Sweet Potato And Red Potato New York Style Home Fries Home Fries Food

SWEET POTATO HOME FRIES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
• Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

SWEET POTATO HOME FRIES

Steps:

• Bring a large pot of water to a boil, and salt it; add the potatoes, and cook until barely tender, about 5 minutes. Do not overcook.
• Drain the potatoes (or use the same water to blanch the green beans, below), then plunge them into a large bowl filled with ice water. When cool, drain again. In a roasting pan large enough to hold the potatoes in one layer, toss them with the olive oil and the garlic.
• Heat the oven to 500 degrees. Roast the potatoes, tossing them occasionally, until tender and lightly browned, 15 to 20 minutes. Toss with parsley, salt and pepper, and serve.

SWEET POTATO AND RED POTATO NEW YORK STYLE HOME FRIES HOME FRIES

Steps:

• peel all 3 potatoes and onion.
• slice the 3 potatoes by cutting long way in half then cut the halves the same way.
• slice quarters into chips 1/8 of inch thick.
• in a pot add cold water and potatoes and boil for 20 minute.
• dice red onion.
• cut hot pepper long ways and take the seeds out.
• slice the two halves very thin then give them a fine dice.
• in a large skillet melt butter and add olive oil.
• add onions and diced pepper let sweat for 5 minute.
• in a colander drain the potatoes well, add in skillet.
• on a high flame cook for 10 min stir (or give it a couple of flips like i like to do).
• add salt and pepper to taste.
• serve.
• and enjoy.

SWEET POTATO FRIES

Steps:

• Heat the oven to 400.
• Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
• Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
• Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

HOME FRIES

Steps:

• Add the oil, salt and 1/3 cup water to a medium cast-iron skillet; whisk to combine.
• Add the potato cubes in an even layer. (It's very important to not crowd the pan.) Turn heat to medium, cover the skillet and cook the potatoes, undisturbed, for about 6 minutes.
• Uncover, give them a toss or shake. Cook, uncovered and undisturbed, until the underside turns golden, then carefully flip. Repeat on all sides until the water evaporates and the potatoes are crispy all over and tender inside, about 9 minutes total.
• Transfer the home fries to a paper towel-lined plate to drain excess oil. Serve hot.

ROASTED SWEET POTATO OVEN FRIES

Steps:

• Place the chopped lemon grass and ginger in a mortar and pestle and add a generous pinch of kosher salt. Pound and grind until you have obtained a coarse paste. Add 1 tablespoon of the olive oil and work the ingredients together with the pestle. Scrape into a small saucepan and add the remaining olive oil. Stir together and bring to a very gentle sizzle over medium-low heat. Sizzle, shaking or swirling the pan often, for 2 minutes and turn off the heat. Allow the mixture to steep for 30 minutes. Strain into a large bowl, pressing the ginger and lemon grass against the strainer to extract all of the oil. You should have 3 tablespoons of oil. Add a little more olive oil if necessary.
• Meanwhile preheat the oven to 400 degrees. Line a baking sheet with parchment and brush the parchment with olive oil. Cut the sweet potatoes in half lengthwise. If they are very long, cut the halves in half crosswise as well. Cut each half into 4 long wedges - smaller sweet potatoes will yield 8 wedges, larger will yield 16.
• Place the sweet potato wedges in the bowl with the oil. Add the ground cumin and coriander, and salt to taste, and toss together until the wedges are thoroughly coated with oil. Place on the baking sheet in a single layer (use 2 baking sheets if necessary). Place in the oven and set the timer for 10 minutes. Turn the wedges over and roast for another 10 minutes. Turn the wedges again and roast for another 5 to 10 minutes, depending on the thickness of the wedges and how fast they are caramelizing. The wedges should be tender when pierced and there should be some caramelized bits, especially at the thin tips. Remove from the heat and allow to cool slightly before eating.

SWEET POTATO HOME FRIES

Steps:

• 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.

SWEET POTATO HOME FRIES

Steps:

• In 12-inch nonstick skillet, heat oil and butter over medium-low heat until butter is melted.
• Toss remaining ingredients with butter mixture in skillet, then spread evenly in skillet. Cook about 10 to 12 minutes, stirring occasionally, until potatoes are just barely tender.
• Increase heat to medium. Cook about 10 minutes longer, turning potatoes occasionally with pancake turner, until potatoes are browned and tender.