America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook’s Country magazines, and on our two public television cooking shows.
Despite the cozy image conjured by the name, few people actually make home fries at home, probably because the dish calls for more time, elbow grease, and stovetop space than most cooks care to devote. We wanted nicely crisped home fries with tender interiors that would serve six to eight hungry people—and wouldn’t chain the cook to the stove for an hour. Because if you’re making a beautiful batch of perfectly scrambled eggs, you probably need some equally good potatoes to go alongside.
Since time was a priority, we decided to parcook the spuds before roasting them in the oven. Parcooking would dramatically cut down on roasting time, while finishing them in the oven would allow us to make a big batch.
But parcooking was tricky. In order for the potatoes to stay moist on the inside while they browned on the outside in the oven, we’d have to parboil them until the outsides were blown out and starchy—but the middles were still completely raw. In short, we needed a method for making really bad boiled potatoes. The solution was just the right amount of alkaline baking soda, which produced floury outsides and uncooked insides. Two more small changes also helped: starting the potatoes in boiling water and tossing the drained spuds with salt (which roughed up their edges, leading to better browning).
The final challenge was incorporating onions into our home fries. We found something that worked perfectly: placing oiled and salted onions in the center of the potato-filled baking sheet partway through cooking and then mixing the two components together after a few more minutes of cooking.
3 1/2 pounds russet potatoes
* Baking soda provides an alkaline environment so the exterior of the potatoes soften quicker. The result is a more crisp crust.
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
More from America's Test Kitchen: