Ingredients

The following ingredients have 7 Servings
  • 3 1/2 pounds russet potatoes
  • peeled and cut into ¾-inch dice
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsalted butter
  • cut into 12 pieces
  • Kosher salt and pepper
  • Pinch cayenne pepper
  • 3 tablespoons vegetable oil
  • 2 onions
  • cut into 1/2-inch dice
  • 3 tablespoons minced fresh chives

Instruction

  • Don’t skip the baking soda in this recipe
  • It’s critical for home fries with just the right crisp texture
  • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500°F
  • Bring 10 cups water to a boil in a Dutch oven over high heat
  • Add potatoes and baking soda
  • Return to boil and cook for 1 minute
  • Drain potatoes
  • Return potatoes to Dutch oven and place over low heat
  • Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes
  • Remove from heat
  • Add butter, 1 1/2 teaspoons salt and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds
  • Remove baking sheet from oven and drizzle with 2 tablespoons oil
  • Transfer potatoes to baking sheet and spread into even layer
  • Roast for 15 minutes
  • While potatoes roast, combine onions, remaining 1 tablespoon oil, and 1/2 teaspoon salt in bowl
  • Remove baking sheet from oven
  • Using thin, sharp metal spatula, scrape and turn potatoes
  • Clear about 8 by 5-inch space in center of baking sheet and add onion mixture
  • Roast for 15 minutes
  • Scrape and turn again, mixing onions into potatoes
  • Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes
  • Stir in chives and season with salt and pepper to taste
  • Serve immediately