Classic Home Fries

Chrystal Wise

By
@chrystaljune

Pinched from America's Test Kitchen..had to share because it such a great recipe.


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Comments:

Serves:

6 to8

Cook:

40 Min

Method:

Bake

Ingredients

31/2 lb
russet potatoes
1/2 tsp
baking soda
3 Tbsp
butter, cut into pieces
1 pinch
salt and pepper
1 pinch
cayenne pepper
3 Tbsp
vegitable oil
2 large
onions, cut into ½-inch dice
3 Tbsp
minced fresh chives

Directions Step-By-Step

1
Instructions

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2
2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat. Add butter, 1½ teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds
3
3. Remove baking sheet from oven and drizzle with 2 tablespoons oil. Transfer potatoes to baking sheet and spread into even layer. Roast for 15 minutes. While potatoes roast, combine onions, remaining 1 tablespoon oil, and ½ teaspoon salt in bowl.
4
4. Remove baking sheet from oven. Using thin, sharp metal spatula, scrape and turn potatoes. Clear about 8 by 5-inch space in center of baking sheet and add onion mixture. Roast for 15 minutes.
5
5. Scrape and turn again, mixing onions into potatoes. Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes. Stir in chives and season with salt and pepper to taste. Serve immediately.

About this Recipe

Course/Dish: Other Breakfast, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #Potatoes, #home fries