Homemade Homefries – Deliciously Redundant!

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it's a break from the daily routine, maybe it's the Mimosas (when else can you start drinking before noon and feel good about it), or maybe it's the Homefries. Let's face it, those crusty, crunchy, hot-off-the-grill potatoes that come with your omelet are a pretty good reason alone to venture out.

Very few of us can duplicate those at home. When most of us try to make Homefries, we just don't get the same results. They look the same; they're golden-brown and cooked all the way through, but they just don't have that beautiful crusty/crispy texture. In this demo you'll see why. The key is pre-cooking the potatoes in water first, and then frying. By the way, this is my mom's very basic recipe, and you can of course dress it up with diced peppers, mushrooms, onions, etc.

2 large russet potatoes

3 tbl olive oil

1 tsp salt (or to taste)

1/2 tsp black pepper

1/2 tsp paprika

1-3 cloves garlic

1 tbl cold butter