fill a medium stock pot with cool water, cubed potatoes and salt. Bring to a boil.
- Boil 8-10 minutes until just tender enough to poke with fork.
- Strain, rinse with cool water and let dry in a strainer or place on a towel. Put in fridge for 2 hours or overnight.
- Heat butter or oil in skillet on on high and cook onions for 5 minutes, stirring continuously until lightly browned.
- Season with paprika and garlic powder.
- Reduce heat to medium and cook until reaching desired tenderness, color and crispiness.
- Garnish with fresh microgreens, scallions, or chives.
Items Available from SLO:
You can get organic and local ingredients for this recipe with a SLO CSA share. We have russet potatoes, onions, and microgreens. If you want to use fresh garlic for this recipe, we also have that! Produce availability varies by season.