Here are our REAL Home Fries as seen on Episode 2 of Transition Kitchen, served with No Eggs Benedict Arnold and Vegan Hollandaise.
1 pound (about 8 small sized potatoes) organic Yukon Gold, Red New Potatoes, Yams or Sweet Potatoes.
1 large organic yellow onion
1 Tablespoon dried Herbes de Provence
1 Tablespoon olive oil, plus one teaspoon for greasing the sheet pan, (optional)
1 teaspoon dried red pepper flakes
1 teaspoon salt (optional)
1/2 teaspoon freshly ground pepper
1 teaspoon minced garlic
Preheat oven to 400oF.
Prepare a sheet pan by greasing it with one teaspoon of olive oil or line the pan with parchment paper.
In a small bowl mix the Herbes de Provence, red pepper flakes, salt (optional) and pepper with the garlic and 1 Tablespoon olive oil, if using, and set aside.
Scrub the potatoes (leave the skin on if organic) and dice (3/4″-1″). NOTE: If you’re not using organic potatoes you should peel them.
Peel and dice the onion, 3/4″-1″ in size.
In a large stainless steel bowl mix the potatoes, onion, and herb mixture.
Spread evenly on sheet pan.
Bake in 400oF oven on bottom rack for 20 minutes. Remove pan and stir potatoes and spread evenly. Return to oven and bake another 20 minutes or until they are crispy and golden brown.