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Sweet Potato Home Fries

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“Courtesy of Chowhound, this recipe hit my inbox this morning and looks just delightful! The sweetness of sweet potatoes combines with a fresh bite from scallions and a kick of smoke from paprika. Because the potatoes are parboiled, the last-minute work on this recipe is minimal. The result is a crunchy exterior and a soft interior.”
READY IN:
45mins
SERVES:
8-10
YIELD:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.)
  3. In a small bowl combine the paprika and salt and stir until well mixed; set aside.
  4. 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.
  5. Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.
  6. 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.
  7. Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust the seasoning as necessary, and serve.

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