These kicked-up spicy home fries hit the spot with breakfast-for-dinner the other night. Ancho chile powder gives them a nice, rich flavor, with just enough heat. If you grind up dried polano peppers you end up with Ancho chile powder. Tamales are often heavily seasoned with ancho chilies. Not sure why I mentioned that. But the chiles add a great flavor to anything. They’re what make these fries so great.
The No-Soggy Potato Zone
Spicy home fries need a little crunch to them for them to be just right to me. Soggy fries make for a sad meal for sure! Sometimes I like to add a little something else in. Crumbled cooked Mexican chorizo is a favorite, specially since it adds even more kick to an already spicy dish.
I made these potatoes in my cast iron skillet. No other pans does such a great job getting that wonderful potato crunch.
Also try my steakhouse fries.
Spicy Home Fries
Ingredients
- 3 large Idaho potatoes brushed, chopped into 1/2″ cubes
- 1 stick unsalted butter
- ½ medium white onion diced
- 2 cloves garlic minced
- 2 tablespoons ancho chile powder
- 1 teaspoon cayenne pepper
- ¼ cup fresh cilantro leaves chopped
Instructions
- Place potatoes in a large saucepan (cast iron works best).
- Cover the potatoes with water. Add 1 teaspoon salt.
- Bring to a boil then reduce heat to a low boil.
- Cook until potatoes are just tender, 20-25 minutes.
- Drain potatoes and reserve in a bowl.
- Add the butter to the pan and melt over medium heat.
- Add onion and cook until softened.
- Add the garlic and saute for another 30 seconds.
- Add the chile powder and cayenne, stir.
- Add the potatoes. Season with salt and pepper. Toss to coat.
- Lightly mash the potatoes down into the skillet. Cook until golden brown and the edges are a tad crispy.
- Flip over, mash again, and cook until golden brown and edges are crispy on the bottom.
- Remove from the heat and stir in the cilantro. Serve.
Nutrition
Nutritional values are approximate.
