Spicy Crispy Quick Roasted Home Fries

By • December 5, 2012 • 0 Comments

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Author Notes: This recipe started as an attempt to replicate at home the breakfast potatoes served at the Brother Juniper's restaurant in Memphis, but it took off in a direction of its own. Anything I cooked for the crowd I was running with then had to satisfy carnivores, vegans, kosher- and halal-keepers, plus the lactose- and gluten-intolerant and this one passed all around with flying colors.BadExampleMan

Serves 4 but scales up as needed

  • 4 medium-largish potato
  • 1 yellow onion
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated garlic
  • 2 teaspoons smoked or hot paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon dried red pepper flakes, if desired
  • 2 tablespoons olive oil
  1. Preheat oven to 450F.
  2. Chop the potatoes into 1/2-inch chunks, and finely dice the onion.
  3. Put the potatoes and onion into a large cast-iron skillet. Sprinkle on the salt and spices, and drizzle the olive oil. Mix with your hands until well-coated (the potatoes, not your hands, although the latter is inevitable).
  4. Roast in the oven for 45 minutes. At the halfway point, stir the mixture with a spatula so it browns evenly.
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