actually, it’s medley, but this dish tastes so good, it’s like music to your mouth. i’ve had some inquiries about the other items pictured in the photo from my earlier post for spicy toasted sesame kale salad and wanted to get this out to you as the two truly are the perfect “duet.”
you can also pair these potatoes with eggs for breakfast, or as the filling for a veggie burrito (recipe coming soon). we had leftovers of this incredible dish last night, and chris’ comment was “i could eat these potatoes every day.” based off that rave review, you should drop what you are doing and immediately make these sassy, spicy potatoes! buon appetito!
sweet potato medley
½ medium sweet potato
½ medium yam
1 medium red potato
⅛ yellow onion
2 - 3 tsp olive oil or ghee (butter could be substituted)
sea salt & ground black pepper
thinly slice potatoes and onion (a mandolin works best). place in a mixing bowl and add 1 tsp of olive oil, sea salt, pepper, and cayenne to taste and spice preference. mix well, using your hands is best. in a medium skillet, warm 1 tsp olive oil over medium-low heat. begin carefully layering potatoes into bottom of pan. if you want to get fancy, you can arrange them by alternating the types of potatoes. place onions over layer and then add another layer of potatoes and onions. drizzle with olive oil. cover skillet and cook for 5-6 minutes. with a spatula check the bottom of the potatoes, they should have browned nicely and will be ready to flip. carefully loosen potatoes and flip onto the lid, then slide back into the pan to continue cooking and browning the other side. cook covered for 5-6 more minutes. remove from heat and serve. i like to cut into slices like a pizza pie. you’ll likely have additional potatoes left, repeat cooking instructions if necessary.