Short-Order Home Fries

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WHY THIS RECIPE WORKS Though a commercial-grade griddle helps our local diner serve up home fries with a perfectly crispy exterior, the real secret is precooking the potatoes. Roasting or boiling our spuds took too much time for a quick breakfast side, so we turned to the microwave to jump-start their cooking before frying them in a large skillet. We found that packing the potatoes down with a spatula and cooking them a few minutes before turning them and then repeating these steps ensured they were evenly browned and extra-crunchy. Finally, we stirred in some sautéed onion and garlic salt to give our home fries a deep, savory flavor. See the sidebar that follows the recipe.

SERVES 4

Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch potatoes, such as red potatoes, can be substituted. If you want to spice things up, add a pinch of cayenne pepper.

1½	pounds Yukon Gold potatoes, cut into ¾-inch pieces
4	tablespoons unsalted butter
1	onion, chopped fine
½	teaspoon garlic salt
½	teaspoon salt
	Pepper

1. Place potatoes and 1 tablespoon butter in large bowl and microwave, covered, until edges of potatoes begin to soften, 5 to 7 minutes, stirring halfway through cooking.

2. Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened and golden brown, 8 to 10 minutes. Transfer to small bowl.

3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until bottoms of potatoes are brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue to cook until potatoes are crusty, 9 to 12 minutes, stirring occasionally. Stir in onion, garlic salt, and salt and season with pepper to taste. Serve.