paprika-spiced home fries
For all Canadians, there's a sense of fear and anxiety associated with fall. Yes, it's beautiful and lovely with the leaves and whatnot, but it also signifies the end of what's normally a very short summer and the doomed coming of what will be (or at least feel like) 6-8 months of dark and cold, cold, cold. This fall has so far been particularly distressing as in Toronto we didn't really have a summer at all; warm days were few and far between, and what we've seen so far of fall is cold, dark and wet. And of course there's the feeling of foggy inertia that comes with each windy blow of a spray of cold rain in your face; the inevitable feeling of needing to cocoon - and fast - as the cold comes in.
I'm trying to focus on the positives: fall fashion, fall foods. The fall marks the arrival of chunky gray cardigans, wellingtons, root vegetables and soups... It means baked goods and warm drinks and woolen tights... Now, those are things to look forward to!
Today I made some paprika-spiced home fries with the sweet paprika - straight from hungary - Dav's sister brought us when visiting a couple of weeks back.
1 small yellow onion, chopped
3 cloves garlic, chopped
2 large potatoes, chopped
1/2-1tbsp sweet hungarian paprika
1tbsp italian herb mix (blend of rosemary, basil, oregano)
1tsp sea salt
in a large pan, saute the onion and garlic in some oil until transparent.
in a large bowl, toss the chopped potatoes with the spices and enough canola oil to coat the potatoes. Add the potato mix to the pan and cover. Cook until soft on the inside and crispy on the outside.
alternatively, toss raw onion and garlic and potatoes with rest of ingredients until coated, and cook in the oven at 425F until cooked on the inside and crispy on the outside.