Potato and Apple Home Fries – crispy potatoes and tart apples pair well with eggs, chicken, steak, and pork. So satisfying bite after bite!
So. This was DELICIOUS.
The struggle to not hoard all four servings for myself was seriously real.
I made this as a side for breakfast, but ended up eating it as the meal. It would go great with chicken, steak, or pork. Also thinking this would make a fantastic side dish for Thanksgiving, if doubled.
It’s still very much summer where I am, in the triple digits all week, so Fall cooking isn’t exactly on my radar quite yet. BUT I would definitely put this in that category.
Who knew potatoes and apple were so good together!?
- • 1 1/2 pounds white potatoes, peeled
- • 2 tablespoons unsalted butter
- • 1 tablespoon extra-virgin olive oil
- • 1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
- • 3 green onions, finely chopped
- • 1/2 teaspoon kosher salt
- • freshly ground black pepper
- Bring a medium pot of water to boil; add a little salt and the potatoes. Cook for 15 minutes. Drain and when cool enough to the touch, cut into 1 1/2-inch pieces.
- In a large flat-bottomed nonstick fry pan, melt the butter and olive oil over medium heat. Add in the potatoes and cook until a crust starts to form, stirring every couple of minutes, for a total of 8 minutes. Add apple to the pan and continue sautéing for another 6 minutes until the apples are tender and the potatoes are nice and golden brown. Toss in the green onions and stir for another 1-2 minutes. Season with the salt and a grind of pepper. Taste and adjust seasoning, only if necessary.
- Serve immediately and enjoy!
A large flat-bottomed fry pan is ideal for this recipe, so the potatoes and apples can cook in a single layer and develop that golden crust. If the pan is too small, the ingredients will get overcrowded. And if the pan has high sides, the ingredients could end up steaming instead of getting crisp.
These are great served with eggs, chicken, steak, or on their own!
adapted from Williams-Sonoma