Home Fries with Red, White & Green Onions
Why I Love This Recipe
DH is a meat & potatoes kinda' guy! I have developed a rather strong aversion to spuds as a result. Then I decided to start playing with those tubers & looked everywhere I could to find some new & interesting recipes. I found this one in a Williams-Sonoma cookbook I received as a gift. It's all potatoe recipes & I have found some rather delightful & surprisingly delicious concoctions! This is definitely my favorite!
About Kosher Salt, Wm.-Sonoma Glossary says: "These pure coarse rock salt granules are a bit larger than poppy seeds & contain no additives. Kosher salt has a clean taste & is not as strong as regular table salt. If using regualr table salt, use only half the amount called for in the recipe."
We use it almost exclusively now!
Ingredients You'll Need
Kosher salt & freshly ground pepper
3 large Yukon gold potatoes, about 1 1/2 lb. total weight, scrubbed
3 Tb. unsalted butter
1 Tb. olive oil
1 c (4 1/2 oz.) diced red onion
1 c.(4 1/2 oz.) diced white onion
4 green (spring) onions, including pale & dark green parts, chopped ( about 1 c.)
In a large pot of salted boiling water, cook the unpeeled whole potatoes until tender when pierced with a small knife, about 35 minutes. Drain the potatoes, let them cool & refrigerate them until cold, at least 2 hours or up to 1 day. Peel the potatoes & cut into 1/2" cubes.
In a large, heavy nonsitck frying pan, melt 2 Tb. of the butter with the oil over med.-high heat. Add the potatoes, red onion & white onion & toss to coat. Sauté, tossing every 3 or 4 minutes, until the potatoes are light brown & the onions are just beginning to brown, about 15 mintues total. Sprinkle with 1 tsp. kosher salt & 1/2 tsp. pepper. Toss to blend. Cook until the potatoes & onions are golden brown, about 5 minutes longer. Add the green onions & remaining 1 Tb. butter. Toss until the butter melts & the green onions just wilt, about 1 minute. Transfer the home fries to a bowl & serve.