A Different way to prepare Home Fries (America’s Test Kitchen Style)


I was forking watching Rachel Ray and Chef Sara Molton was preparing home fries inspired by an American’s Test Kitchen Recipe. I found MANY variations of this recipe on the web.

I do have to say these home fries came out really delicious with a deeper potato flavor because  boiling with baking soda breaks down the surface of the potato and condenses the potato flavor. The surface is suppose to crisp up extra too. Mine came out fluffy and a little crispy but with delicious flavors. These home fries FORKING have the most delicious potato flavor.

I cleaned up some potatoes (about 1 1/2 lbs.) and chopped some onions. (less than 1/2 of a BIG sweet onion)


Drained the potatoes and added them to a pot of boiling water that had about a Tablespoon of kosher salt in it and a teaspoon of baking soda.


I let it boil ONLY ONE MINUTE.

Drained the potatoes and added a couple tablespoons of butter, the chopped onions, about 1/2 teaspoon of cayenne pepper and the drained potatoes back to the pot and let them absorb for about a minute.

My oven was set at 500 degrees and I had a pan in there getting hot.

I then added the contents of the pot to the heated baking sheet. (don’t forking make fun of me for using this forking pan) For the best results a heavy pan that holds heat will work best. The potato mixture was sprinkled with canola oil.



For me these took about a half hour turning the potatoes a few times.

Then I wound up with this after I sprinkled them with scallions.


This recipe was inspired by America’s Test Kitchen and was shown on the Rachel Ray TV Show prepared by Chef Sara Molton. I prepared just from memory from watching the show. On TV the potatoes came out with a little more crust.(maybe mine would have too if I just used a forking better pan)

The proportions, ingredients  and instructions may have differed some. But these sure did come out forking good!

Forking Good!

Forking Good!

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