Have you ever been so overwhelmed with the amount of stuff you have accumulated throughout your home? I’m not talking about hoarder-type activity. That’s for another time.
I’m talking about pantry shelves that are about to tip, freezers that cough out food every time you open the door and refrigerator tiers that are packed so deep, you can’t even remember what’s in there. Today is the day that I started the Great Kitchen Cleanse of 2012.
Over Easter long weekend some friends and I drove down to Portland, Oregon for a debaucherous weekend. I learned a couple of things there that will be saved for the next entry, but suffice it to say, I left a few pounds heavier with $200 worth of spices and groceries. We had a lot of fun, but now it’s time to get down to business and use up some of that stuff.
You can use most types of potatoes for this delicious and amazingly easy home fries recipe, but I had a lovely bag of small, multicoloured potatoes from Trader Joe’s just begging to be used. Otherwise, Yukon Gold would be the best choice. The smell of the fragrant caramelized onions combined with buttery potatoes and fresh herbs is intoxicating. Anyone in a 10-foot radius will clamour for a bite if you’re not careful! Give this old breakfast staple a try, and you may find yourself planning lunches and dinners around it, too.
adapted from smitten kitchen, who adapted it from Cook’s Illustrated
1 1/2 pounds or 3 cups Yukon Gold, or other like potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
2 to 4 tbsp. salted butter
1 small onion, finely chopped
salt and pepper
Fresh Italian parsley, chopped
- Arrange potatoes in large microwave-safe bowl, top with 1 tbsp. butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
- Meanwhile, melt 1 tbsp. butter in large non-stick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
- Melt remaining butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, herbs or seasoning of your choice, and salt and pepper to taste.