Crispy Sweet Potato Home Fries
Diced sweet potato seared in a cast iron skillet with onion and poblano, steamed briefly under a lid so the centers stay tender and the faces go deep brown.
Servings 4 servings
Ingredients
For the Home Fries
- 2 pounds sweet potatoes diced into ¾ inch cubes
- 1 medium yellow onion diced
- 1 poblano pepper seeded and diced
- 3 tablespoons avocado oil or another neutral oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
Prep
- Cut the sweet potatoes into even ¾ inch cubes. Slice into planks, stack, cut into batons, then cut across.
- Spread the cubes on a towel and pat them dry so they sear instead of steam.
Cook in the Skillet
- Heat a 12 inch cast iron skillet over medium-high heat for 3 full minutes, then add the oil and let it shimmer.
- Add the cubes in a single layer, working in two batches if they do not fit. Leave them undisturbed for 4 minutes.
- Cover the pan, drop the heat to medium, and cook 5 minutes so the steam cooks the centers through.
- Uncover, raise the heat back to medium-high, and cook another 8 to 10 minutes, turning every couple of minutes, until the faces are deep brown.
- Add the diced onion and poblano for the last 6 minutes, turning so they soften and pick up color.
- Add the smoked paprika, garlic powder, oregano, salt and pepper in the final minute, toss to coat, and take the pan off the heat.
- Scatter the chopped parsley over the top and serve hot.
Notes
- Dice size matters: ¾ inch cubes give you a seared face and a tender center. Smaller cubes dry out, larger ones stay raw inside.
- Lid on, lid off: the covered stretch cooks the middles, the uncovered stretch builds the crust. Skipping either one is why home fries fail.
- Oven version: preheat a rimmed sheet pan at 425 degrees F and roast 30 to 35 minutes, tossing once, adding the onion and pepper for the last 12 minutes.
- Air fryer version: 380 degrees F for 18 to 20 minutes in two batches, shaking twice.
- Prep ahead: dice a day early and hold the cubes in cold water in the fridge, then drain and dry them thoroughly.