Killer’s Cast Iron Home Fries

Directions

Season the potatoes from the inside

1. Dump the potato chunks in a pot and drown them in cold broth. Salt it until it tastes like the ocean, then toss in the smashed garlic, herbs and bay leaf.
2. Bring it to a boil, then simmer 5–8 minutes, just until the outsides are tender but the centers still push back a little. Don’t cook them all the way or they’ll fall apart in the pan.
3. Drain them well, fish out the garlic, herbs and bay leaf, and put the potatoes back in the hot pot for 30–60 seconds to steam off the moisture. Let them sit a few more minutes; pat them dry if you need to.
   1. Wet potatoes don’t crisp. They steam. Don’t skip this.
4. While still hot, toss with 1 tbsp of the fat and the seasoning blend. Shake the pot a little so the edges rough up and the seasoning clings.

Cook the onion

1. Get the cast iron warming over medium for 3–5 minutes. Slap 1 tbsp of fat in the pan, toss in the onion, and cook about 5 minutes, until it’s soft and just starting to brown.
2. Add the minced garlic for 30 seconds, no longer. If the garlic burns, it’ll tarnish the whole dish. Scoop the onion and garlic into a bowl.

Crisp the potatoes

1. Slap the rest of that fat in the pan and heat it over medium to medium-high until it shimmers. Lay the potatoes down in a single layer and smash them down lightly with a spatula. If they don’t all fit, do two batches. Crowding = steaming.
2. Now leave them alone for 5–7 minutes, until the bottoms are deep golden. Flip in sections, press lightly again, and keep flipping every few minutes until they’re crispy on most sides, 10–15 minutes more.
   1. This is the hard part. Don’t keep stirring them. That’s what builds the crust. 😉

Finish

1. Stir the onion and garlic back in, plus the butter if you’re using it. Taste and adjust the salt.
2. Off the heat, hit 'em with a little splash of vinegar, lemon or hot sauce if you like, and throw on the chives or parsley. Dig in right away while they’re crispy.