HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
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Good Old Home Fries
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GOOD OLD HOME FRIES
3 lbs. Yukon baby gold potatoes
3 T. plus ½ t. kosher salt, divided
2 ½ c. vegetable or canola oil
2 T. butter
½ c. chopped onion
2 T. minced garlic
Creole seasoning
¼ c. sliced green onions
- In medium stockpot, bring potatoes and 1 T. salt and enough cold water to cover and boil over medium-high heat. Cook until just tender, 5-6 minutes.
- Drain potatoes and let cool about 20 minutes. Quarter potatoes.
- In large skillet, heat oil.
- Add potatoes, and cook stirring occasionally until crispy and golden brown, about 15 minutes.
- Remove potatoes using slotted spoon and drain on paper towel.
- Discard oil. In same skillet, melt butter. Add onion and garlic. Cook, stirring occasionally until onion is softened and caramelized, 5-7 minutes.
- Return potatoes to skillet.
- Season with Creole seasoning to taste. Garnish with green onions. Serve immediately.