The Recipes for all of the food prepared at Hill House
will be available on line and in Justin's forthcomming cookbook: Hill
House Recipes. Until the book is offered, however, we can provide recipes
from some of our other favorite sources.
Care of Cooks Illustrated May, 2000
Home Fries at Home
Diced, precooked Yukon gold potatoes make terrific home fries when sauteed
in a heavy skillet.
challenge: Even truck-stop diners can go wrong when making home fries.
The potatoes arent crisp, theyre greasy, they taste too bland
or too spicy. We wanted to develop a recipe that produced potatoes with
a crisp, deep golden brown crust and a tender, moist interior.
The solution: Clearly, we were not the only ones after
potatoes with a crispy exterior and a tender interior. The recipes we
consulted suggested several different ways of cooking or parcooking the
potatoes to get them close to tender on the inside before subjecting them
to fat in a hot skillet, where they were to brown. While most such methods
resulted in overcooked potatoes that couldnt hold their shape when
finally fried, one worked like a charm. In this approach, the potatoes
are diced, placed in a skillet, and covered with water. The water is then
brought to a boil, at which point it is completely drained from the pan.
This way the potatoes cook brieflyjust enoughwithout having
the chance to absorb water, which is what makes them susceptible to overcooking
and breaking down.
Browning and crisping the potatoes, we learned, meant letting them sit
undisturbed in hot fat. We found we had to let them sit for full four
to five minutes before the first turn. A total of three or four more turns
over another 10 to 15 minutes gave us delectably golden brown nuggetsotherwise
known as home fries.
DINER-STYLE HOME FRIES
Serves 2 to 3
If you need to double this recipe, instead of crowding
the skillet, cook two batches of home fries separately. While you make
the second batch, the first can be kept hot and crisp by spreading them
on a cookie sheet and placing them in a 300-degree oven. The paprika adds
a warm, deep color, but can be omitted. An alternative is to toss in 1
tablespoon minced parsley just before serving the potatoes.
2 1/2 tablespoons corn or peanut oil
1 medium onion, chopped small
1 pound (2 medium) Yukon Gold or all-purpose potatoes, cut into 1/2-inch
1 1/4 teaspoons salt
1 tablespoon unsalted butter
1 teaspoon paprika
Ground black pepper
1. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet
over medium-high heat until hot but not smoking. Add onion and sauté,
stirring frequently, until browned, 8 to 10 minutes. Transfer onion to
small bowl and set aside.
2. Meanwhile, place diced potatoes in large saucepan,
cover with 1/2 inch water, add 1 teaspoon salt, and place over high heat.
As soon as water begins to boil, about 6 minutes, drain potatoes thoroughly
3. Heat butter and remaining 1 1/2 tablespoons oil in
now-empty skillet over medium-high heat until butter foams. Add potatoes
and shake skillet to evenly distribute potatoes in single layer; make
sure that one side of each piece is touching surface of skillet. Cook
without stirring until potatoes are golden brown on bottom, about 4 to
5 minutes, then carefully turn potatoes with wooden spatula. Spread potatoes
in single layer in skillet again and repeat process until potatoes are
tender and browned on most sides, turning three to four times, 10 to 15
minutes longer. Add onions, paprika, remaining 1/4 teaspoon salt, and
pepper to taste; stir to blend and serve immediately.
TECHNIQUE: Rough Dicing
First, slice a potato lengthwise into quarters.
Next , make two stacks and cut each stack lengthwise into quarters.
Finally, turn stacks 90 degrees and cut horizontally to complete dice.