Sunny Home Fries
This recipe was shared by Beth Mathias, Marketing Associate at our Maui office. "I’ve found that Kuleana Hawaiʻi Grown Oils are perfect for frying at medium or high heat. The sunflower oil adds a subtle, nuttiness to these potatoes making them a breakfast favorite!"
Ingredients:
- 4 large Russet Potatoes
- Italian seasoning
- Smoked paprika
- Red Chili Flakes
- Salt and pepper
- Kuleana® Hawaii Grown Sunflower Oil
Directions: Total time about 30 minutes
- Halve the potatoes and slice into 1/8 to ¼” wedges (not too thin)
- Salt the potatoes and place in a microwavable bowl with ¼” of water
- Cover and cook on high for 5 minutes (this will soften them up a bit)
- Drain and pat the potatoes dry
- Coat the bottom of the frying pan (about 1/8")with Kuleana® Hawaii Grown Sunflower Oil
- Add the potatoes and fry at medium heat (you want them to brown, but not burn)
- Add salt, pepper and Italian seasoning
- Using a spatula, toss in the pan to coat all the potatoes
- Leave uncovered, so the rest of the moisture will evaporate, giving you nice crispy bits
- Occasionally turn from the bottom so more potatoes have a chance to brown
- ½ way through cooking, sprinkle in the paprika and chili flakes, and toss to coat
- Your home fries are done when they are browned to your liking.
NOTE: My favorite frying pan is a 10 ½” cast iron skillet, which I use for this recipe. You can make this recipe with any size/type frying pan - use whatever amount of potatoes comfortably fit in the pan, just so you have enough room to flip them over from time to time.
HINT: Make extra and keep in the fridge. Heat up the leftovers in a frying pan or air fryer - no need to add more oil in either!
