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.
If you’ve ever wondered about the difference between yams and sweet potatoes, here’s the answer.
This recipe was featured as part of our New Year’s Brunch menu.
- 1Place 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.
- 2Drain 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.)
- 3In a small bowl combine the paprika and salt and stir until well mixed; set aside.
- 4Heat 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.
- 5Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.
- 6Add 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.
- 7Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust the seasoning as necessary, and serve.