Crispy Skillet Home Fries with Sweet Onion
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch to 3/4-inch cubes
1 large sweet onion, rough chopped
2 tsp olive oil
2 tsp butter
1 tsp smoked paprika
1 tsp smoked paprika
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp sugar
1/4 tsp kosher salt
1/2 tsp black pepper
red chili flakes
fresh parsley, finely chopped
red chili flakes
fresh parsley, finely chopped
Directions:
Arrange potatoes in large microwave-safe plate, top with 1 tablespoon water, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, turn potatoes half way through cooking in order to cook evenly.
Meanwhile, melt 1 teaspoon olive oil and 1 teaspoon butter on a large nonstick skillet or griddle over medium-high heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
Melt remaining 1 teaspoon olive oil and 1 teaspoon butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes.
Stir in onion and add paprika, garlic salt, garlic powder, cayenne pepper, sugar, and kosher salt. Cook a few minutes more to bind flavors. Remove from heat and sprinkle with chopped parsley and red pepper flakes. Yummilicious!
Stir in onion and add paprika, garlic salt, garlic powder, cayenne pepper, sugar, and kosher salt. Cook a few minutes more to bind flavors. Remove from heat and sprinkle with chopped parsley and red pepper flakes. Yummilicious!