Best Classic Home Fries Recipes

Spicy Classic Home Fries image

Provided by Bobby Flay

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 pounds Yukon Gold potatoes, cut into 1/2 inch dice
Kosher salt
3 tablespoons canola oil
1 medium Spanish onion, diced
3 tablespoons unsalted butter
2 tablespoons ancho chile powder
Freshly ground black pepper
1/4 cup thinly sliced green onion
2 tablespoons finely chopped fresh cilantro

Steps:

Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander.
Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate.
Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.

Classic Home Fries image

Provided by Chrystal Wise

Time 40m

Number Of Ingredients 8

31/2 lb russet potatoes
1/2 tsp baking soda
3 Tbsp butter, cut into pieces
1 pinch salt and pepper
1 pinch cayenne pepper
3 Tbsp vegitable oil
2 large onions, cut into ½-inch dice
3 Tbsp minced fresh chives

Steps:

1. Instructions 1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. 2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat. Add butter, 1½ teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds
3. 3. Remove baking sheet from oven and drizzle with 2 tablespoons oil. Transfer potatoes to baking sheet and spread into even layer. Roast for 15 minutes. While potatoes roast, combine onions, remaining 1 tablespoon oil, and ½ teaspoon salt in bowl.
4. 4. Remove baking sheet from oven. Using thin, sharp metal spatula, scrape and turn potatoes. Clear about 8 by 5-inch space in center of baking sheet and add onion mixture. Roast for 15 minutes.
5. 5. Scrape and turn again, mixing onions into potatoes. Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes. Stir in chives and season with salt and pepper to taste. Serve immediately.