tweakeats Recipes

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Ingredients & Nutrition

Ingredients Calories Fat g Carb g Protein g Fiber g
Totals Per Serving (6 servings) 341 12.85 52.69 6.35 4.38
Recipe Totals 2047 77.11 316.13 38.07 26.31
3.5 pounds russet potatoes, peeled and cut into ¾-inch dice 1254 1.27 286.87 33.97 20.64
1/2 tsp baking soda 0 0.00 0.00 0.00 0.00
3 tablespoons unsalted butter, cut into 12 pieces 305 34.52 0.03 0.36 0.00
Kosher salt, and pepper 3 0.03 0.69 0.12 0.28
Pinch cayenne pepper 1 0.04 0.13 0.03 0.06
3 tablespoons vegetable oil 361 40.88 0.00 0.00 0.00
2 onions, cut into ½-inch dice 120 0.30 28.02 3.30 5.10
3 tablespoons minced fresh chives 3 0.07 0.39 0.29 0.23

Directions

    • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

    • Bring 10 cups water to boil in 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, 1½ 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 ½ 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.  

Recipe Info

Prep:
n/a
Start to finish:
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Yield:
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Servings:
6

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