Spicy Home Fries

"Cooking the potatoes twice gives them the perfect soft interior and crunchy exterior," says Bobby.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
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3 large Idaho potatoes, chopped

Kosher salt

1/3 cup canola oil

2 tablespoons unsalted butter

1 small Spanish onion, finely diced

1 jalapeno pepper, finely diced (seeds and all)

2 cloves garlic, finely chopped

2 tablespoons ancho chile powder

Freshly ground pepper 

1/4 cup chopped fresh cilantro

Grated zest of 1 lime


  1. Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.
  2. Heat the canola oil and butter in a large skillet over medium heat. Add the onion and jalapeno and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder. 
  3. Add the potatoes to the skillet, season with salt and pepper and toss, slightly smashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes and gently smash again into an even layer; cook until the bottom is golden brown, about 5 more minutes. Stir in the cilantro and lime zest.
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