I love homefries. Not just because it’s full of carbs but because of that wonderful crust that envelops the potatoes. It makes it nice and crisp but there’s still that fluffiness on the inside. It becomes more of a hybrid between mashed potatoes with crisp potatoes, giving you the best of both worlds. Now this particular recipe was quick and simple and a perfect side dish to almost any main dish. It’s definitely a keeper and I’ll be sure to make it again.
I also highly recommend topping them with ketchup and Tapatio. It’s to die for, really.
Fingerling Homefries (adapted from Anne Burrell):
Yields 4 servings
- 1 lb fingerling potatoes
- Olive oil
- 1 onion, diced
- 1 green bell pepper, chopped
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, chopped
In a large pot of salted water, add potatoes and cook until just fork tender. (Bring to a rolling boil, then turn down the heat to medium and cook covered for about 8 minutes. You want to be able to take a fork and pierce the potato without much resistance. It’s important not to overcook them or the potatoes will be too watery.) Remove from boiling water and cool.
Heat olive oil in a medium skillet over medium high heat. Add the onions, bell pepper, red pepper flakes, salt and pepper, to taste. Saute until the onions are soft and wilted but do not have any color, about 7-8 minutes.
Using the heel of your hand, smash the boiled potatoes to flatten and break apart. Add to the pan, toss with onions and flatten them against the bottom of the pan to form a crust.
Repeat this process until desired crust forms.
Season with salt and serve hot, garnished with scallions.
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