1 pound organic potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1 medium onion, finely diced (about 1 cup)
2 1/2 tablespoon of Canapure Canola Oil
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
Place diced potatoes and salt in
a saucepan, cover with 1/2 inch water, and place over high heat. When
the water begins to boil, about 6-8 minutes, check the potatoes to see
if they’re tender enough to pierce with a fork. If yes, drain them
thoroughly in a colander.
Meanwhile, while the potatoes are cooking, heat a large skillet over medium-high heat, about 3 minutes. Add Canapure Canola Oil.
Toss the onion in the pan and sauté, stirring frequently with a wooden
spoon. Cook until nicely browned, about 8-10 minutes. Transfer the onion
to a small bowl and return the pan to the heat.
Add 2 tablespoons Canapure Canola Oil
to the skillet and allow the pan to get hot, about 2 minutes. Add the
potato cubes, shaking the skillet to make an even, single layer. Cook
the spuds without stirring until the cubes are golden brown on the
bottom, about 5 minutes, then carefully flip them with a large spatula
and make another single layer. Repeat this process until the cubes are
browned on most sides, about 15 minutes.
When the potatoes are looking
good, add the onions, paprika, chili powder, salt, and pepper to the
pan. Stir to blend and heat through. Remove the home fries from the
heat, stir in the parsley, and serve immediately.