Home Fries With Onions and Chives

1. 1

   Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes.

2. 2

   Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.

3. 3

   Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.

4. 4

   Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.

5. 5

   Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then saute half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes.

6. 6

   Add half of onions and saute, stirring occasionally, until potatoes are golden brown, about 3 minutes.

7. 7

   Transfer to a bowl and keep warm, covered.

8. 8

   Cook remaining potatoes and onions in same manner.

9. 9

   Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted.

10. 10

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.