Rachael Ray: America’s Test Kitchen Home Fries Recipe

Rachael Ray: Home Fries

Classic home fries are a comfort food staple, but they can take a long time to produce a small batch. But now, thanks to Rachael Ray and America’s Test Kitchen, all of us can enjoy them more often because they are easier to make than ever before.

Unlike in most recipes, you have to boil the water before adding the potatoes. Baking soda is a part of the magic trick here as well. “It softens up the outside of the potato…so that it crisps up,” according to Sara Moulton. The finished product should be crunchy, not greasy.

Rachael Ray: America’s Test Kitchen Home Fries Recipe Ingredients

• 3 1/2 lb peeled, diced Russet Potatoes
• 3 tbsp Unsalted Butter (in 12 pieces)
• 1 pinch of Cayenne Pepper
• 2 Onions (in 1/2” dice)
• 1/2 tsp Baking Soda
• 3 tbsp minced Chives
• 3 tbsp Vegetable Oil
• Salt & Pepper

America’s Test Kitchen: Rachael Ray Home Fries Recipe Directions

1. Place a rimmed baking sheet on an oven rack in the lowest position for your oven. Preheat the oven at 500 F.
2. Boil 10 cups of water over high heat in a Dutch oven. Add potatoes with baking soda. Bring back to a boil and let cook for one minute. Then drain the potatoes and return them to the Dutch oven on low heat.
3. Cook potatoes, shaking the pot now and then, for about two minutes. Take off heat and add butter with cayenne and 1 1/2 tsp salt. Use a spatula to mix it together for about 30 seconds, until the potatoes are coated.
4. Carefully remove the baking sheet from the hot oven and drizzle it with olive oil. Arrange the potatoes in an even layer on the baking sheet and roast for 15 minutes.
5. Meanwhile, mix onions with 1 tbsp oil and 1/2 tsp salt.
6. Take the baking sheet out of the oven and use a metal spatula to flip the potatoes. Clear out an 8” x 5” space in the center of the sheet and place the onion mixture there.
7. Return the sheet to the oven and roast for another 15 minutes.
8. Use a spatula to flip and turn everything again, mixing onion with potato at this point. Keep roasting for up to another 10 minutes, until the potatoes are browned and the onions are soft.
9. Stir in chives and adjust seasonings just before serving hot.