Home Fries

I actually halved this recipe, and it was plenty for 4 or 5 people.  This full recipe would easily serve 8.  It's a good breakfast/brunch or dinner side.  We had it with burgers and then leftover with breakfast one morning.  These had great flavor and texture!

3 1/2 pounds russet potatoes, peeled and cup into 3/4 inch dice
1/2 tsp baking soda
3 Tbsp unsalted butter, cut into 12 pieces
salt and pepper
pinch cayenne pepper
3 Tbsp vegetable oil
2 onions, cut into 1/2 inch dice
3 Tbsp minced chives

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Bring 10 cups water to boil in Dutch oven over high heat.  Add potatoes and baking soda.  Return to boil and cook for 1 minute.  Drain potatoes.  Return potatoes to Dutch oven and place over low heat.  Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes.  Remove from heat.  Add butter, 1 1/2 tsp salt, and cayenne; mix with rubber spatula until potatoes are coasted with thick, starchy paste, about 30 seconds.

Remove baking sheet from oven and drizzle with 2 Tbsp oil.  Transfer potatoes to being sheet and spread into even layer.  Roast for 15 minutes.  While potatoes roast, combine onions, remaining 1 Tbsp oil, and 1/2 tsp salt in bowl.

Remove baking sheet from oven.  Using thin, sharp metal spatula, scrape and turn potatoes.  Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes.  Stir in chives and season with salt and pepper to taste.  Serve immediately.