Breakfast crack.
Ingredients
- 1 large russet potato per person – 1 potato
- 1/2 medium yellow or white onion per person – 1/2 onion
- More than a few sprigs of thyme
- 2.5 cups of water == 1/8 tsp of baking soda
- 2.5 cups of water = 2 tsp kosher salt
- 1 tbs of butter per potato cut up
- Canola oil
Directions
- Preheat oven to 450
- Cube potatoes into 1/2 inch cubes.
- Boil 10 cups (1/2 tsp baking soda, 2 tbs salt) of water. More water if you have more potatoes than 4
- Add potatoes, let boil 1 minute
- Strain
- Place dutch oven on low heat
- Return potatoes to dutch oven
- Cook a couple (2) minutes till they look a little dry
- Add butter and some salt
- Mix until butter is melted
- Toss with a glug or two of canola oil
- Evac to backing sheet
- Cook for 15 minutes
- Meanwhile cut onions, toss in a bit of oil and salt
- Evac potatoes, flip
- Add onions
- Scatter thyme sprigs around
- Cook until crispy brown and delicious, flipping every 5 or so minutes
- Book an appointment at a rehab center.
Props
Cooks Illustrated introduced me to this technique. I’ve used it ever since.