The Daily Gazette
The Locally Owned Voice of the Capital Region
Advertisement
Promotions

Secret to great home fries? Try Russet potatoes, diced small

“Any potato will really work, but in my opinion what I think really makes great home fries is the cut,” chef Robert L. Payne II says.
Photographer: Marc Schultz
“Any potato will really work, but in my opinion what I think really makes great home fries is the cut,” chef Robert L. Payne II says.
  • FACEBOOK
  • TWITTER
  • GOOGLE+
  • LINKEDIN
  • PRINT
  • E-MAIL
Text Size: A | A

“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, technical specialist Robert L. Payne II (chef at his family’s The Bears’ Steakhouse in Duanesburg) concludes a four-part series on breakfast favorites. In the skillet today are Hash Brown Potatoes. Some people call them hash brown potatoes. Others call them home fries. Chef Robert L. Payne II calls golden brown spuds great comfort food. “One of the most important things ...


You Must Log-In or Subscribe to Continue Subscription Offer Individual stories can be found and purchased from our Archives for $2.00

Advertisement

comments

There are currently no posts. Be the first to comment on this story.
Advertisement