Recipe by SusieQusie
Those lovely potatoes you can get at the diner but can't seem to make at home. So why are they called _home fries_ anyway? This recipe from Cook's Illustrated promises to produce a plateful of spuds that a short order cook would envy.
Top Review by Linda's Busy Kitchen
These were great and was really enjoyed this morning for breakfast along with fried eggs and english muffins. I used garlic powder in place of the garlic salt, as I thought they were salty enough from the salt. Will be making again in the future. Linda
- 1 1⁄2 lbs yukon gold potatoes, 3 medium, cut into 3/4-inch chunks
- 4 tablespoons unsalted butter, divided
- 1 cup minced onion
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- ground black pepper
Directions See How It's Made
- Begin by precooking the potatoes. Arrange them in a microwave safe bowl, top with 1 tablespoon of butter and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5-7 minutes, shaking the bowl (without removing plastic wrap) half-way through cooking.
- Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the potatoes and pack them down with a spatula. Cook, without moving, until one side is brown, 5-7 minutes.
- Turn the potatoes, pack down again and continue to cook until well browned, another 5-7 minutes.
- Reduce heat to medium low and continue cooking the potatoes, stirring every few minutes, until crusty and brown, 9-12 minutes.
- Stir in the reserved onions, garlic salt and salt. Pepper to taste. Serve at once.
- NB - remember to turn down the heat for the last 9-12 minutes of cooking or the fries will burn.
- Cook's note - the best potatoes to use - medium starch or waxy varieties - Yukon Gold or Reds. High starch varieties such as russets and Idahos will break down leaving nothing but a greasy mash of spuds in your skillet.