Ingredients

The following ingredients have 5 Servings
  • Kosher salt and freshly ground pepper
  • 2 1/2 lb. (1.25 kg) Yukon Gold potatoes, cut into 1/2-inch (12-mm) dice
  • 3 Tbs. canola oil
  • 1 medium Spanish onion, finely diced<br>
  • 2 tsp. paprika
  • 3 Tbs. unsalted butter
  • 1/4 cup (1/3 oz./10 g) thinly sliced fresh chives

Instruction

  • Bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the potatoes and cook until just tender, about 8 minutes. Drain well in a colander.
  • In a large nonstick fry pan over medium heat, heat 2 Tbs. of the oil until it begins to shimmer. Add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Add the potatoes and season with salt, pepper, and the paprika. Add the remaining 1 Tbs. oil and the butter to the pan. Increase the heat to high and immediately use a wide metal spatula to press the potatoes into an even layer on the bottom of the pan. Cook, pressing down occasionally but not turning them, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again, and cook until the potatoes on the bottom are golden brown, about 5 minutes more.
  • Stir in the chives and serve immediately. Serves 4 to 6.
  • <b>Variations</b>
  • <b>Red Chile Home Fries</b>: Follow the recipe as written, but in step 2, after adding the potatoes to the fry pan, stir in 1 Tbs. ancho chile powder and 1/4 tsp. cayenne pepper along with the salt and black pepper, and stir in 1/4 cup (1/3 oz./10 g) chopped fresh cilantro leaves at the end.
  • <b>Fresh Herbs</b>: Follow the recipe as written, but in step 2, stir in 1/4 cup (1/3 oz./10 g) chopped fresh herbs at the end.
  • Courtesy of Bobby Flay