Last week, I whipped up a quick batch of Southwestern chicken chickpea chili for dinner. The chili was delicious, as usual, but the potatoes that Michael made to go along with it were equally good. These lightly-seasoned home fries are quick to make when you microwave the potatoes first and then brown them on the stove. We just used seasoned salt, pepper, and green onions to make this simple version, but feel free to add herbs and spices to your taste.
By Jane and Michael’s Gourmet Extravaganza
- 5 medium baking potatoes, washed
- 2 Tbsp butter
- 1 clove of garlic, minced
- Seasoned salt, to taste
- Freshly ground black pepper, to taste
- 2 green onions, thinly sliced
With a fork, poke several holes in each potato. Microwave the potatoes until they are just cooked through. Let the potatoes rest for several minutes until they are cool enough to handle and then cut into cubes about 3/4-inch across.
Melt 2 Tbsp butter over medium heat in a large nonstick skillet. Add the potatoes and minced garlic and toss to coat with the butter. Season with salt and pepper to taste. Arrange the potatoes in a single layer in the skillet and cook for 3-4 minutes, or until lightly browned on the bottom. Do not stir — otherwise the potatoes won’t get nicely browned. Add the green onions, then flip the potatoes over and cook for another 3-4 minutes. Adjust seasonings if necessary and serve warm.