I first came across a recipe for potatoes fried with Fuyu persimmons a long time ago, and it’s been a fall favorite ever since. The catch is that you have to wait for persimmon season, which makes it feel like a little seasonal treat. This version stretches the same olive oil and butter over more potatoes, so each serving comes out lighter than the recipe I started from, but you won’t miss the flavor. Golden, crisp-edged potatoes and mellow, honeyed persimmons work for breakfast, lunch, or dinner. We usually serve it with chicken or steak, but it’s just as good next to eggs or salmon.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 2½ lb potatoes (about 3 large), cut into 1-inch cubes
- ¼ cup dry white wine
- 3 tablespoons water/broth
- 3 Fuyu persimmons, peeled and cut into 1-inch cubes
- ¾-1 tsp kosher salt, added at the end
- Black pepper, to taste
Preparation
- Heat oil and butter in a pan over medium-high heat. Add onions. Cook until softened, about 3 minutes, add garlic, cook for 30 seconds.
- Brown potatoes for about 5 minutes. Add the wine and water and cover reducing the heat to low. After 10 minutes, add the persimmons. Continue simmering for 10 to 20 minutes until the potatoes are soft.
- Uncover for 3 to 5 minutes and turn up to medium high to evaporate the liquid and re-crisp the potatoes.
- Stir in the salt and pepper to taste.
Notes
- Lighter option: use 1 tbsp each of olive oil and butter and add a splash of broth if the pan looks dry.
- Pan size: this is a lot of potato. If your skillet is crowded, brown the potatoes in two batches before the covered cook.
- Calories (estimate): about 220-240 per cup as written, or about 190-205 per cup with the lighter option.
