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Whenever I’m entertaining and oven roasted potatoes are on the menu, I always try to make a little extra. I love repurposing potatoes for home fries. It’s a real time saver in the morning. I originally tossed the diced potatoes in olive oil, salt, pepper and dried parsley and roasted in the oven until soft and crispy.

1 Tablespoon Safflower Oil
2 Cups Diced Potatoes (leftover)
1/2 Cup Onions, Small Dice
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Smoked Paprika
Pinch of Cayenne Pepper, optional
Salt and Pepper, pinch of each
Parsley

In a 12” skillet, add the oil and onion over med/low heat and sweat the onions for about 3-5 minutes. Add the potatoes, turn up the heat to med/high and cook through for about 5 minutes. Add the garlic powder, paprika, cayenne, salt and pepper. Lower the heat to med/low and cook for another 5 minutes. Serve in a bowl and garnish with parsley. Serves 2-3.

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