Title: Home Fries – From America’s Test Kitchen | Rachael Ray Show
Headings: Home Fries – From America’s Test Kitchen
Home Fries – From America’s Test Kitchen
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Home Fries – From America’s Test Kitchen
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Ingredients
Yield
Preparation

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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. 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 1/2-inch dice
3 tablespoons minced fresh chives
Yield
Serves: 6 to 8
Preparation
Don’t skip the baking soda in this recipe. It’s critical for home fries with just the right crisp texture.