Home Fries

From Breakfast Standbys

Home Fries

Why This Recipe Works

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 develop...

Why This Recipe Works

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.

Watch the Full Episode

Breakfast StandbysSeason 13, Ep. 1312

Man on the Street John “Doc” Willoughby challenges viewers to a blind oatmeal tasting to see if steel-cut really is better than instant. Then, host Christopher Kimball goes into the test kitchen with ...