Country Fried Potatoes with Onions and Green Peppers
Country Fried Potatoes with Onions and Green Peppers
Chef Ricky Moore
Saltbox Seafood Joint
Durham, N.C.
Potatoes are available year round, but when there’s a slight nip in the air, their earthy flavor and heartiness seem more welcome. At Saltbox Seafood Joint in North Carolina, Chef Ricky Moore pairs thickly cut potatoes with bell peppers, onions and garlic for a satisfying side that can complement many entrees.
Ingredients
4 russet potatoes, peeled and cut into thick slices
Canola oil, for frying
2 tbsp. olive oil
1 small green bell pepper, de-stemmed, seeded and thinly sliced
1 small yellow onion, thinly sliced
2 garlic cloves, minced
1 tbsp. coriander seeds, toasted and ground
1 tbsp. fennel seeds, toasted and ground
Kosher salt and freshly ground black pepper, to taste
2 oz. fresh parsley, finely chopped
1 oz. grated lemon zest
Steps
- Bring potato slices to a boil in a large pot of salted water; cook until just tender, 8 to 10 minutes. Drain potatoes and spread on paper towels to dry.
- Heat 2 inches canola oil in 6-quart saucepan until temperature reaches 375 F. on deep-fry thermometer. (Or preheat oil in a deep fryer). Working in batches, deep-fry potatoes in a fry basket until crisp, about 7 minutes; drain in basket.
- In a separate saute pan, heat olive oil over medium heat. Saute bell pepper for 2 minutes. Add onion and garlic; saute for 2 more minutes, until onions are slightly caramelized. Set aside and keep warm.
- While still hot, place fried potatoes and onion-pepper mixture in a bowl. Combine ground coriander and fennel; sprinkle over vegetables. Season with salt and pepper to taste. Toss to combine.
- To serve, transfer to small bowls or plates and garnish with fresh parsley and lemon zest.
Photo courtesy of Idaho Potato Commission