The Best Vegetable Recipes (Best Recipe Classics)
Master Recipe for Home Fries
Page 237
Cuisine: North American | Course Type: Sides
(1 review)
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Recipe Reviews
andrew from Vancouver Island, BC
Simple, straightforward recipe that works, like many Cooks Illustrated basics/classics. I think the definition of what a home fry is varies, as I'd always thought of them as the chunky wedge fries that they call Steak Fries.
However, call them what you will, these cubed potatoes are tasty. Where I'd always gone wrong before was by stirring them too often - rather than leaving them for 4 or 5 minutes to brown each side.
The recipe suggests turning the potatoes three or four times, all together, so that all sides are evenly cooked. In the real world, they get a good cooking on a couple of sides and then I shake them up every so often to try to even them out.
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