I meant to post this recipe last Friday but the past few days have been a little crazy. My mom, who recently moved to Colorado, came back to Arizona to finish packing up her house. She couldn’t pack any of her alcohol, cleaning supplies, or food so guess who scored the jackpot? I literally have buckets of bottles and food in my kitchen that need to find homes. I think I’ll use that as an excuse to head to Bed Bath and Beyond to buy some organizational products. I love organizational and office products, in case you didn’t know. The closest Container Store to me is about 45 minutes away which is probably a good thing otherwise I would be completely broke (but perfectly organized). I’ve also been working on schoolwork which means reading like 5 books a week. AND I’ve been working on finishing up edits of my cookbook manuscript (eeek!). My desk is currently covered in textbooks, binders, recipes, to-do lists, and maybe some Oreo cookie crumbs. I had almost forgotten that I made these wonderful home fries to share with you!
Taste: So much more flavorful than any home fries I’ve had out to breakfast at a restaurant. These babies are savory, slightly spicy, and slightly sweet.
Texture: The potatoes have that rich golden brown, buttery crust and fluffy inside. What’s better than that?
Ease: Not exactly an on-the-go breakfast recipe but perfect for Sunday breakfasts or brunches.
Appearance: The potatoes with their golden crusts and the red bell peppers just look like comfort food.
Pros: Your family will ask you to make these potatoes every weekend.
Cons: Requires some times at the cutting board and at the stove.
Would I make this again? Yes.
Yield: Serves 2 to 3
2 1/2 tablespoons corn or peanut oil
1 medium onion, chopped into small pieces
1 small red bell pepper, chopped into small pieces
1 pound Yukon Gold potatoes, scrubbed and cut into a rough dice
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon paprika
1 teaspoon ground cumin
Heat 1 tablespoon of the oil in a heavy 12-inch skillet over medium-high heat, until hot but not smoking. Add the onion and pepper and cook, stirring frequently, until browned, 8 to 10 minutes. Transfer the mixture to a small bowl and set aside.
Meanwhile, place the diced potatoes in a large saucepan, cover with 1/2-inch of water, add 1 teaspoon of salt, and place over high heat. As soon as the water begins to boil, after about 5 minutes, drain the potatoes thoroughly in a colander.
Heat the butter and remaining 1 1/2 tablespoons of oil in the now-empty skillet over medium-high heat until the butter foams. Add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Cook, without stirring, until one side of the potatoes is golden brown, 4 to 5 minutes. Carefully turn the potatoes with a thin spatula. Spread the potatoes in a single layer and repeat the process again until the potatoes are tender and browned on most sides, turning 3 to 4 times, about 10 to 15 minutes. Add the onion mixture, the paprika, cumin, 1/4 teaspoon salt, and pepper to taste. Stir to blend then serve immediately.
From The New Best Recipe