CREAMY HOME FRIES
Leftover baked potatoes, sauteed peppers, onions and mushrooms in extra virgin olive oil combined with carrot ribbons and cilantro, then dressed with a combo of veg mayo and ketchup. Garlic and smoked paprika kick it up!
Makes 6 cups
4 T. extra virgin olive oil
1 lg. fresh sweet red pepper, cored and cut into 2 x 1/4 inch strips
1 lg fresh green pepper, cored and cut into 2 x 1/4 inch strips
1 jumbo red onion – peel, cut ends off, cut in half from end to end, then crosswise into 3/8 inch wide half rings
8 oz. pkg. white button mushrooms, sliced or cubed
4 med. leftover baked russet potatoes, peeled and cut into cubes (3/4 inch)
1 lg. carrot – cut ends off, peel, then place on counter and peel from end to end around carrot till you can’t peel anymore – about 1/4 inch wide ribbons – use a light touch so they don’t peel too thick
freshly ground black pepper
2 t. smoked paprika
1 t. garlic powder
1 c. fresh cilantro leaves
1/2 c. veg mayo
1/4 c. ketchup
In extra-large skillet, over medium heat, melt oil. Add peppers, onion and mushroom. Salt and pepper to taste, then saute till wilted.
Add potato cubes and carrot ribbons. Sprinkle with salt and pepper to taste, then smoked paprika, garlic and cilantro leaves. Stir well, then saute till potatoes are soft and hot.
Combine veg mayo and ketchup in bowl and stir till completely blended. Add to potatoes. Stir to coat, adjust for salt and pepper, reheat till hot, then serve immediately.
For a more visually appealing plate presentation pack into custard cups and invert onto plate. Garnish with a little cilantro or parsley.
Notes: This is a unique but totally enjoyable way to serve home fries – creamy.
When chilled, it can also sub as a potato salad, just add a little more veg mayo and ketchup before serving. Adjust for salt and pepper.
If desired garnish with additional cilantro sprigs or parsley.
CREAMY HOME FRIES – potato salad version