For the potato recipe swap, I received Home Fries from Colleen's Kitchen Therapy. I haven't run across Colleen's blog before so I spent some time on it just looking through her recipes. I found an amazing Reese's Cup Chocolate Peanut Butter Cake that I know I'll have to make some day, and also some great looking Chunky Apple Cupcakes with Cream Cheese frosting that look delicious.
But since it wasn't a "choose any recipe you want" swap, I quickly read through her recipe for Home Fries as well, which sounded like a great accompany for many different types of meals. I couldn't decide if we should serve it with a Chive and Cheddar Frittata or just as a side to a protein.
slightly adapted from Colleen's Kitchen Therapy
2 tablespoons olive oil
1 medium onion, diced
4 medium russet potatoes, cut into 1/2 inch cubes
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons rosemary
1 teaspoon garlic powder
1) In a large skillet that has a lid, over medium-high heat, saute onions
and olive oil for 2-3 minutes until the onions begin to soften.
2) Add in
potatoes, salt, pepper, garlic powder, and rosemary and mix to coat potatoes in
olive oil. Cover and let potatoes cook, untouched, for 5 minutes.
3) Remove lid and mix up potato and onion mixture. Replace lid and cook,
untouched, for 5 minutes more.
4) Repeat this process until the potatoes
are crispy on the outside and soft and cooked through on the inside,
about 20-25 minutes. Serve immediately.
I added the rosemary because we served the home fries with steak and rosemary seemed like a great herb to tie the two elements together on a plate. I thought this made a great side dish to a fantastic meal. I loved the flavor of the potatoes, and the texture on them was perfect. Plus, they don't take too much time to come together, so they make for an easy side dish.