You love them because they taste like home. The secret to perfect home fries is to pre-cook the potatoes some and to saute the onions separately. These are the Best Home Fries.
- 1½ pound yukon gold potatoes, scrubbed and cut into ½‑inch cubes
- 4 tablespoon unsalted butter, separated
- ¼ cup minced chives (optional)
- salt & pepper, to taste
- 1 onion, chopped into ¼‑inch dice
Arrange potatoes in large microwave-safe bowl, top with 1‑tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) halfway through cooking.
Meanwhile, melt another 1‑tablespoon butter in large cast iron or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
Melt remaining 2 tablespoons butter in now empty skillet over medium heat. Add potatoes in as close to a single layer as possible. Cook, without moving, until underside of potatoes is brown, 4 to 5 minutes. Turn potatoes, and continue to cook until well-browned and crisp, 4 to 5 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion and chives(if using). Adjust seasoning to taste. Serve warm.