Yukon Gold and Sweet Potato Home Fries Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Ingredients

Serves 4 to 6

2 tablespoons extra-virgin olive oil

1 onion, chopped

1 red bell pepper, seeded, deveined, and diced

1 jalapeño pepper, seeded and diced

4 to 5 Yukon Gold potatoes, peeled and cut into 1inch dice

1 sweet potato, peeled and cut into 1 inch dice

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon sea salt

Freshly ground black pepper

In a sauté pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.

Reprinted with permission fromThe Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurantby Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Nutritional counselorJoy Piersonestablished the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors ofThe Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared onThe Food Network,The Today Show,Good Morning America, andGood Day New York. Joy lives in New York City.

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Reviews (3)

一个好的、灵活的配方我利用你所拥有的n the fridge! I made some adjustments and want to share one that may be helpful - I used two skillets. I was pretty sure after the onions and bell peppers were covering the bottom of the first pan, that the potatoes were not going to cook quickly OR brown the way I wanted them to if I just added them, so I employed a second skillet for that part. I put a few of the potatoes in with the onions - enough so that most of those had contact with the pan's surface, and then the second skillet for the rest. I left the potatoes to sit for a while unmoved until lightly browned on one side, then flipped them all over and tossed around. When they were almost tender, I deglazed both pans with a little vegetable broth. When they were all done, I consolidated into one pan over low heat while I finished the rest of the breakfast. Used plenty of salt and pepper! Husband loved this with fried eggs - I don't eat eggs, but I did enjoy it just as much as-is. Oh - one more thing. I only peeled about half the sweet potato. I peeled it in strips, but did not remove it all. It had stripes of skin still on it. I liked the happy medium of some-peeled/some-not, and will do it that way again! Conserves potato and preserves nutrients, while keeping the desired texture.
- betsyannie1970
- Richmond, VA
- 6/13/2015
Great, easy side dish. Cooking for two, I used just one sweet potato and one Idaho, which had the added benefit of lowering the sugar content. Cut the amount of other ingredients by about half, substituted 1/2 green pepper for the jalapeno. Tasty!
- stonypoint
- MI
- 11/16/2014
Didn't have a jalapeno or any Yukon Golds. Used just sweet potatoes and added an extra red pepper. Substituted safflower oil for the olive oil. Turned out awesome! Will definitely add to my list of "do."
- tulkumb
- Long Beach
- 10/15/2012