Breakfast Potatoes
Crispy and tender breakfast potatoes seasoned with aromatic herbs and spices, perfect as a side dish for any morning meal.
Ingredients
Potato Preparation
- 3-4 medium-sized medium-sized potatoes (Yukon gold or red) Great choices for crispiness
Seasoning and Cooking
- 2 tbsp olive oil
- 1 tsp thyme (fresh or dried)
- 1 tsp rosemary (fresh or dried)
- 1 clove garlic (optional) Smashed
- pinch cayenne pepper Adjust to taste
- ¼ tsp smoked paprika
- 2 tbsp butter
- ½ tsp onion powder
- ½ tsp garlic powder
- to taste salt and pepper
Instructions
Preparation
- Start by peeling and quartering the potatoes. Place the quarters on a microwave-safe plate, covering them with a microwave lid. Microwave on high for 3.5 to 4.5 minutes, until the potatoes are tender but not fully cooked—there should be some resistance when a knife is inserted.
- Allow the potatoes to cool to room temperature. If you're prepping in advance, feel free to refrigerate them overnight. Before cooking, dice the cooled potatoes into ½-inch pieces.
Cooking
- In a 12-inch skillet, heat the butter and olive oil over medium-high heat. Add the rosemary, thyme, and smashed garlic clove; let them sizzle for about 30 seconds to release their flavors.
- Remove the herbs and garlic, then add the diced potatoes to the skillet. Season with salt, pepper, cayenne, garlic powder, onion powder, and smoked paprika. Toss everything to coat the potatoes evenly.
- Cook the potatoes for 8-10 minutes, flipping every 2-3 minutes, until they are golden and crispy. Adjust the seasoning to taste and serve hot.
Notes
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a dash of olive oil for best results. Feel free to experiment with spices and add ingredients like bell peppers for variation.