fried potatoes

Holly Nilsson calls this preparation home-fried potatoes or home fries. This account selects skin-on Russet cubes with onion, divided butter, olive oil, seasoned salt and black pepper.

The scrubbed potatoes are cut into cubes and started in cold water. They boil only until slightly tender, then are drained before frying.

A first portion of the butter softens diced onion, which is removed from the skillet. Another portion of the same butter supply and the olive oil fry the potatoes with seasoned salt and black pepper.

The potato cubes cook until golden, with more of the same reserved butter available as needed. The softened onion returns for a brief final cook, and the finished potatoes are served warm.

The author describes tender potato centres with crisp exteriors. Fresh parsley is listed for garnish; bacon-grease frying, sweet-potato versions, sauces and accompanying breakfast or dinner dishes are separate suggestions.