SPICY SKILLET POTATOES

Ingredients 

• 2 lbs. red potatoes

• 4 TBS. olive oil

• 1 TBS of garlic powder

• 1 ½ tsp of red chili powder or cayenne

• 1 tsp of ground turmeric

• 1 ½ tsp of salt

• 1 tsp of red pepper flakes for an extra kick (optional) 

• 2 ½ TBS of lemon juice ​

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Method: 

Start by prepping the potatoes. It is best to use either Red potatoes or the Yukon gold variety, something that will hold up well to heat without breaking down too quickly. After peeling them, I slice them and then stack the slices and cut down to make long sticks. Then I cut across to make half inch cubes. If you are prepping the potatoes to cook them later, cover them in water until ready to use.

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Next, heat 3 TBS of olive oil on medium high heat in a large, non-stick pan. It’s best to use a large pan with enough surface area for the potatoes to fry nicely. Once the oil shimmers, add the drained potatoes and fry them just on their own for a good 6-7 minutes, turning them often so the oil coats all the potatoes. Then reduce the heat to medium low and add all of the dry spices. Mix the spices into the potatoes and then cover for about 10 minutes. Turn the potatoes every 3 minutes being careful not to smash the potatoes as they cook. As they cook, they should start to crisp up. Then, uncover the pan and turn up the heat to medium high to crisp them up a bit more. Gently turn every so often to ensure they do not burn. 

Once crispy and cooked through, add the lemon juice and another TBS of olive oil to the pan and cook for another minute before removing the pan from the heat.

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These breakfast potatoes are often requested by family and friends and it’s no wonder why---these are spicy yes—but also very interesting texture wise---they are both crispy and soft and work really well with any kind of eggs and other breakfast items.

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Enjoy!!