Yes, potatoes CAN be healthy!
Before we start serving up the recipe, we’ll help you brush up on your potato jargon:
Hashed | Whether the spuds are diced or shredded, this approach is all about texture: crisp and golden outside, starchy goodness within.
Mashed | Fluffy, soft, warmly satisfying: simple and—with endless stir-in and topping possibilities—never dull. But there isn’t one definitive smoothness: Vary with the dish.
Stuffed | Baked potatoes are hot, starchy bowls ready to hold tasty fillings—self-contained suppers ideal for cold nights.
Our Home Fries recipe is an ideal example of the hashed method. The key to this dish: Resist the urge to stir. Leave the potatoes to cook at the right temperature, and they’ll brown gorgeously.
Home Fries Recipe:
Home Fries are the ultimate in comfort-food side dishes. They brown beautifully and have a rich flavor that both your grownup and kid will love. Briefly microwaving the potatoes gives them a head start on cooking. Quick tip – adding butter not only helps them brown better, but also lends rich flavor. Waxy potatoes won’t break down in the pan when cubed and sautéed.
Ingredients
2 pounds/900g Yukon gold or red potato, cubed
2 1/2 tablespoons/37ml canola oil, divided
3 cups/450g chopped yellow onion
6 garlic cloves, minced
2 tablespoons/30g butter (vegetable oil can be substituted)
1/2 teaspoon/2ml kosher salt
1/2 teaspoon/2ml freshly ground black pepper
1/4 cup/60ml/10g coarsely chopped fresh flat-leaf parsley
2 1/2 tablespoons/37ml canola oil, divided
3 cups/450g chopped yellow onion
6 garlic cloves, minced
2 tablespoons/30g butter (vegetable oil can be substituted)
1/2 teaspoon/2ml kosher salt
1/2 teaspoon/2ml freshly ground black pepper
1/4 cup/60ml/10g coarsely chopped fresh flat-leaf parsley
Preparation
Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at HIGH for 5 minutes. Uncover and cool slightly.
Heat a large skillet over medium heat. Add 1 1/2 tablespoons/22ml oil to pan; swirl to coat. Add onion; cook 20 minutes or until golden and tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels.
Increase heat to medium-high. Add the remaining 1 tablespoon/15ml oil and butter to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 10 minutes or until tender and golden brown, stirring occasionally. Remove from heat. Stir in onion mixture, salt, and black pepper; toss. Sprinkle with parsley./
0 Comments