Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
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
I fried mine until they got nice and crispy on the outside, then flipped them so they could get crispy all over. Love the onions and garlic. Such a nice pick me up from boring plain fried potatoes!
OMG!! Amazing! I added parsley to mine and as well as regular garlic and then I sprinkled garlic salt on while cooking. ( I like garlic and parsley hence the addition ) but amazing. My SO and I go out for breakfast a lot because we like home fries and I've tried so many recipes that just never work out but these will be made again and again. Thank you so much for posting!