Home Fries


pounds yellow Finn, Yukon gold or red bliss potatoes, 2 inches
or less in diameter, washed and peeled
tablespoons olive oil
Vidalia or Spanish onions, diced (about 4 cups)
tablespoons unsalted butter
tablespoon paprika
tablespoons fresh thyme
  Salt and freshly ground black pepper



Bring the potatoes to a boil in a saucepan of cold water, and boil slowly for 12 to 15 minutes, just until a knife pierces them with no resistance- they should be very slightly undercooked, still slightly firm.  When they have cooled to tepid, quarter them into wedges.


Heat 1 tablespoon of the oil in a 10-inch no-stick frying pan and add the onions.  Cook over moderately low heat for several minutes, until they are soft and translucent, then raise heat to medium high, tossing them occasionally until the onions are golden brown and actually begin to caramelize --10 to 15 minutes.  Turn the onions into a side dish and reserve.  Heat the remaining olive oil and the butter in the same pan until the butter foams and is beginning to brown.  Immediately add the potato wedges, and cook, turning frequently, until they begin to brown and crisp.  Fold in the onions, the paprika, the salt and pepper, and toss over moderately high heat for 2 to 3 minutes.  If you are not serving shortly, keep them warm, partially covered, in a 150°>F oven, but the sooner you serve them the more delicious they will be.  Toss in the fresh thyme just before bringing them to the table. 


Serves 6.