You see, I power ballad love the home fries at Rick's Diner (I've been known to make them my one and only brunch item). You may not share my enthusiasm if you prefer your home fries dry and crispy on the outside, though. The ones at Rick's are soft, moist, slightly spicy and have a hint of sweetness from the softened onions. Austin's rendition was almost identical to the original dish except for the addition of jalapeños. I really enjoyed the flavor they provided and, since they were seeded, they didn't overwhelm the potatoes. I thought they were so delicious that I ate my share and then snagged a few of Austin's while he wasn't looking.
Of course, Austin didn't measure any of the ingredients so in order to write down the recipe I had to make these again on Sunday. Home fries two mornings in a row? I won't say not to that! And after you taste these, you'll won't either.
Onion and Jalapeño Home Fries
Inspired by the home fries at Rick's Diner
Makes 2 potato fiend servings, 3 normal ones
- 1 lb 3 oz / 540 g young red (or other) potatoes, scrubbed clean and dried
- 3 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 jalapeños, seeded and julienned
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
2. While your potatoes are cooking, heat the oil over medium heat in a medium pan. Add the onions and cook them about 3 minutes or until they start to soften. Toss in the jalapeños, and cook for another 3 minutes or so. Slice the potatoes into bite-sized pieces, and add them to pan along with the spices and the salt. Give the mixture a good toss, to make sure everything is evenly coated and cook, stirring a couple times, for about 4 minutes. Serve piping hot alongside the rest of your brunch or, if you're an indulgent potato lover like me, all by themselves.