Greek-Diner-Style Home Fries
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Before You Begin
Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose or red-skinned potatoes, can be substituted.
Instructions
- Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
- Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in onion, garlic, lemon juice, oregano, salt, and pepper to taste. Serve.
Yield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
A diner breakfast simply isn’t complete without a side of crusty, deeply browned home fries. Diner cooks start off with roasted or boiled potatoes and use plenty of fat on a broad griddle top to generate those great-tasting potatoes. To mimic this at home, we began with medium-starch or waxy potatoes that retain their shape through cooking. Our favorites include Yukon Gold, all-purpose, and red potatoes. We parcooked the cubed potatoes—tossed with butter—in the microwave before frying them, sautéed the onions separately, and stirred them into the potatoes just before serving. We found that cooking the onions with the potatoes kept the crust from crisping.
Before You Begin
Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose or red-skinned potatoes, can be substituted.
Instructions
- Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
- Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.
- Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in onion, garlic, lemon juice, oregano, salt, and pepper to taste. Serve.
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