Garlic and Herb Home Fries

It's Sunday morning. The weather is chilly but the sun is out. The NY Times has arrived. I felt compelled to brew some coffee and make home fries with scrambled eggs.

I'm not normally a big potato person. But I kind of like these little guys. The result is a pile of home fries that are salty and sweet with a strong flavor of herbs and garlic.

Here are the tricks to getting the desired results:

  • chop the garlic into little hunks. It tastes good when it gets crispy.
  • dice the onion and pepper into little smaller pieces than normal.
  • keep the potato pieces on the smaller side so you get more flavor per surface area.
  • use extra virgin olive oil. I know it is supposed to lose flavor when cooking, but trust me, I can really taste the difference.
  • use a big pan for faster cooking and maximum crispiness.
  • add the fresh herbs.
  • don't get lazy! Cook until the potatoes are really soft.


  • 4 red potatoes, small diced (peeling optional)
  • 1 red pepper, small diced
  • 1 red onion, small diced
  • 4 or more cloves garlic, chopped
  • 3 sprigs of thyme
  • extra virgin olive oil
  • salt and pepper to taste
  • optional: other herbs of your choosing, especially rosemary, sage, or basil


  1. Saute the onion, garlic, and herbs in olive oil.
  2. When the onions are soft, add the diced potatoes. Sprinkle with the first round of salt.
  3. Stir often, occasionally adding more salt as needed.
  4. They are finished when slightly browned and soft. Today they took about 45 minutes, maybe because I don't go overboard with the oil. It was tough to wait it out, but I did it.
  5. Add salt and pepper to taste.




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