Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Home fries Add to ...

Here's a simple recipe that will give you great flavour and nice crisp potatoes.

Follow on Twitter: @sueriedl

  • Servings: 4


500 grams Yukon gold potatoes, 1/2-inch cubes

2 teaspoon salt

2 tablespoons vegetable oil  

1 medium onion, chopped

1 tablespoon butter

1/4 teaspoon paprika (or smoked paprika)

1 teaspoon salt

fresh ground pepper


Put the cubed potatoes into a medium pot and cover them with cold water. Add the salt and bring to a boil, cook until almost done but still slightly firm. Drain and set aside.

In a large heavy bottomed frying pan add 1 tablespoon vegetable oil and heat on medium. Add the chopped onion onion and sauté about 8-10 minutes or until browned and caramelized.

Remove the onions and set aside in a bowl.

Melt 1 tbsp butter and 1 tbsp vegetable oil in the same pan (used for the onion) over medium heat. Once the butter stops foaming add the potatoes — make sure each cube is touching the pan and they are not crowded. Cook without stirring (on medium to medium/high) until they turn golden brown on the bottom-about 2 minutes.  Turn the potatoes and brown the another side, repeat until all sides are browned.

Reduce the heat to low, add the onions back and stir in the paprika, salt and ground pepper to taste.  Stir to combine and serve immediately.

If you want to make a bigger portion or only have a small pan, fry the potatoes in two batches. If they get overcrowded in the pan you will lose the all-important crispness.

Next story




Most popular videos »

More from The Globe and Mail

Most popular