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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Courtesy of Chowhound, this recipe hit my inbox this morning and looks just delightful! The sweetness of sweet potatoes combines with a fresh bite from scallions and a kick of smoke from paprika. Because the potatoes are parboiled, the last-minute work on this recipe is minimal. The result is a crunchy exterior and a soft interior. Ingredients:
3 lbs russet potatoes, peeled and cut into medium dice |
2 lbs orange sweet potatoes, peeled and cut into medium dice |
1 teaspoon smoked paprika |
2 teaspoons kosher salt |
6 tablespoons vegetable oil |
3 medium garlic cloves, minced |
2 large shallots, minced |
black pepper, freshly ground |
1/2 cup scallion, finely sliced |
Directions:
1. Place the russet potatoes and sweet potatoes in separate saucepans and cover with cold water. Bring to a boil and cook until slightly tender on the outside, so that they just give way when pierced with a knife but are still firm on the inside, about 10 to 15 minutes.
2. Drain the potatoes and spread evenly on a baking sheet to cool. (At this point they can be combined and placed in a sealed container in the refrigerator overnight.)
3. In a small bowl combine the paprika and salt and stir until well mixed; set aside.
4. Heat 2 tablespoons of the oil in a large skillet over medium-high heat and add a third of the potato mixture, or enough to make a single layer in the pan. Let cook undisturbed until golden brown, about 5 to 8 minutes.
5. Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.
6. Add a third of the garlic, shallots, and paprika mixture and season generously with pepper. Let cook until nicely colored and crisp, about 1 to 2 minutes.
7. Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust the seasoning as necessary, and serve.
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