Ingredients
-
1 1/2
-
4
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Short-Order Home Fries, 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 , I could not stop eating these potatoes right from the pan They were so delicious and incredibly easy This will be my new go-to recipe for potatoes in the morning!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Turn the Potatoes, Pack Down Again and Continue to Cook Until Well Browned, Another 5-7 Minutes. |
|
5
Done
|
Reduce Heat to Medium Low and Continue Cooking the Potatoes, Stirring Every Few Minutes, Until Crusty and Brown, 9-12 Minutes. |
|
6
Done
|
Stir in the Reserved Onions, Garlic Salt and Salt. Pepper to Taste. Serve at Once. |
|
7
Done
|
Nb - Remember to Turn Down the Heat For the Last 9-12 Minutes of Cooking or the Fries Will Burn. |
|
8
Done
|
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. |
