The Home Fries at Golden Diner Put All Other Home Fries to Shame | Bon Appétit
"Chef Sam Yoo’s home fries are exceedingly crispy—audibly crunching on each bite—while maintaining a buttery, soft interior, a sensation the writer compares to eating a potato chip and a spoonful of mashed potatoes at once. Served on a breakfast plate with two fried eggs and well-buttered toast and even layered into a scallion milk-bun breakfast sandwich, they’re essentially chopped-up French fries (or flat hash-brown cakes) made from Idaho potatoes. The preparation is multi-day and painstaking: potatoes are shredded, rinsed three times, brined in a salt-vinegar solution to break down the flesh and add a slight tang (“helps it taste more like a McDonald’s hash brown,” Yoo says), steamed, pressed into trays and weighted overnight so the starches bind into cakes, then portioned, deep-fried, and chopped to achieve that perfect crunch. Because of this meticulous method, the result is superior home fries that the author recommends lining up for rather than trying to replicate at home." - BySarah Jampel
