Yukon Gold and Sweet Potato Home Fries
A delicious and comforting blend of crispy Yukon Gold potatoes and sweet potatoes, perfect for breakfast, brunch, or dinner.
Ingredients
For the Home Fries
- 2 tablespoons olive oil, divided For frying and flavor infusion
- 1 onion, chopped Adds sweetness and depth
- 1 red bell pepper, chopped Perfect for a burst of color and flavor
- 5 lbs Yukon Gold potatoes, cut into 1-inch cubes The creamy base of our fry goodness
- 1 large sweet potato, cut into 1-inch cubes For a touch of natural sweetness
- 1 teaspoon thyme (dried or fresh) A fragrant herb that enhances the dish
- 1 teaspoon garlic powder To bring out deep savory flavors
- 1/2 teaspoon chipotle powder (or to taste) A smoky kick to elevate the flavor
- a dash allspice or nutmeg (optional) A surprise warmth that’s lovely in the background
- to taste mineral salt and cracked pepper Essential for seasoning
Instructions
Preparation
- In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, toss in the chopped onions and red bell peppers. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
- Stir in the Yukon Gold and sweet potatoes, followed by the thyme, garlic powder, chipotle powder, and the remaining 1 tablespoon of olive oil. Ensure everything is well combined.
- Lower the heat to medium-low and let the mixture cook uncovered for about 25 to 30 minutes, stirring occasionally. You’re looking for a golden-brown color and crisp edges. Don’t forget to scrape the bottom of the skillet to release those delightful browned bits.
- Toward the end, season generously with salt and cracked pepper. Serve immediately to enjoy them at their crispy best.
Notes
Use fresh, high-quality vegetables whenever possible; organic options can amplify flavor. Keep your potatoes at room temperature before cooking to help them crisp up beautifully. Leftovers can be stored in an airtight container in the fridge for about 3-4 days.