Home Fries with Peppers and Onions
By Joe
Source: Serious Eats — J. Kenji López-Alt, Crispy Home Fries With Red Onions and Roasted Poblano Pepper.
A crispy home fries with red onions and roasted poblano pepper recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Put Poblano pepper directly over this flame of a gas burner, turning using tongs till well charred on all surfaces if using. Alternatively, put on a foil-lined rimmed baking tray directly under a heated broiler and broil, turning now and then, till charred on all sides, around 8 minutes. Cover charred pepper in foil to trap steam, plus keep to one side. With care take out skin off pepper (it should slip right off) when cool enough to handle.
- 2
Finish. Take out and discard stems and seeds. Cut in strips. Put potatoes in a pot plus cover using 2 quarts (2L) of cold water while that is happening. Tip in 2 tablespoons (30g) kosher salt plus vinegar.
- 3
Cool (2). Bring to the boil over a high flame and boil till potatoes are tender, around 5 minutes after they reach a boil. Tip off the liquid. As soon as potatoes are cool enough in order to handle, split in quarters plus toss using 1 tablespoon (15ml) vegetable oil in one bowl. In order to Finish: Heat 2 tablespoons (30ml) vegetable oil in one big nonstick or cast iron skillet over a medium-high flame till shimmering.
- 4
Cook. Add potatoes and cook, tossing, till crisp and golden brown on all sides, around 6 minutes. Return to bowl. Add leftover tablespoon (15ml) oil to skillet and tip in red onion. Heat, tossing now and then, till softened and gently browned, around 6 minutes.
- 5
Mix. Add thyme and cook, mixing, till fragrant, around 30 seconds. Return potatoes to skillet plus tip in roasted pepper strips, if using. Toss to mix and taste and add salt if it needs it with plenty of salt and pepper. Tip in cilantro or parsley and toss to mix.
- 6
Finish (2). Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.03 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 3.4 g |
| Carbohydrate | 28.6 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 15.1 g |
| of which saturates | 2.4 g |
| Fibre | 2.3 g |
| Salt | 0.02 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
