Potatoes never ’cease’ to amaze me. You can mash, smash, fry, boil, steam, roast, and probably like 15 other cooking terms that are escaping me at the moment, and they never fail to bring a little comfort to your plate. Why not get the day going by mastering the art of perfect home fries. A combo of boiling and pan frying achieves a beautifully crispy-on-the-outside and fluffy-on-the-inside result, only to then be amped up with caramelized onions and a ton of hot sauce. Of course, you can bump up the hot sauce in this recipe if you can take the heat! You can even crack a few eggs in the pan and call it a day. Truly I’m just happy you’re eating potatoes, too.
- Kosher salt, to taste
- 1 pound red potatoes, cut into 3/4 inch pieces
- 1/ 4 cup La Tourangelle Sunflower Oil, divided
- 1 clove garlic, thinly sliced
- 1/ 2 medium red onion, thinly sliced
- 3 tablespoons hot sauce
Bring a large pot of salted water to a boil. Add the potatoes, then boil until tender, about 10 minutes. Drain potatoes well, then return to the hot pot, off the heat, to let any excess moisture evaporate.
In a large cast iron pan, heat 2 tablespoons of the oil over medium-high heat. Add the potatoes and cook, stirring as needed, until golden brown, 5-6 minutes. Transfer to a bowl with a slotted spoon.
Add the remaining 2 tablespoons oil to the pan. Add the garlic and onion, and cook until caramelized and softened, 5-6 minutes. Return the potatoes to the pan and add the hot sauce, tossing to coat. Adjust seasoning with salt, then serve.