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From America's Test Kitchen Season 13: Breakfast Standbys
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.
Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?
Watch the VideoServes 6 to 8
Don’t skip the baking soda in this recipe. It’s critical for home fries with just the right crisp texture.
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