Sweet Potato Home Fries
photo by Starrynews
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1360.77 g russet potatoes, peeled and cut into medium dice
- 907.18 g orange sweet potatoes, peeled and cut into medium dice
- 4.92 ml smoked paprika
- 9.85 ml kosher salt
- 88.74 ml vegetable oil
- 3 medium garlic cloves, minced
- 2 large shallots, minced
- black pepper, freshly ground
- 118.29 ml scallion, finely sliced
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.