3 baking potatoes (2 lb/1 kg)
2 tbsp (25 mL) butter
1 onion, diced
1 tbsp (15 mL) chopped fresh rosemary (or 1/2 tsp/2 mL dried)
3/4 tsp (4 mL) each salt, pepper and sweet paprika
1/4 cup (50 mL) whipping or 18% cream
In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Drain and let cool. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Peel and cut potatoes into 1/2-inch (1 cm) cubes. In large heavy skillet, melt butter over medium heat; fry onion, stirring occasionally, until softened, 6 to 8 minutes.
Stir in potatoes, rosemary, salt, pepper and paprika; fry, without stirring, until lightly browned on bottom, about 4 minutes. With spatula, turn and stir home fries. Drizzle with cream; cook, without stirring, until lightly browned on bottom, about 5 minutes. Stir again; cook until most of the cream is absorbed and potatoes are crusty and browned, about 2 minutes.