This recipe just pretty much fell from the sky. Last week, I was trying to come up with a quick dinner since I had a lot of evening activities going on. We had a lot of russet and sweet potatoes that needed to be used along with a superfluous onion and bell pepper. Thus, home fries were created!
Vague measurements were used as you can easily double or triple these recipes for a crowd! My tendency is to liberally sprinkle amount of each seasoning and adjust according to taste.
Overall, this is a great Superbowl snack or accompaniment to a steak dinner! Shay had his home fries with grilled jalapeno chicken sausage and grilled zucchini. I ate my fries with grilled zucchini.
Home Fries (Shay’s Way)
- 2 russet potatoes
- Onion (I used half for his way and half for mine)
- Bell pepper (I used half for his way and half for mine)
- Extra virgin olive oil
- Tony Chachere’s Bold Creole Seasoning
- Garlic Powder
- Cayenne pepper
- Sharp cheddar cheese
- Bacon bits
- Jalapeños (optional)
Spray a 9×13 pan and line with foil, if desired. Clean your veggies and cut into bite sized pieces. Scrub your taters and dice into wedges. Drizzle olive oil and seasonings until coated well. Bake at 425 for at least 30 minutes and flip halfway. I then upped the temperature to 475 (with the potatoes still in the oven) for about 10 minutes or until they were a nice golden brown with a little bit of char here and then. I removed the fries from the oven and used a spatula to move them all towards the center of the pan. Quickly, I grated a bunch of cheddar cheese and tossed on some bacon bits. I turned the oven off and stuck the pan back in. It only took a few minutes for the cheese to melt. Serve with sour cream or Ranch dressing.
Home Fries (Shan’s Plan)
- 1 big or 2 medium sweet potatoes
- Extra virgin olive oil (or you can just use PAM olive oil spray like me)
- Garlic powder
- Pepper salt
- Bell pepper
Liberally spray a 9×13 pan with cooking spray. Clean your veggies and cut into bite sized pieces. Scrub your taters and dice into wedges. Drizzle olive oil and seasonings until coated well. Instead of olive oil, I sprayed a bunch of cooking spray onto the wedges and veggies. Bake at 425 for at least 30 minutes and flip halfway. Similarly as stated above, I increased the temperature to 475 (with the potatoes still in the oven) for about 10 minutes or until they started to slightly crisp. Yumm!!! Serve with your dressing or condiment of choice. I used organic ketchup!
You’ll see in the picture that I stole a few potato wedges from Shay. I didn’t use the Creole seasoning as it is not gluten free but used the seasonings from the sweet potato fries. I bet TC’s seasoning would taste marvelous with the sweet potatoes though!
I really enjoyed making these fries. I took the leftovers to work the next day and it was quite filling!
Saved me from going to Sonic,