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  • 3 medium sized Idaho® Russet Potatoes, scrubbed
  • 3 tablespoons butter, divided
  • 1 large clove garlic, chopped
  • 1 medium onion, finely chopped
  • 1 teaspoon paprika


  1. Cut potatoes in half lengthwise, then cut each half lengthwise again. Cut these potato sticks crosswise into half-inch pieces.
  2. Over medium-high heat, bring a large pot of water to boiling. Add potatoes and return to boiling; cook 6 - 8 minutes or until potatoes are tender. Drain.
  3. In a medium skillet over medium heat, melt 1 tablespoon of butter; add garlic and sauté 1 - 2 minutes or until garlic begins to brown.
  4. Add onion and continue to cook, stirring, for 4 more minutes or until onion begins to brown.
  5. Add remaining butter and cook to melt.
  6. Stir in potatoes and paprika and mix well. Cover and cook 10 minutes.
  7. Stir in chopped peppers during last minute of cooking, if desired.
  8. Remove from heat and serve hot.
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Yield: 6 servings
Calories: 186
Fat: 6 g
Protein: 3 g
Cholesterol: 16 mg

Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)

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