If you’ve been following my blog you’ve probably noticed by now breakfast is kind of my thang. I love a delicious breakfast meal served up any time of day. I mentioned before how I’ve posted all these main entrees for breakfast but I’ve never posted the sides I serve with them.
I’ve been making these potatoes for many years, so I’d hope I can say I’ve perfected the recipe. I’ve tried different cooking methods, different oils, played with seasonings and now here are the exact results I was looking for. Perfectly tender interior, with a gorgeously browned exterior, slightly moist, with just the right amount of flavor and seasoning. You can use plain old salt and pepper (if you want to be boring =) or you can add some pizzazz with the delicious seasoning blend listed. Below are a few things I wanted to list, that in my opinion, make the perfect breakfast potatoes:
1. Pre-bake the potatoes. If they are cooked halfway before you fry them then they don’t end up under cooked in the middle.
7. Leave the skins on when dicing. Less work (no peeling necessary), more taste and more vitamins. With that said why wouldn’t you?
2. Extra Virgin Olive Oil was my favorite oil for frying. I’ve tried butter, bacon fat and vegetable oil and EVOO is where it’s at. Not only do the potatoes taste better fried with EVOO but they are much better for you.
3. Season generously. I’m not saying over salt your potatoes, I’m saying a little flavor goes a long way. I love the flavors that garlic and onion powder add to these. Alternately if you love Potatoes O’Brian you could add diced onion, and diced green and red bell pepper.
4. Cover potatoes with a lid while frying, this helps the potatoes maintain some of the moisture as well as helping them evenly cook through.
5. Don’t over-stir. If you stir too often you won’t get the perfectly golden edges. Just think of flipping a pancake, you don’t want to flip it before it’s golden, it’s the same with breakfast potatoes, you shouldn’t “flip” them until they are golden.
6. Serve immediately. Potatoes get soggy after sitting too long after cooking. It’s a silly thing but I always get frustrated when people are late for a breakfast meal I’m serving. Breakfast meals/sides aren’t nearly as good cold or reheated. This includes breakfast potatoes.
All the above are my personal opinion. I’m not a professional chef (just wannabe =). They are tips I’ve found through personal experience through trial and error. I hope you love these potatoes and maybe even make them as often as I do (I make them at least once a week, sometimes even three).
- 5 small Russet Potatoes (total weight should be about 1.5 lbs)
- 1/4 cup Extra Virgin Olive Oil
- 1 1/2 - 2 tsp Herb Seasoning, to taste (recipe can be found here)
- Preheat oven to 400 degrees. Meanwhile rinse and scrub potatoes then pierce each potato several times with a fork. Bake potatoes in preheat oven for 35 minutes. Remove from oven, allow to cool 30 minutes then chill overnight (alternately you could dice and cook potatoes immediately, I've just found it's more convenient to bake them ahead of time when I'm already making baked potatoes for dinner or baking another dish. Also, potatoes seem to cut cleaner if they've been chilled).
- Dice chilled potatoes into 1/2" cubes. Pour extra virgin olive oil into a 10" non-stick skillet and heat over medium high heat. Once oil barely begins to smoke, carefully pour diced potatoes into hot oil. Immediately sprinkle with Herb Seasoning then toss potatoes with a heat proof spatula. Cover pan with lid and cook potatoes, stirring every few minutes as they begin to lightly brown on bottom, about 8 - 12 minutes until potatoes have reached desired tenderness. Serve immediately.
- Note: sometimes I like to sprinkle them with a few tablespoons of Parmesan cheese after frying (cheese is good over nearly everything). Also, they are delish drizzled with ketchup, yep I'm all American with my side of Ketchup =). It's like french fries without ketchup, it just shouldn't be done.