Saturday Sides: Roadhouse Home Fries

Yay!  Another week has come to an end, which means another Saturday Sides recipe! 

This week, I’m focusing on one of my very favorite foods ev-er, potatoes.  And, although it’s difficult to improve on potatoes, these are fried red potatoes with onions.  Hoo boy.  You better watch out because these are good.

These are the grown up and mature version of home fries.  Even though they were all grown up, my kids gobbled these up.  These are Katie, my uber-picky teen’s, absolute favorite type of potatoes.  After I set these on the dinner table, she put the serving platter on her placemat and casually said “Thanks for the potatoes.  So, what are you guys having for dinner?”  Actually, none of us could get enough.

Occasionally, if I’m feeling really froggy, I’ll add some shredded beef to this recipe.  Maybe a half pound or so, it doesn’t take very much.  When I do this, it makes a complete meal in one skillet – and it reminds me of hash.  But, that’s not a side dish.  So, forget I said that. 

If you have an iron skillet, you’ll have the best results with this recipe. If you do not, that’s o.k., but you just won’t get as many of the little tasty blackened bits.  If you don’t have an iron skillet, but you do have the choice between a non-stick (or Teflon) pan and a regular stainless pan, choose stainless so that you have little potato and onion bits to scrape off the bottom.

Now, quit drooling and licking your monitor and go make some!

Roadhouse Home Fries

Adapted from Taste of the South

6 large red potatoes (about 2 pounds), diced, not peeled
1/2 yellow onion, diced
1/2 red bell pepper, diced
2 Tablespoons butter
2 teaspoons paprika
Salt to taste
Ground Black Pepper

Cover washed and diced potatoes with 1 inch of water and bring to a boil.  Boil for about 5 minutes.  Drain well.

Heat a large cast iron skillet and butter over medium heat.  Saute onion and red pepper until they are tender.  These smell so good while they are cooking . . . I just love the smell of sauteed onion and peppers.

Add potatoes and mix well.  Set a timer for 8 minutes and do not stir during this time.  When timer goes off, mix the potatoes, scraping from the bottom of the pan as you do. Continue to repeat this process, cooking potatoes for about 20-25 minutes total, or until golden brown and tender.  By not mixing very often, it allows the potatoes to cook and brown faster.  Plus, it keeps them from falling apart and becoming “mashed”.  I know it’s tough to resist the temptation to stir, stir, stir, but I have faith that you can do it.

Add paprika, salt, and black pepper, and serve.  Paprika give these a wonderful color, and a great full flavor.

The recipe, without the pictures:

Roadhouse Home Fries
Adapted from Taste of the South

6 large red potatoes (about 2 pounds), diced, not peeled
1/2 yellow onion, diced
1/2 red bell pepper, diced
2 Tablespoons butter
2 teaspoons paprika
Salt to taste
Ground Black Pepper

Cover washed and diced potatoes with 1 inch of water and bring to a boil.  Boil for about 5 minutes.  Drain well.
Heat a large cast iron skillet and butter over medium heat.  Saute onion and red pepper until they are tender.
Add potatoes and mix well.  Set a timer for 8 minutes and do not stir during this time.  When timer goes off, mix the potatoes, scraping from the bottom of the pan as you do. Continue to repeat this process, cooking potatoes for about 20-25 minutes total, or until golden brown and tender.
Add paprika, salt, and black pepper, and serve.

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