Sweet Potato Home Fries

1. 1

   Place the russet potatoes and sweet potatoes in separate saucepans and cover with cold water. Bring to a boil and cook until slightly tender on the outside, so that they just give way when pierced with a knife but are still firm on the inside, about 10 to 15 minutes.

2. 2

   Drain the potatoes and spread evenly on a baking sheet to cool. (At this point they can be combined and placed in a sealed container in the refrigerator overnight.)

3. 3

   In a small bowl combine the paprika and salt and stir until well mixed; set aside.

4. 4

   Heat 2 tablespoons of the oil in a large skillet over medium-high heat and add a third of the potato mixture, or enough to make a single layer in the pan. Let cook undisturbed until golden brown, about 5 to 8 minutes.

5. 5

   Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.

6. 6

   Add a third of the garlic, shallots, and paprika mixture and season generously with pepper. Let cook until nicely colored and crisp, about 1 to 2 minutes.

7. 7

   Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust the seasoning as necessary, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.