MMM - a weekend morning favourite! You can save time by boiling the potatoes a day or two ahead.br br Ingredients:br 2 baking potatoes, 2 lb1 kgbr 2 tbsp (30 mL) butterbr 1 onion, dicedbr 1 tbsp (15 mL) chopped fresh rosemarybr 34 tsp (4 mL) saltbr 34 tsp (4 mL) pepperbr 34 tsp (4 mL) sweet paprikabr 14 cup (60 mL) whipping cream (35)br br br Method:br br Cook potatoes In a covered pot of boiling salted water until fork tender. Drain and cool to room temp; then cover and refrigerate for 4 hours, or up to 2 days. br br Cut potatoes into 12" (1 cm) cubes. In large heavy pan, melt butter over medium heat; fry diced onion, stirring occasionally until softened.br Stir in potatoes, rosemary, paprika, salt, and pepper. Fry, without stirring, until lightly browned on bottom. br Turn home fries over and stir, then drizzle with cream. Again; cook without stirring, until lightly browned on bottom. Stir again; then cook until most of the cream is absorbed and potatoes are crispy and browned.