Home fries are always a welcome addition to any cozy morning in the cool fall and winter months. These have a nice combination of a sweet and spice going on. The addition of a little chipotle powder brings an added warmth to the potatoes. This dish is easy to put together and will surely be enjoyed with those whom are so lucky to be apart of your meal. They were delicious! Adapted from Epicurious.
I paired mine with a tofu scramble which included sun-dried tomatoes, onions, thyme, garlic powder, turmeric, dash of chili powder, sea salt, cracked pepper and a little bit of chopped parsley. Just simple and easy, using what I had on hand. Spices make all the difference in the world. Hope this inspires something wonderful within. :)
YUKON GOLD & SWEET POTATO HOME FRIES
- 5 or 6 Yukon gold potatoes, cut into 1 inch cubes
- 2 large sweet potatoes, cut into 1 inch cubes
- 1 red bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons olive oil or sesame oil
- 1 tablespoon thyme, dried or fresh
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle powder, or to taste
- dash or two allspice or nutmeg, optional
- mineral salt & cracked pepper, to taste
In large skillet over medium heat, heat oil and cook onions and bell peppers until onions are softened, about five minutes. Add potatoes, herbs and spices, cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally. The sweet potatoes may take longer than the Yukon golds, covering the skillet with the lid ajar will help. You want your potatoes to brown and crisp a little on the edges. Be sure to scrap the bottom of the skillet as well to get all the pieces that may stick to the bottom…they will add nice flavor and some crispy texture to your dish. Serve right away.
Serves 4 generously.