Courtesy of Chowhound, this recipe hit my inbox this morning and looks just delightful! The sweetness of sweet potatoes combines with a fresh bite from scallions and a kick of smoke from paprika. Because the potatoes are parboiled, the last-minute work on this recipe is minimal. The result is a crunchy exterior and a soft interior.
- 3 lbs russet potatoes, peeled and cut into medium dice
- 2 lbs orange sweet potatoes, peeled and cut into medium dice
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 6 tablespoons vegetable oil
- 3 medium garlic cloves, minced
- 2 large shallots, minced
- black pepper, freshly ground
- 1⁄2 cup scallion, finely sliced
- Place the russet potatoes and sweet potatoes in separate saucepans and cover with cold water. Bring to a boil and cook until slightly tender on the outside, so that they just give way when pierced with a knife but are still firm on the inside, about 10 to 15 minutes.
- Drain the potatoes and spread evenly on a baking sheet to cool. (At this point they can be combined and placed in a sealed container in the refrigerator overnight.)
- In a small bowl combine the paprika and salt and stir until well mixed; set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat and add a third of the potato mixture, or enough to make a single layer in the pan. Let cook undisturbed until golden brown, about 5 to 8 minutes.
- Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.
- Add a third of the garlic, shallots, and paprika mixture and season generously with pepper. Let cook until nicely colored and crisp, about 1 to 2 minutes.
- Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust the seasoning as necessary, and serve.