Home Fries

Ingredients

• •1 pound russet potatoes (about 2 large), scrubbed and cut into 1/2-inch cubes
• •1 small yellow onion, cut into 1/4-inch dice (about 3/4 cup)
• •3 tablespoons neutral cooking oil, such as canola, divided
• •1/2 cup water, plus 2 tablespoons more only if needed
• •1/2 teaspoon fine salt, divided, plus more to taste
• •1/2 teaspoon sweet paprika
• •1/4 teaspoon garlic powder
• •1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Soften the onion

   Heat 1 tablespoon of the oil in a 12-inch heavy skillet over medium heat. Add the diced onion and 1/4 teaspoon of the salt. Cook for 4–5 minutes, stirring often, until softened with a few golden edges. Transfer the onion to a small bowl, leaving the skillet on the stove.

   
2. 2

   Steam and dry the potatoes

   Let the skillet cool off the heat for 1 minute before carefully adding the potato cubes, 1/2 cup water, and remaining 1/4 teaspoon salt. Cover with a lid and return to medium heat. Once the water is bubbling, steam for 7–9 minutes, until a fork enters a cube with only slight resistance. If the water runs dry before the potatoes soften, add 2 tablespoons more. Remove the lid away from your face, then cook uncovered for 2–3 minutes, until all visible water evaporates. The pan must be dry before adding more oil.

   
3. 3

   Brown and season the home fries

   Add the remaining 2 tablespoons oil and gently turn the potatoes to coat. Spread them in one layer and cook over medium-high heat for 12–15 minutes, turning with a thin spatula every 3–4 minutes so several sides become golden brown. Lower the heat if they darken too quickly; avoid constant stirring. Reduce to low, return the onion, and sprinkle in the paprika, garlic powder, and black pepper. Toss gently for 1 minute, taste for salt, and serve immediately. The centers should be fully tender and the flat surfaces crisp.