Garlic Home Fries - Pure Garlic Potato Love

Amazing.  Awesome.  Love.  Just a few words to adequately describe today's post.  The recipe, you ask?  Yes... the recipe.  But also the original blogger.

Today I bring you the October edition of my favorite group of food bloggers, the Blogger C.L.U.E group.  A wonderful group of ladies working together on a monthly theme while investigating one of the other member's blogs to find a recipe to meet that theme - This month our theme brings "Fall Recipes".

Years ago when I started blogging I met Christiane, The Mom Chef of Taking on Magazines.  And while we've never actually met in person, she's a friend.

Canadian Geese... I love them!

I've watched years of seasons pass on the other side of the country (spider season comes and goes), I've seen her daughter grow into a young lady, I've followed her travels and enjoyed tales of family visits.  I love the Canadian Geese that float on her lake (well... the lake in her neighborhood) and wander in her front yard, I don't understand why she doesn't really like chocolate, but I enjoy hearing about the thunderstorms she loves so long as they are not over me (we don't get those in San Diego).

You see, Christiane has an amazing heart.  She's full of love, humor, and passion, and pure and simple, she's just a really wonderful person.  And she takes the mystery out of recipes.  Her blog, Taking on Magazines, tests recipes from popular magazines in a real kitchen... one with interruptions, pets under foot, a daughter needing help with one thing or another and real ingredients that don't come pre-measured or prepped.

Describing the process, bringing a verdict and telling you what she would do differently next time helps incredibly, and on more than one occasion she's made a recipe I've had earmarked and with her advice I've avoided issues that may have occurred had I simply followed the original recipe in the magazine.

Occasionally her daughter gets in on the action, and I feel like I know this little girl as I've seen her grow through her videos.  Full of humor like her mom, Dudette will tell it like it is, and she will always make you smile.


Dudette bringing her verdict on Caramel Banana Pecan Bread Casserole

And today in addition to introducing you to Christiane, I bring you a fabulous recipe - Garlic Home Fries - originally from The Food Network Magazine, April 2015.  While the recipe may have been from April, it screams fall to me.  With the Idaho potato harvest occurring as I type, potatoes bring a hearty, warm side to any meal, and on occasion (like today) become a meal on their own.

 

We have a favorite restaurant here in Carlsbad, The Naked Cafe, which serves similar potatoes.  I've tried to recreate them at home to no avail.  Liv's comments are always noncommittal, but I know that they don't live up to the restaurant version.  Frankly, I think it's my trying to "healthify" them that makes them suffer (one really does need oil/butter to crisp potatoes).

So today I followed Christiane's recipe and actually used butter and olive oil.  And garlic.  And oh my heavens!  These potatoes totally rock.

 

Crispy on the outside (I will crisp even more next time) and fluffy inside, the garlic stirred in at the last minute is positively swoon-worthy.  Liv smiled in appreciation, and while they still aren't exactly like the restaurant, they are the closest thing we've had, and we'll have them again.  The Verdict?  This recipe is a keeper.  Just like Christiane.

Now join me as we travel the world to see what other Blogger C.L.U.E members are bringing for Fall Recipes!

  

Apple Coffee Cake by Jean from Lemons and Anchovies

   

Applesauce Cranberry Bundt Cake by Aly from Cooking in Stilettos

   

Baked Squash Stuffed with Homemade Applesauce by Kathy from A Spoonful of Thyme

   

Banana Peanut Butter Chip Muffins by Confessions of a Culinary Diva

   

Braised Chicken Leg Quarters by Wendy from A Day in the Life on the Farm

   

Brussels Sprouts with Harissa, Honey and Lime by Stacy from Food Lust People Love

   

Cinnamon Sugar Donut Muffins by Lora from Cake Duchess

   

Creamy Butternut Squash Soup by Azmina from Lawyer Loves Lunch

   

Fire-Roasted Tomato Soup by Christiane from Taking on Magazines

   

Frangelico Squares by Kate from Kate's Kitchen

   

Garlic Home Fries by Kim from Liv Life

   

German Apple Pancake by Liz from That Skinny Chick Can Bake

   

Honey Sriracha Sweet Potatoes by Lauren from Sew You Think You Can Cook

   

Hot Curried Chicken Salad by Debra from Eliot's Eats

   

Pumpkin Bran Muffins by Anna from annaDishes

   

Pumpkin Bread with Pumpkin Ale by Lea Ann from Cooking on the Ranch

   

Pumpkin Palmiers by Lisa from Authentic Suburban Gourmet

   

Raspberry Cointreau Syllabub by Kate from Kate's Kitchen

   

Witchy Finger Cookies by Sue from A Palatable Pastime

Garlic Home Fries
Crispy on the outside, fluffy and tender in the middle all surrounded by garlic love.  These potatoes are totally swoon-worthy!
Food Network Magazine, April 2015 - via Taking on Magazines
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Kosher salt
2 lbs red bliss or yukon gold potatoes, cut into 1/2 inch dice
2 Tbs unsalted butter
2 Tbs good quality olive oil
1/2 onion chopped
1/2 tsp paprika
1 clove garlic (we used 2!)
1/4 cup fresh parsley, chopped (I used basil - because I forgot to get parsley at the store)
freshly ground pepper
salt to taste
chopped scallions for garnish

Bring a large pot of water to boil.  Add the potatoes and cook over medium-high heat just until tender.  About 6 minutes; drain.

Heat the butter and olive oil over medium heat in a cast iron skillet (I don't have cast iron... used stainless).  Add the potatoes and spread into a single layer. Cook undisturbed until the potatoes begin to brown on the bottom, about 5 minutes.  Add the onion and sprinkle with paprika.  Flip the potatoes and cook 5 minutes more.  

While potatoes are cooking, chop the garlic and parsley (or basil).  Mash together and finely mince, set aside.

Stir the potatoes, then cook until the potatoes are nicely browned and crisped.  Add the garlic and stir, cook about 2 minutes longer until fragrant and heated through.

Serve with chopped scallions, and salt and pepper to taste.