- 4
- 20 mins
- 50 mins
Ingredients
- 1 cup ketchup, such as Heinz
- 1/4 teaspoon ground cloves
- 4 tablespoons (1/2 stick) unsalted butter
- 5 large russet potatoes, parboiled in salted water, peeled and cut into 1-inch cubes
- 2 teaspoons za'atar
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 Fresno chiles, thinly sliced
- 1/4 cup coarsely chopped mixed herbs (a combination of cilantro, dill and parsley)
- Juice of 1 lime
Preparation
Step 1
For the clove-scented ketchup: Whisk together the ketchup and clove in a small bowl. Cover and let sit at room temperature.
For the Home Fries: Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the potatoes, za'atar, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes. Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 4 minutes. Turn in large chunks and press again to crisp. Cook until browned on the bottom, another 4 minutes. Taste and add salt as needed.
While the potatoes crisp, heat the vegetable oil in a small skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Stir in the herbs.
Spoon the chile mixture over the potatoes and drizzle with the lime juice. Serve straight from the pan, with the clove-scented ketchup on the side.