Home Fries

Keller + Keller Photography

Home Fries

Home fries used to be a standard item in diners in the Northeast, but they were often disappointing, greasy, not sufficiently browned. Then diner cooks started deep-frying their home fries, solving the problem of greasiness and insufficient browning. But those cubes of potatoes are French fries in disguise, not home fries. Animal fats allow for superior browning, superior flavor, and no greasiness—just lovely potatoes browned with onions and the perfect accompaniment to your eggs.

Serves 4

• 2 pounds thin-skinned or new potatoes, cut into bite-size cubes (peeling is optional)
• Fine sea salt
• 5 tablespoons (2.3 ounces) any animal fat
• 1 onion, halved vertically and sliced into thin slivers
• Freshly ground black pepper

Put the potatoes in a saucepan, cover with cold water, and salt generously. Bring to a boil over high heat and boil until the potatoes are just tender, but not mushy, about 7 minutes. Drain the potatoes in a colander but do not wash the saucepan.