These sweet, spicy, and crunchy home fries can be made with a wide variety of potatoes (whatever you have in your pantry) for a fast & tasty weeknight meal.
Ingredients
1 pound sweet potatoes (about 2 medium)
2 Indian green chilies, or 2 serrano or green arbol peppers
1/2 medium lemon
1/2 bunch fresh cilantro
1 tablespoon unrefined coconut oil or vegetable oil
Peel and cut 1 pound sweet potatoes crosswise into 1/8-inch thick slices. Halve 2 green chilies lengthwise. Cut 1/2 medium lemon into 4 wedges. Coarsely chop 1/2 bunch fresh cilantro leaves and tender stems until you have 1/4 cup.
Heat 1 tablespoon coconut or vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add heaping 1/4 teaspoon cumin seeds and cook until fragrant and starting to pop, 30 seconds to 1 minute.
Add the sweet potatoes, toss to coat with the cumin, and cook 1 minute. Add the chilies, 2 tablespoons of the peanuts, and half the cilantro, and toss to combine. Spread the potatoes out into an even layer and sprinkle with 1 teaspoon kosher salt.
Cook, tossing the potatoes every 5 minutes, until the potatoes are cooked through and charred in spots, about 15 minutes total.
Squeeze 1 lemon wedge over the potatoes, add the remaining cilantro, and toss to combine. Serve garnished with the remaining 1 tablespoon peanuts. Garnish with the remaining 1 tablespoon peanuts. Serve warm or at room temperature with the remaining lemon wedges.
