With the addition of rosemary and dry mustard, these home fries are a cut above your typical diner fare.
Tip: Make these fried potatoes a day or two after you've made extra boiled or roasted potatoes. Potatoes that have been chilled before frying will crisp up better in the frying process.
Ingredients
- 1 Tbsp. canola oil
1½ lbs. red potatoes, cooked and cubed
2 shallots, chopped
- 1 tsp. paprika
½ tsp. rosemary, crushed
½ tsp. dry mustard
¼ tsp. salt
Pepper to taste
Instructions
- Heat oil in a large, heavy skillet over medium-high heat. Cook the potatoes on one side until brown and crispy (3-4 minutes).
- Turn the potatoes and add shallots, cooking until potatoes are brown on the bottom (3-4 minutes).
- Stir in the remaining ingredients and cook until all ingredients are warmed through (1-2 minutes).
No additional notes for this recipe.
Score Breakdown
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- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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