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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Great addition to a brunch menu. My inspiration is from Made By Frances blog with the technique of pre-cooking the potatoes from America's Test Kitchens. Ingredients:
1 1/2 tablespoons vegetable oil |
1 lb yukon gold potato, scrubbed and cut into 1/2 inch cubes (2 medium) |
1 tablespoon butter |
1 teaspoon paprika |
1 chipotle chile in adobo, minced plus 1 teaspoon of adobo sauce |
salt |
fresh ground black pepper |
Directions:
1. Place the diced potatoes in large saucepan, cover with 1/2 inch water, add 1 teaspoon salt and place over high heat. As soon as water begins to boil, about 6 minutes, drain potatoes thoroughly in colander.
2. Heat the butter and oil in a large heavy bottomed skillet. Arrange the potato cubes in a single layer. Cook for 4-5 minutes without stirring. Flip the potatoes and cook another 4-5 minutes on the opposite side. Repeat again until the potato cubes are evenly browned on all sides.
3. Remove from heat and add in the paprika, minced chipotle chile and adobo sauce. Season to taste with salt and black pepper.
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