Steakhouse Homefries

There may be no better accompaniment to a juicy steak than my Steakhouse Homefries. With just a few ingredients, this amazing side dish comes together quickly and is sure to be a hit with everyone.

Peter Luger inspired potatoes

When I think of steak, and specifically steakhouses, it’s impossible not to think of Peter Luger, the iconic Brooklyn restaurant that’s been serving up steak and homefries, or German fried potatoes, since 1887.

And while I’d love to go there more frequently, it’s much more economical to eat at home. Whenever I recreate a Peter Luger-style at home, I always make my reverse-seared ribeye or grilled tomahawk steak, sliced tomato and onion, creamed spinach, and these steakhouse homefries. The meal is always fantastic and at a small fraction of the price. I also pick up some Peter Luger steak sauce from the grocery store because it pairs perfectly with the homefries!

This dish is also great to serve for breakfast with some eggs and bacon.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Potatoes. I prefer to use russets for my steakhouse homefries since they’re drier and give better texture for this particular dish than Yukon golds, which are waxier.
• Butter. I’m using clarified butter, or ghee, because it has a higher smoke point than regular butter. You can buy store-bought clarified butter or make your own. See the process photos below, which will show you how to make clarified butter yourself.
• Oil. A neutral-flavored oil such as avocado or vegetable oil should be used here.
• Onion. A yellow onion gives great flavor and is a must for home fries. You can also use a white onion if desired.
• Paprika. I love the color and flavor this ingredient adds to the dish.

See the recipe card for full information on ingredients and quantities.

How to make steakhouse homefries

Each number corresponds to the numbered written steps below.

1. In a saucepan over low-medium heat, melt 1 stick of unsalted butter. Note: Steps 1 & 2 demonstrate how to make clarified butter. If using store-bought clarified butter or ghee, skip to step 3.
2. Pour the melted butter into a bowl using a paper towel or cheesecloth to strain the solids. What’s left in the bowl will be clarified butter, or pure butter fat.

3. Bring a pot of salted water to a boil and parcook the cubed potatoes for 5-7 minutes, or until slightly hard, then drain and place them on a paper towel-lined baking sheet to dry. Pat the potatoes dry with paper towels.
4. Heat a large pan or wide skillet to medium-high with the oil and 3 tablespoons of the clarified butter, then add the potatoes.
5. Cook until browned on both sides, about 5 minutes per side, then remove with a slotted spoon and transfer to an oven-safe dish.
6. Add the onion and a bit more oil or clarified butter if needed, and a pinch of salt. Cook until slightly browned.

7. Add the potatoes back to the pan and mix well with the onions. Add the rest of the clarified butter and stir for several minutes until the homefries are crispy golden brown, then season with salt, pepper, and paprika, and place back on the oven-safe plate.
8. Finish in a 425°F oven for 15 minutes until crispy and golden brown. If you prefer browner potatoes, broil for a few minutes, but watch carefully to prevent burning.

More potato recipes

Here are just a few of our favorite recipes featuring the amazing potato!

• Roasted garlic mashed potatoes
• Crispy roasted potatoes with lemon and garlic
• Calabrian-style potatoes and peppers