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Serves 2 to 3.
If you need to double this recipe, instead of crowding the skillet, cook two batches of home fries separately. While you make the second batch, the first can be kept hot and crisp by spreading them on a cookie sheet and placing them in a 300-degree oven. The paprika adds a warm, deep color, but can be omitted. An alternative is to toss in 1 tablespoon minced parsley just before serving the potatoes.
Ground black pepper
1. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until hot but not smoking. Add onion and sauté, stirring frequently, until browned, 8 to 10 minutes. Transfer onion to small bowl and set aside.
2. Meanwhile, place diced potatoes in large saucepan, cover with 1/2 inch water, add 1 teaspoon salt, and place over high heat. As soon as water begins to boil, about 6 minutes, drain potatoes thoroughly in colander.
3. Heat butter and remaining 1 1/2 tablespoons oil in now-empty skillet over medium-high heat until butter foams. Add potatoes and shake skillet to evenly distribute potatoes in single layer; make sure that one side of each piece is touching surface of skillet. Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes, then carefully turn potatoes with wooden spatula. Spread potatoes in single layer in skillet again and repeat process until potatoes are tender and browned on most sides, turning three to four times, 10 to 15 minutes longer. Add onions, paprika, remaining 1/4 teaspoon salt, and pepper to taste; stir to blend and serve immediately.
First, slice a potato lengthwise into quarters.
Next, make two stacks and cut each stack lengthwise into quarters.
Finally, turn stacks 90 degrees and cut horizontally to complete dice.
Susan-Serving as a Taste Of Home Field Editor since 2009
A,I loved this episode.I love their recipes.
Also the staff are entertaining to watch. btw,I never tweak their recipes.They do it all for you. Thanks for your recipes today.Have`nt been on much.But do appreciate them.they all sound great. G e to you. Rosie
rosiewnybtw,I never tweak their recipes.They do it all for you.
I totally agree Rosie-
Little or NO tweaking is required with ATK recipes- they work so hard to try to make make them a notch above the rest Plus they simplify the directions in such an easy manner.!A
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