These bright yellow, fiery-hot home fries are the Christian Louboutin heels of breakfast food: colorful, rich, and delicious to look at as well as to eat. The jalapeño, cayenne, and curry combine to create a fantastic heat. And while they do make a great A.M. side dish alongside eggs, they’re sophisticated enough to serve with steak or chicken in the P.M. too.
Serves 2 as an entrée or 4 as a side dish
INGREDIENTS
- 1 pound Yukon Gold or russet potatoes, scrubbed and cut into ½-inch cubes
- Salt
- 4 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 2 small red or yellow onions, chopped
- 1 small or ¼ large jalapeño pepper, seeded and minced (about 1 teaspoon)
- Freshly ground black pepper
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- ½ teaspoon curry powder
- 2 tablespoons minced flat-leaf parsley (optional)
INSTRUCTIONS
- In a large saucepan, cover the potatoes with cold water and add a large pinch of salt. Bring to a boil and let cook for 1 minute. Drain.
- In a large skillet, heat 1 tablespoon olive oil over moderate heat. Add the garlic and onions and cook until pale golden, stirring a few times, about 4 minutes.
- Add the potatoes and jalapeño to the skillet along with another tablespoon of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Turn up the heat to moderately high. As many of the potatoes as possible should be touching the bottom of the pan. Cook for 4 minutes without stirring.
- Add the turmeric, cayenne, and curry powder to the skillet, and stir until the potatoes are well coated with the spices and turn bright yellow. Drizzle 1 tablespoon olive oil over the potatoes and let cook, without stirring, another 4 minutes.
- By now, a crust should be starting to form on the edges of the potatoes. Stir to expose more potatoes to the bottom of the skillet so they continue to form a crust, and cook for about 5 minutes longer.
- Remove from the heat, stir in the remaining tablespoon of olive oil, and season with salt and black pepper to taste. Sprinkle the parsley on top (if using).
