Yield: 6 servings.
4 tablespoons olive oil
1 yellow onion, halved and sliced
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon seasoned salt
½ teaspoon freshly ground black pepper
4 medium russet potatoes, peeled and cut into 1-inch cubes
Preheat oven to 425°. Line a large baking sheet with parchment paper and grease with cooking spray.
Coat the bottom of a heavy-duty sauté pan with 2 tablespoons of olive oil on medium-high heat. Add sliced onion. Cook over low heat for 30 minutes, stirring frequently.
In a large mixing bowl, stir together paprika, garlic powder, salt, and pepper. Add potatoes to the seasoning mixture, tossing until evenly coated. Pour the remaining 2 tablespoons of olive oil over the potatoes and toss to coat.
Spread the potatoes on the prepared baking sheet in a single layer and bake until golden brown, about 25 to 30 minutes. In a large bowl, combine home fries with onions and serve.
Yield: 1 cup.
1 cup ketchup
1 teaspoon apple cider vinegar
½ teaspoon chili powder
1 teaspoon sugar
1 teaspoon Sriracha or hot sauce
1 teaspoon soy sauce
In a small mixing bowl, combine all ingredients. Refrigerate until ready to serve.
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
