Inspired by southern cooking, these pan-fried potatoes are a source of comfort at breakfast. The night before, cook a large batch of potatoes and make these rustic fries with your leftovers. With peppers, onions and Cajun spices, these fries are sure to be a hit.
6 to 8 servings
Ingredients
- 3 large russet potatoes 30 mL (2 tbsp.) olive oil 1 small onion, chopped
- 1 clove garlic, chopped
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 45 mL (3 tbsp.) butter
- 15 mL (1 tbsp.) thyme, chopped
- 5 mL (1 tsp.) Cajun seasoning, or to taste
- Salt and pepper from the mill
- 30 mL (2 tbsp.) Italian parsley, chopped
HOW TO
Preheat oven to 350°F (180°C).
Pierce unpeeled potatoes with a fork. Cook for about
1 hour, or until tender. Let cool completely. (This step can be done the day before.) Dice potatoes, keeping skins on. Set aside.
Heat a large cast iron or non-stick skillet over medium heat. Pour in the olive oil. When oil is hot, add onion, garlic and peppers. Cook for 3 to 5 minutes, stirring often, until vegetables are tender.
Add butter, potatoes, thyme, and Cajun spices. Season with salt and pepper. Continue cooking for 10 to 12 minutes, stirring occasionally, until potatoes are well roasted.
Garnish with parsley just before serving.
