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Want to prepare something unique to serve your family at dinner? Well,my family loves Italian food. So,I am always searching for new meal ideas that will make them feel like they are eating at an Italian restaurant.

But, there are times when I can’t seem to come up with with any new ideas!

So, if  you have this problem and are searching for a Italian meal idea for dinner, you’ll love this video by Bobby Flay super chef.

First of all, I’m sure you and your loved ones get tired of the same old recipes night after night!

Now, problem solved!. After watching this video, you & your family will thank Bobby for his generosity in sharing one of his favorite recipes of Italian home fries.

By the way, I included the video transcript in case you would rather read than watch. Go below to see it…

Learn How to Make Italian Home Fries With Bobby Flay – Watch The Video and Create Crispy, Savory Italian Home Fries Packed with Delicious Sausage

Your transcript: Today we’re gonna make a Italian style, maybe sort of a Tuscan style.

We’re gonna use some sausage peppers,rosemary, parsley, and some fresh herbs that comes in later.

Okay, so first, take some hot sausage and some sweet sausage. Basically the way you can tell the difference is the hot is redder and the sweet is paler.

The hot usually has some kind of hot red pepper to make it spicy.

Onions & Garlic Are A Must!

We’re gonna also need some onions and some garlic. Tuscan home fries have got to start with onions and garlic, right?

Crush the garlic very well, because we don’t want big pieces of garlic running through our home fries.

Then we’re gonna take our sausage out of the casing I’m gonna take a little bit of butter, then our onions and garlic .

I’m gonna take some sweet red and yellow peppers, dice these up as well. Since, these are raw,we want to cook them a little bit.

Then, take the sausage and sautee with the onions, garlic, and peppers. This is where a lot of the flavors gonna come in

What Kind of Potato Will You Choose?

Use any kind of potatoes you want, but what I suggest is that you cook them first.

You can either boil them in water, which is what we did here, or you can roast them or bake them in the oven.

And, then what I like to do is just kind of dice them like this because I want to get as much surface area of the potato exposed to the griddle so we get a nice sort of crusty texture.So, let’s get our potatoes on here.

Don’t Forget The Herbs & Spices!

I’m gonna season this with some salt and pepper and then some paprika as well.

All the best Greek diners in my neighborhood in New York add a little paprika to it to give it a really nice color.

Of course, they add some flat-leaf Italian parsley, but I’m gonna use a little bit of rosemary as well.

You know rosemary always has a very strong flavor. Then add the fresh herbs at the very end.

But, the one exception might be rosemary just because it’s not a bad idea to kind of let the rosemary cook and get a little softer and kind of mellow and flavor just a little bit.

So, I’m gonna put a little bit of the rosemary in right now and we’ll save the other parsley for the very end okay.

Nothing Beats a Good Crust!

So, if you notice I haven’t really touched this yet because I really want the potatoes and the onions and the sausage to get a really nice crust on the outside.

And, if I keep moving it around that’s not gonna happen. You can see some of the potatoes are starting to get a really good crust on the outside and smells amazing.

Now, see how nice and crusty it’s getting on the underside. So now we try to flip the potatoes that have not been flipped on this side.

And, we do the same thing on the other side. If the potatoes start to break up a little bit that’s good. I don’t want al dente home fries. So, we’re gonna put some parsley on top.  I’m just gonna fold this in and then we’re done.

You see the parsley at the very end just adds a really nice hint of freshness. Maybe just a little sort of splattering of extra-virgin olive oil keep it in the Tuscan style and then a couple of parsley leaves on top.

Ingredients:

  • 3 tablespoons butter
  • 3 cloves garlic, smashed into a paste with the back of a chef’s knife
  • 1 small Spanish onion, halved and thinly sliced
  • 1 small red bell pepper, diced
  • 1 small yellow pepper, diced
  • 1 1/2 pounds small new potatoes, par-cooked and diced
  • 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons olive oil

Directions:

  • Heat the butter on a cast-iron griddle or in large saute pan over medium-high.
  • Add the garlic and onions and cook until softened, 2 to 3 minutes.
  • Add the peppers and cook another 2 minutes.
  • Add the potatoes, sausage, paprika and sprinkle with salt and pepper.
  • Cook, stirring, about 2 minutes.
  • Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together.
  • Turn the mixture occasionally to distribute the crispy bits.
  • Toss the mixture with the parsley and transfer to a serving platter.
  • Drizzle with olive oil and serve hot or at room temperature.

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Did You Enjoy This Eggs Benedict Recipe? Then You’re Going to Love Ron Douglas…

eggs benedict with crispy parma ham

So, if you notice I haven’t really touched this yet because I really want the potatoes and the onions and the sausage to get a really nice crust on the outside.

 

Ron Douglas has made visiting restaurants his life’s work.

So, you can now get his secret restaurant style recipes all in one amazing book.

So, if you want to learn his unique cooking tips and recipes to help you become an expert chef in your own kitchen — get the book at a discount here (limited time).

Thanks – Jean

 

 

 

 

 

 

 

As found on Youtube

Filed under: Bobby FlayCooking Tips