Chunky Ranch-Style Home Fries
Source of Recipe
by Cheryl Alters Jamison and Bill Jamison, from A Real American Breakfast
List of Ingredients
3 tbsp unsalted butter
1 1/2 to 1 3/4 lbs russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
Salt and freshly milled black pepper to taste
1/4 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper or additional green bell pepper
1/2 tsp chili powder, optional
Minced fresh chives or parsley, opti
Recipe
Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat. Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet. Cook for 20 minutes, during which you should hear only a faint cooking sound.
Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down. When you turn them the first time, stir in the onion, bell peppers, and chili powder if desired. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper. The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers. Plate them up immediately, scatter with chives if you wish, and serve.
Serves 4.
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