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Home Fries

Source of Recipe

From "Cook It In Cast Iron" by Cook's Country


Recipe Introduction

"A diner-style breakfast simply isn't complete without a side of crusty, deeply browned home fries. Diner cooks start off with roasted or boiled potatoes and use plenty of fat on a broad griddle to generate those great-tasting spuds. To replicate these perfectly crisp, fluffy fries at home, we replaced the griddle with our cast-iron skillet. Its unique properties encourage effective heat retention, which made getting a great sear easy even without a powerful restaurant griddle. We used Yukon Gold potatoes, which retain their shape through cooking. We tossed the potatoes with oil and parcooked them in the microwave before frying them, then sautéed the onion and garlic separately and stirred them into the potatoes just before serving. This kept the moist onions from compromising the crust on the potatoes and ensured that the garlic didn't burn. Chives sprinkled over the dish right before serving added a little freshness and enhanced the flavor profile. Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as red-skinned potatoes, can be substituted."

List of Ingredients

â—¦ 1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces
â—¦ 5 tablespoons vegetable oil
â—¦ Salt and pepper
â—¦ 1 onion, chopped fine
â—¦ 1 clove garlic, minced
â—¦ 1 ½ tablespoons minced fresh chives


Recipe

Microwave potatoes, 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper in covered bowl, stirring occasionally, until potatoes begin to soften, 7 to 10 minutes; drain well.

Heat a 12-inch cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons oil and heat until shimmering. Add onion and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds; transfer to bowl.

Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add potatoes and gently pack into skillet using back of spatula. Cook, without moving, until potatoes begin to brown, 5 to 7 minutes.

Flip potatoes, one portion at a time, and lightly repack into skillet. Repeat flipping process every few minutes until potatoes are tender, well browned, and crisp, 12 to 16 minutes. Stir in onion mixture and chives. Season with salt and pepper to taste.
Serve.

Serves 4