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--- recipes:home_fries [2015/02/23 15:18] – created wikiadmin
+++ recipes:home_fries [2016/11/21 21:06] (current) – external edit 127.0.0.1
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+{{ :recipes:home_fries_clr-24.jpg?direct&200|}}
+====== Home Fries ======
+/* Description */
+Making home fries the traditional way takes about an hour of standing over a hot skillet, after which you get only three servings at most. We wanted a quicker, more hands-off method for making a larger amount. To speed things up, we developed a hybrid cooking technique: First, we parboil diced russet potatoes, and then we coat them in oil and cook them in a very hot oven. We discovered that boiling the potatoes with baking soda quickly breaks down their exterior while leaving their insides nearly raw, ensuring home fries with a crisp, brown crust and a moist, fluffy interior. We added diced onions in the last 20 minutes of oven time and finished the home fries with chives to reinforce the onion flavor.
+<WRAP right>{(rater>id=100|name=Home Fries|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 6-8 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  *     3 1/2 pounds russet potatoes, peeled and cut into ¾-inch dice
+  *     1/2 teaspoon baking soda
+  *     3 tablespoons unsalted butter, cut into 12 pieces
+  *     Kosher salt and pepper
+  *     Pinch cayenne pepper
+  *     3 tablespoons vegetable oil
+  *     2 onions, cut into ½-inch dice
+  *     3 tablespoons minced fresh chives
+====== Directions ======
+  - Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
+  - 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.
+  - 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.
+  - 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.
+  - 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.
+====== Notes ======
+Don’t skip the baking soda in this recipe. It’s critical for home fries with just the right crisp texture.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Breakfast AmericasTestKitchen}}
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+~~DISCUSSION~~