Home Fries
I am not a great fan of potatoes, but I have a soft spot for Dennis' home fries. Dennis mastered it to complement the billowy soft scrambled eggs that he likes to make. But for some reason he makes it only when we have friends over for breakfast or brunch, so I associate it with good friends and company too. This recipe is from the "The New Best Recipe" Cookbook. I'm not sure if you are familiar, but it is written and published by the same people who write and publish Cook's Illustrated. If ever you want a scientific take on recipes, that's the cookbook to go for. Every recipe is premised with a lengthy exposition on what they consider to be the perfect something something (say, roast beef or home fries), which is followed by a blow by blow account on the various takes they took to the final destination of the perfect something something. Here, because Dennis generally "follow the recipe," is the recipe almost completely verbatim from the cookbook.
2 1/2 tbs Corn or Peanut Oil
1 medium Onion, chopped into small pieces
1 pound Yukon Gold or All-Purpose Potatoes (2 medium), scrubbed and cut into rough dice
Salt
1 tbs unsalted Butter
1 tsp Paprika (and/or 1 tbs minced freshly Parsley)
1. Heat 1 tbs of the oil in a 12 inch heavy-bottomed skillet over medium-heat until hot but not smoking. Add the onion and cook, stirring frequently, until browned, 8 to 10 minutes. Transfer the onion to a small bowl and set aside.
2. Meanwhile, place the diced potatoes in a large saucepan, cover with 1/2 inch water,, add 1 tsp salt and place over heat heat. As soon as the water begins to boil, after about 6 minutes, drain the potatoes thoroughly in a colander.
3. Heat the butter and remaining 1 1/2 tbs oil in the now-empty skillet over medium heat until the butter foams. Add the potatoes and shake the skillet to evenly distribute the potatoes in a single layer; make sure that one side of each piece is touching the surface of the skillet. Cook without stirring, until one side of the potatoes is golden brown, 4 to 5 minutes, then carefully turn the potatoes with a wooden or heatproof plastic spatula. Spread the potatoes in a single layer int eh skillet again and repeat the process until the potatoes are tender and browned on most sides, turning 3 to 4 times, 10 to 15 minutes longer. add the onion, paprika, 1/4 tsp salt, and pepper to sate; stir. Add in the optional parsley and serve immediately.
2 1/2 tbs Corn or Peanut Oil
1 medium Onion, chopped into small pieces
1 pound Yukon Gold or All-Purpose Potatoes (2 medium), scrubbed and cut into rough dice
Salt
1 tbs unsalted Butter
1 tsp Paprika (and/or 1 tbs minced freshly Parsley)
1. Heat 1 tbs of the oil in a 12 inch heavy-bottomed skillet over medium-heat until hot but not smoking. Add the onion and cook, stirring frequently, until browned, 8 to 10 minutes. Transfer the onion to a small bowl and set aside.
2. Meanwhile, place the diced potatoes in a large saucepan, cover with 1/2 inch water,, add 1 tsp salt and place over heat heat. As soon as the water begins to boil, after about 6 minutes, drain the potatoes thoroughly in a colander.
3. Heat the butter and remaining 1 1/2 tbs oil in the now-empty skillet over medium heat until the butter foams. Add the potatoes and shake the skillet to evenly distribute the potatoes in a single layer; make sure that one side of each piece is touching the surface of the skillet. Cook without stirring, until one side of the potatoes is golden brown, 4 to 5 minutes, then carefully turn the potatoes with a wooden or heatproof plastic spatula. Spread the potatoes in a single layer int eh skillet again and repeat the process until the potatoes are tender and browned on most sides, turning 3 to 4 times, 10 to 15 minutes longer. add the onion, paprika, 1/4 tsp salt, and pepper to sate; stir. Add in the optional parsley and serve immediately.
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