Today is National Potato Day! Plus Home Fries Recipe



personal chef fort lauderdale


Yes, potatoes CAN be healthy!
Before we start serving up the recipe, we'll help you brush up on your potato jargon:

Hashed | Whether the spuds are diced or shredded, this approach is all about texture: crisp and golden outside, starchy goodness within.
Mashed | Fluffy, soft, warmly satisfying: simple and—with endless stir-in and topping possibilities—never dull. But there isn't one definitive smoothness: Vary with the dish.
Stuffed | Baked potatoes are hot, starchy bowls ready to hold tasty fillings—self-contained suppers ideal for cold nights.
Our Home Fries recipe is an ideal example of the hashed method. The key to this dish: Resist the urge to stir. Leave the potatoes to cook at the right temperature, and they'll brown gorgeously.
Home Fries Recipe:
Home Fries are the ultimate in comfort-food side dishes. They brown beautifully and have a rich flavor that both your grownup and kid will love. Briefly microwaving the potatoes gives them a head start on cooking. Quick tip - adding butter not only helps them brown better, but also lends rich flavor. Waxy potatoes won't break down in the pan when cubed and sautéed.
Ingredients
2 pounds/900g Yukon gold or red potato, cubed
2 1/2 tablespoons/37ml canola oil, divided
3 cups/450g chopped yellow onion
6 garlic cloves, minced
2 tablespoons/30g butter (vegetable oil can be substituted)
1/2 teaspoon/2ml kosher salt
1/2 teaspoon/2ml freshly ground black pepper
1/4 cup/60ml/10g coarsely chopped fresh flat-leaf parsley
Preparation
Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at HIGH for 5 minutes. Uncover and cool slightly.
Heat a large skillet over medium heat. Add 1 1/2 tablespoons/22ml oil to pan; swirl to coat. Add onion; cook 20 minutes or until golden and tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels.
Increase heat to medium-high. Add the remaining 1 tablespoon/15ml oil and butter to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 10 minutes or until tender and golden brown, stirring occasionally. Remove from heat. Stir in onion mixture, salt, and black pepper; toss. Sprinkle with parsley./

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