Description
Steakhouse Homefries - German Style Fried Potatoes are crispy, golden potato cubes cooked with clarified butter, onions, and paprika, creating a perfect side dish with a rich, savory flavor. These homefries are partially boiled, pan-fried to a crispy texture, and finished in the oven for a deliciously satisfying crunch.
Ingredients
Potatoes
- 5 large Russet potatoes, peeled and cubed
Fats and Oils
- 3 tablespoons neutral oil
- 6 tablespoons clarified butter
Vegetables and Seasonings
- 1 large onion, diced
- 2 teaspoons paprika
- Salt and pepper, to taste
Instructions
- Parcook Potatoes: Bring a pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 5-7 minutes until slightly firm but not fully cooked. Drain and spread them on a paper-towel lined baking sheet to dry. Pat the potatoes dry with additional paper towels to remove excess moisture.
- Brown Potatoes: Heat a large pan or wide skillet over medium-high heat with the neutral oil and 3 tablespoons of clarified butter. Add the par-cooked potatoes and cook until browned on both sides, about 5 minutes per side. Remove the potatoes using a slotted spoon and transfer them to an oven-safe dish.
- Sauté Onions: In the same pan, add the diced onion along with a bit more oil or clarified butter if needed, and a pinch of salt. Cook the onions until they are slightly browned and softened, about 5-7 minutes.
- Combine and Crisp: Return the browned potatoes to the pan with the onions. Mix well and add the remaining clarified butter. Gently stir the potatoes for several minutes until they turn a crispy golden brown. Season with salt, pepper, and paprika to taste.
- Bake to Finish: Transfer the potato and onion mixture back to the oven-safe dish. Place in a preheated oven at 425°F (220°C) for about 15 minutes until the potatoes are crispy and a deeper golden brown. Optionally, broil for a few minutes to enhance crispiness, but watch carefully to prevent burning. Serve hot and enjoy!
Notes
- Clarified butter is butter that has had the milk solids removed; it has a higher smoke point and adds rich flavor suitable for frying and roasting.
- Make sure potatoes are well dried after parboiling to achieve a crispy texture when frying.
- Using a neutral oil (such as vegetable or canola) prevents overpowering flavors during frying.
- Broiling at the end is optional but can increase crispiness—watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German