A tasty variation of the old standby, home fries. Adding ground cumin and sassy chipotle pepper to sautéed potatoes brings out a great flavor and adds a golden color to the dish. And the richly nutritious potatoes get an added boost from the proven health benefits of cumin, shown to be a good source of iron and an aid to digestion. Rinsing and draining the cut potatoes very well before cooking removes the surface starch and makes for a nice browning in the pan and be patient – the less you disturb the cooking, the richer the flavor will be.
Yield: 6 (3/4 cup) servings
Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
- ½ teaspoon olive oil
- ½ cup yellow onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ teaspoon granulated garlic
- ¼ teaspoon ground chipotle pepper
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 4 cups cooked potatoes, diced large (small red or waxy Idaho potatoes work best)
Follow the prep technique next to each ingredient.
In a skillet sauté the onions, peppers, and spices in olive oil. Fold in the cooked potatoes, adding water while sautéing to keep them hot. Enjoy!