- Prep. Time: 5 min.
- Cook Time: 7 min.
- Yield: 2–4 servings
Finally, I found a way to make a delicious dish with leftover Yukon Gold potatoes. This recipe can be made with any boiled potato, but the buttery Yukon Golds impart a special creaminess.
The secrets to getting a nice crisp outside and a soft inside of the potato cubes are to sauté the potatoes over high heat for a short amount of time and utilize dried seasonings.
Grape seed oil has a high smoking point and is rich in Omega 6s and vitamin E, so it is both great for frying and nutritious. The oil must be hot in the pan before the potatoes are added.
For the dash of hot pepper sauce, I find most of the American brands to be boring. They are merely peppers in distilled vinegar and maybe a tad of seasoning.
I prefer those made in the Caribbean Islands for their complexity of flavors. Sakaja Ghost Pepper Sauce from Providenciales, Turks and Caicos Islands, for example, is not only hot because of the Scotch bonnet and jalokia peppers, but sweetness and tang from the guava and other fruit elevate the recipe.
Ingredients
- 4 medium-sized Yukon Gold potatoes, boiled
- 2 teaspoons of grape seed oil
- 1 tablespoon fine Hungarian paprika
- 2 teaspoons of Greek oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- sea salt and black pepper
- dash of hot pepper sauce
Instructions
- Cube the potatoes, skin on, into 1 inch cubes and fry them in a sauté with hot oil over high heat. After about 4 minutes, add the seasoning herbs and spices.
- Stir to coat each potato cube, and cook for about 3 more minutes until crisp. Adjust salt and pepper to taste.
- Serve immediately with your favorite egg dish and breakfast meats. These potatoes are exceptional with lobster egg benedict, or any egg benedict.
