Home Fries with Fresh Herbs
From Cook's Country
A diner 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 top to generate those great-tasting potatoes. To mimic this at home, we began with medium-starch or waxy potatoes that retain their shape through cooking. Our favorites include Yukon Gold, all-purpose, and red potatoes. We parcooked the cubed potatoes—tossed with butter—in the microwave before frying them, sautéed the onions separately, and stirred them into the potatoes just before serving. We found that cooking the onions with the potatoes kept the crust from crisping.
Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose or red-skinned potatoes, can be substituted. If you want to spice things up, add a pinch of cayenne pepper.
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