Eosinophilic Esophagitis Friendly Classic Home Fries
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Learn more āIngredients
4 servings
- 2 lbs yukon gold potatoes, cut into Ā¾-inch cubes
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 1 medium yellow onion, cut into Ā½-inch dice
- 1 medium green bell pepper, cut into Ā½-inch dice
- 1 tsp smoked paprika
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the cubed potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just barely tender when pierced with a fork but still hold their shape, about 5ā6 minutes. Drain well and spread on a clean kitchen towel or paper towels to dry for 2ā3 minutes.
- 2
Heat 2 tbsp of the oil in a large (12-inch) cast iron skillet over medium-high heat until shimmering. Add the parboiled potatoes in a single layer and press them gently with a spatula. Cook undisturbed for 4ā5 minutes, until the undersides are deep golden brown and release easily from the pan.
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