10815 Sweet Potato Home-y Fries 1 hr 10 mins 35 mins 8 to 10 servings Mon Dec 11 12:40:00 -0800 2006 Tue Oct 02 13:21:45 -0700 2007 CHOW http://www.chow.com/recipes/10815 Tue, 02 Oct 2007 20:21:45 GMT Like home fries with smoky paprika Like home fries with smoky paprika. 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.

Game plan: Par-cook the potatoes the night before, and this dish will be a snap to put together the next morning. You can even mince the shallots and garlic in advance; however, if you are going to slice the scallions, you will need to keep them soaking in ice water in the refrigerator until they are ready to use.

This recipe was featured in our 2006 New Year’s Brunch story.

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  • Place 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.
  • Drain 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.)
  • In a small bowl combine paprika and salt until they are well mixed; set aside.
  • 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.
  • Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.
  • Add a third of the garlic, shallots, and paprika mixture, and season generously with freshly ground black pepper. Let cook until nicely colored and crisp, about 1 to 2 minutes.
  • Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust seasoning as necessary, and serve.
    • ]]>     http://www.chow.com/assets/2006/12/Hash_290x210.jpg Kate Ramos 45 Breakfast/Brunch 69 3 pounds russet potatoes, peeled and cut into medium dice

    ]]>     105 2 pounds orange sweet potatoes, peeled and cut into medium dice

    ]]>     306 1 teaspoon smoked paprika

    ]]>     301 2 teaspoons kosher salt

    ]]>     6 tablespoons vegetable oil

    ]]>     74 3 medium cloves garlic, minced

    ]]>     94 2 large shallots, minced

    ]]>     54 1/2 cup finely sliced scallions

    ]]>     240 breakfast 1046 cold weather 1021 comfort 1031 cozy 769 crowd pleaser 501 entertaining 1416 filling 465 garlic 776 fun 257 potatoes 5931 kate ramos 435 vegetarian 1 chow 10053 gluten free 774 hangover 744 indulgent 822 american