Made these this morning and they were a big hit. Will never make home fries any other way again.
Adapted from Cook’s Illustrated. And as noted in CI, whatever modifications or additions you make, DO NOT leave out the baking soda. It’s what coaxes the perfect texture out of the potatoes.
- 1.5 pounds russet potatoes, peeled and diced
- 1/2 teaspoon baking soda
- 1.5 tablespoons unsalted butter, diced
- kosher salt and pepper
- Pinch cayenne pepper
- 3 tablespoons vegetable oil
- 1/2 small onion, diced
- 3 tablespoons minced fresh chives