Bored of your standard potato side dishes? Well, today I have a great one for you! Potatoes are often dry and bland, which makes them disappointing to eat. This dish is packed with flavor, so it can be served anytime – from brunch on the weekends or as part of an elegant dinner party menu. This recipe goes amazing with my Sausage and Egg Frittata or alongside a simple Soft Boiled Egg.
Step By Step Instructions
How To Cut the Potatoes Into Cubes
To cut the potatoes into cubes, cut the potato in half by slicing them lengthwise. If they are large potatoes, you may need to cut each half in half again lengthwise and place the slices on top of each other. Potatoes: As I mentioned earlier, I used Yukon gold potatoes for this dish, but any potato will work. Just make sure to cut them into even-sized pieces so that they cook evenly. Onions: I used yellow onions, but you could use any onion you like most or have on hand. Garlic: You can use fresh garlic for this recipe. If you want a shortcut, instead of jarred or powder, try adding whole closes for flavor when adding the onions and discard them before serving. Olive Oil: Use extra virgin olive oil, or you could use sunflower or canola oil. Paprika: I used sweet paprika for this recipe, but you could use smoked paprika or seafood seasoning for a different flavor profile or cut down on the salt and use seasoned salt instead. Chives: Adding fresh chives is a delicious way to enhance the flavors of a dish, but if you don’t have any, you could use green onions or even parsley instead. Then, cut each section into slices; the number and size of the slices depend on how big your potatoes are and how large you want the cubes. We’re using 1-inch cubes for this recipe, so you want each slice to be one inch wide. Put the slices up against each other on a cutting board and cut through the slices in sections. Each slice will form a row of cubes. After you’ve cubed all the potatoes, put them in a water bowl to stop them from browning.
How To Make Fried Potatoes and Onions
Place the cubed potatoes in a large pot and season well with salt. This is important as it’s the best way to be sure you won’t have bland potatoes. Cover the potatoes with boiling water. The water should be about an inch above the potatoes. Return to a boil, and cook until the potatoes are fork-tender (about 5 minutes). You want them firm as they will cook a little more in the pan. Drain the potatoes and let them cool and dry in a colander. Cook the bacon in a large skillet with 1 tablespoon of olive oil over medium heat. Cook, occasionally stirring, until crisp, about 5 minutes. Add the onions to the bacon and sauté with the paprika, a little salt, and pepper for 5 to 6 minutes until soft. Add the garlic and cook until fragrant and softened (30 seconds to a minute). Add the potatoes and cook until crispy, adding more olive oil if necessary. Taste for seasoning and season with more salt as needed. Add the chives, and serve hot. To Reheat Leftovers: Heat in the microwave until hot. Or, for crisper potatoes, cook them over medium heat in a skillet with a tablespoon of oil until warmed through. Freezing: I do not recommend freezing this dish as the potatoes become mushy when thawed. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
