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HOME FRIES WITH BELL PEPPERS AND CUMIN




Source of Recipe


March, 2000 Cooks Illustrated


Recipe Introduction


Serves 2 to 3

We prefer Yukon Gold potatoes for their flavor and texture, but russets work well too. 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 the home fries on a cookie sheet and placing them in a 300-degree oven.



List of Ingredients





2 1/2 tablespoons corn or peanut oil
1 medium onion, chopped medium
1 small green or red bell pepper, seeded and chopped into 1/4-inch pieces
1 pound (2 medium) Yukon Gold or all-purpose potatoes, cut into 1/2-inch cubes
1 1/4 teaspoons salt
1 1/2 tablespoons unsalted butter
1 teaspoon paprika
1 teaspoon ground cumin
Ground black pepper



Recipe



1. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until hot but not smoking. Add onion and pepper and sauté, stirring frequently, until browned, 8 to 10 minutes. Transfer onions to small bowl and set aside.
2. Meanwhile, place potatoes in large saucepan, cover with 1/2 inch water, add 1 teaspoon salt and bring to boil 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 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, cumin, remaining 1/4 teaspoon salt and pepper to taste; stir to blend and serve immediately.