Garlic Home Fries
Oh my goodness! These were a hit. I was specifically told these “were delicious potatoes”. The recipe was originally for breakfast but was such a wonderful compliment to the steak. Also, man I would not want to put in that kind of work for breakfast.
WWSPoints: 11 Approximately*
Active: 15 mins
Total: 35 mins
2 lbs. large red bliss or Yukon gold potatoes, peeled and cut into 1/2 in. cubes (we used Yukon)
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
½ onion, chopped (I use pre-chopped)
½ tsp. paprika
1 clove garlic
½ cup fresh parsley
Freshly ground pepper
- Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
- Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 minutes.
- Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 tsp. salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.
Now Lets Dish- This reminded me of a good garlic fry but even better. Even though I usually buy minced garlic, mincing this with the salt and parsley made a delicious melt into potato flavor. They do take a little bit of time and energy but they are definitely worth it. I should have kept the heat up a little higher so they crisped up a little more but they were still mmm mmm good.
Reference: Food Network Magazine April 2015
*Points figured out by adding ingredients and dividing by serving