Recipe of the Week
Baked Home Fries
February 2, 2012

This is the way I always make our home fries. I came up with it out of desperation for burner space while preparing a large brunch. This healthy version is now a favorite in our home.

*2 Tablespoon EVOO
* ½ cup red bell pepper chopped small
*Kosher salt to taste
*3 Tablespoons canola oil
*1 ½ teaspoon paprika
*1 ¼ teaspoon chili powder
* ¼ teaspoon cayenne pepper
* ¾ teaspoon kosher salt
* ¼ teaspoon cracked black pepper
*3 large baking potatoes
*Cooking spray

Heat the EVOO in a small pan. Add the red bell pepper and sauté until they are just beginning to soften. Season with salt to taste.

Drain the peppers on paper towels and set aside until ready to use.

Combine the canola oil, paprika, chili powder, cayenne pepper, salt, and black pepper in a mixing bowl. Whisk to thoroughly incorporate.

Peel and cut the potatoes into small bite sized pieces. Make sure they are all the same size so that they finish cooking at the same time.

Toss the potatoes in the seasoned oil mixture making sure they are totally covered.

Line a baking sheet with tin foil and spray it generously with cooking spray.

Arrange the potatoes in a single layer. Try to make sure they don't touch each other, if possible.

Bake in a preheated 400 degree oven for 15 minutes.

Remove the tray from the oven and carefully turn the potatoes so they can brown on the other side.

Continue cooking for 15-20 minutes until evenly browned all over.

Remove them from the oven and sprinkle the red bell peppers evenly over the baking sheet.

Use a spatula to toss the potatoes and peppers.

The home fries can be served immediately or set aside for later use. If you want to serve them later, let them cool completely to room temperature. Seal them in an airtight container. Reheat when you are ready to serve.