Herbed Home Fries
MMM - a weekend morning favorite! You can save time by boiling the potatoes a day or two ahead.
Ingredients
| Baking potato | 2 Pound | |
| Butter | 2 Tablespoon | |
| Onion | 1 , diced | |
| Chopped fresh rosemary | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| Sweet paprika | 3/4 Teaspoon | |
| Whipping cream | 1/4 Cup (4 tbs) (35%) |
Directions
GETTING READY
1. In a pot of boiling salted water, cover and cook potatoes until fork tender. Drain and let cool to room temperature. Cover and refrigerate for 4 hours or up to 2 days.
MAKING
2. Cut potatoes into ½- inch cubes.
3. Place a large heavy pan over medium flame and melt butter in it.
4. Add diced onion, stirring occasionally and cook until softened.
5. Stir in potato cubes, rosemary, paprika, salt, and pepper. Fry, without stirring until lightly browned on bottom.
6. Turn the potatoes and then drizzle cream on top. Continue to cook until lightly browned on bottom. Stir again and then cook until most of the cream is absorbed and potatoes are crispy and browned.
SERVING
7. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 205Calories from Fat 69
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 260 mg10.83%
Total Carbohydrates 31 g10.3%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
