Sweet potatoes make delicious home fries, and with the addition of ginger, these become something really special. Choose small to medium sweet potatoes and use them within a week: They don’t keep as long as white potatoes. Store sweet potatoes in a dark, cool place, but don’t refrigerate them.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Bring a large pot of lightly salted water to a boil over high heat.
Step 2
Cook the sweet potatoes for about 15 minutes, or until fairly soft but still holding their shape. Drain and set aside.
Step 3
Heat a 10-inch skillet over medium heat. Add the butter and let it melt. Add the sweet potatoes, onion, parsley, ginger, salt, and pepper. Stir to combine.
Step 4
Cook the potatoes for about 10 minutes, stirring the mixture around in the pan once to make sure all the ingredients are well combined. Cook for another 8 to 10 minutes over medium-low heat, not stirring, until the potatoes are nicely browned and caramelized on one side.
Step 5
Flip the potatoes with a large metal spatula, and allow them to brown and caramelize on the other side. Alternatively, once the potatoes are flipped once, slide them into a preheated 450°F oven for 10 minutes, or until they are nicely browned on both sides. Carefully slide them onto a platter and serve.
