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Spicy Skillet Potatoes

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"My friend Chris Reel, who is a chef, showed me how to make skillet potatoes years ago, and it was then I found out I'd been doing them wrong. He said, 'What you want to do is *don't touch them.* Let them form a crust so they lift off the pan by themselves. *Then* stir them.' And you know what? He was right — my potatoes have never been better. After the potatoes are cooked, make a well in the middle of the potatoes and fry a few eggs directly in the pan for an easy breakfast. Working in two batches, you can double this to feed a crowd."

List of Ingredients

â—¦ 2 pounds Yukon Gold potatoes
â—¦ 6 tablespoons extra-virgin olive oil
â—¦ 1 small sweet onion, sliced
â—¦ ¼ cup Texas Pete or Crystal hot sauce
â—¦ ¼ cup Worcestershire sauce
â—¦ ¼ cup (½ stick) unsalted butter, cut into pieces
â—¦ 2 tablespoons Big Herb Blend
â—¦ Kosher salt and freshly ground black pepper


Recipe

In a large saucepan over high heat, cover the potatoes with water and bring to a boil. Boil the potatoes for 5 to 7 minutes, then drain them and set aside to cool. When the potatoes are cool enough to handle, cut them into bite-size chunks — not too small.

In a 12-inch skillet over medium-high heat, heat the oil until it shimmers. Add the potatoes and let them cook for 3 to 4 minutes without stirring. When they start to form a golden-brown crust, you can stir them. Add the onions and cook until the potatoes are golden brown and crunchy all over, 8 to 10 minutes more.

Add the hot sauce, Worcestershire, butter, and herb blend and season to taste with salt and pepper. Serve immediately.

Makes 6 cups



Big Herb Blend:

â—¦ 1 bunch flat-leaf parsley, leaves chopped
â—¦ 3 tablespoons chopped fresh rosemary leaves
â—¦ 3 tablespoons chopped fresh thyme leaves
â—¦ 2 tablespoons chopped fresh sage leaves

Mix all the herbs together and store in the refrigerator; the blend will keep for 1 to 2 days.

Makes 1 ½ cups