The Atlanta Journal-Constitution
‘Homie-toss’ elevates Heirloom Cafe’s home fries
Heirloom Cafe & Fresh Market in Athens has the best home fries I’ve ever tasted. Can you sweet talk them into sharing their recipe? Much thanks! — Pam Bullock, Atlanta
Jessica Rothacker, owner of Heirloom Cafe, connected us with sous chef Greg Zock who runs the restaurant’s brunch services. Zock was happy to share his recipe and started with this breakfast-appropriate note for how to embark on his home fries. “Brew yourself a nice big cup of coffee. Take a few sips.” Zock actually recommends cooking the potatoes the night before so “you can push your snooze button a few more times” before finishing the potatoes for breakfast.
Cooking the potatoes ahead of time is also classic technique that creates crisp potato cubes with a perfectly cooked interior. The potatoes are cooked just until tender, then cooled, and then fried crisp. Zock says it’s important to add the toppings right after frying so the toppings stick to the potatoes.
He calls the parsley and garlic topping “homie-toss” and says, “This simple mixture that brings nice flavor to the potatoes.” He recommends serving the home fries with a buttermilk biscuit and two fried farm eggs.
The “official” recipe calls for just parsley and garlic for seasonings but he provided our readers with a few suggestions for variations. Rothacker said, “The optional things are not part of the official recipe. We play with those flavors sometimes for our staff family meal, but keep it simple for the day to day. They are delicious either way.”
In a large saucepan, add potato cubes and cover with salted room temperature water. Bring to a boil and cook until tender. Test by using a knife to see if it pierces potato cubes easily. Turn off the heat and leave potatoes in the hot water for 5 minutes. This help ensure potato cubes that are soft inside and crisp outside. Drain potatoes into a colander and run cool water over them until they come to room temperature. Potatoes may be prepared ahead up to this point and refrigerated overnight.
Make the seasoning mixture or “homie-toss”: in a small bowl, combine parsley and garlic. If desired, add lemon zest, rosemary and/or thyme. May be made ahead and refrigerated overnight.
When ready to serve, remove potatoes from refrigerator if they were made ahead. Potatoes should be at room temperature for frying. In a Dutch oven or skillet with high sides, heat oil to 350 degrees. There must be enough oil to completely cover the potatoes. When oil is ready, carefully add room temperature potatoes. Fry 5 minutes, or longer if you want them crisper. Remove potatoes from oil and put them in a mixing bowl. Add salt, pepper and the seasoning mixture while the potatoes are still hot. Toss potatoes with herb mixture and taste for seasoning. Serve immediately. Makes: 6 cups