Bobby Flay's Spicy Home Fries
Recipe: #31864
April 25, 2019
Categories: Breakfast, Side Dishes, Vegetables, Garlic, Onions, Potatoes, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
"This is out of the May 2019 Food Network magazine..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (417.9 g)
- Calories 442.6
- Total Fat - 24.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 15.3 mg
- Sodium - 55.1 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 9.2 g
- Sugars - 7.9 g
- Protein - 6.3 g
- Calcium - 57.3 mg
- Iron - 2.3 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt, bring to a boil and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.
Step 2
Heat the canola oil and butter in a large skillet over medium heat. Add the onion and jalapeno and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds.. Stir in the chile powder.
Step 3
Add the potatoes to the skillet, season with salt and pepper and toss, slightly smashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes, and gently smash again into an even layer; cook until the bottom is golden brown, about 5 more minutes. Stir in the cilantro and lime zest.
Tips & Variations
No special items needed.
3 Reviews
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