Name: Easy Breakfast Potatoes
Ingredients: Potatoes: 3 pounds, Yukon Gold or Russet potatoes are ideal. Yukon Golds offer a creamy interior and crisp up beautifully, while Russets provide a fluffy inside and robust potato flavor. You can also use red potatoes for a slightly different texture and flavor profile, though they tend to be waxier.; Olive Oil (or Cooking Oil of Choice): ¼ cup. Olive oil adds a subtle richness and helps the potatoes crisp up. Other high-heat oils like avocado oil, canola oil, or vegetable oil will also work well and are neutral in flavor, allowing the potato taste to shine.; Onion Powder: 1 tablespoon. Onion powder provides a foundational savory note and aromatic depth without the need for fresh onions, making this recipe quick and easy. It distributes flavor evenly across the potatoes.; Garlic Powder: 1 tablespoon. Garlic powder complements the onion powder and adds a pungent, savory kick that enhances the overall flavor profile of the potatoes. Like onion powder, it’s convenient and disperses flavor effectively.; Paprika: 1 teaspoon. Paprika contributes a mild, slightly sweet and smoky flavor, as well as a beautiful reddish-orange hue to the potatoes, making them visually appealing. Smoked paprika can be used for a deeper smoky flavor.; Dried Oregano: 1 teaspoon. Dried oregano adds a touch of Mediterranean herbiness and warmth, complementing the savory spices and adding complexity to the flavor profile. It provides a slightly peppery and earthy note.; Salt: 1 ½ teaspoons, or to taste. Salt is crucial for enhancing the flavor of the potatoes and all the other seasonings. It draws out moisture from the potatoes, promoting crisping during cooking. Adjust to your taste preference.; Black Pepper: 1 teaspoon, or to taste. Black pepper provides a pungent, slightly spicy bite that balances the other flavors and adds depth. Freshly ground black pepper is recommended for the best flavor.; Optional: Fresh Parsley or Chives: 2 tablespoons, chopped (for garnish). Fresh herbs like parsley or chives add a bright, fresh finish and a pop of color when sprinkled over the cooked potatoes, enhancing both flavor and presentation.

Ingredients

Potatoes: 3 pounds, Yukon Gold or Russet potatoes are ideal. Yukon Golds offer a creamy interior and crisp up beautifully, while Russets provide a fluffy inside and robust potato flavor. You can also use red potatoes for a slightly different texture and flavor profile, though they tend to be waxier.
Olive Oil (or Cooking Oil of Choice): ¼ cup. Olive oil adds a subtle richness and helps the potatoes crisp up. Other high-heat oils like avocado oil, canola oil, or vegetable oil will also work well and are neutral in flavor, allowing the potato taste to shine.
Onion Powder: 1 tablespoon. Onion powder provides a foundational savory note and aromatic depth without the need for fresh onions, making this recipe quick and easy. It distributes flavor evenly across the potatoes.
Garlic Powder: 1 tablespoon. Garlic powder complements the onion powder and adds a pungent, savory kick that enhances the overall flavor profile of the potatoes. Like onion powder, it’s convenient and disperses flavor effectively.
Paprika: 1 teaspoon. Paprika contributes a mild, slightly sweet and smoky flavor, as well as a beautiful reddish-orange hue to the potatoes, making them visually appealing. Smoked paprika can be used for a deeper smoky flavor.
Dried Oregano: 1 teaspoon. Dried oregano adds a touch of Mediterranean herbiness and warmth, complementing the savory spices and adding complexity to the flavor profile. It provides a slightly peppery and earthy note.
Salt: 1 ½ teaspoons, or to taste. Salt is crucial for enhancing the flavor of the potatoes and all the other seasonings. It draws out moisture from the potatoes, promoting crisping during cooking. Adjust to your taste preference.
Black Pepper: 1 teaspoon, or to taste. Black pepper provides a pungent, slightly spicy bite that balances the other flavors and adds depth. Freshly ground black pepper is recommended for the best flavor.
Optional: Fresh Parsley or Chives: 2 tablespoons, chopped (for garnish). Fresh herbs like parsley or chives add a bright, fresh finish and a pop of color when sprinkled over the cooked potatoes, enhancing both flavor and presentation.

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Instructions

Prepare the Potatoes: Begin by washing the potatoes thoroughly under cold running water to remove any dirt or debris. This ensures clean potatoes for cooking and prevents any grit in your final dish. Next, decide if you want to peel your potatoes. For Yukon Golds and red potatoes, peeling is optional; the skin is thin and adds texture and nutrients. For Russet potatoes, peeling is more common due to their thicker skin. Once washed (and peeled, if desired), cut the potatoes into uniform ½-inch to ¾-inch cubes. Consistency in size is key to ensure even cooking. Smaller cubes will cook faster and crisp up more readily, while larger cubes will take longer and may not become as crispy on all sides. Aim for roughly bite-sized pieces that will cook uniformly in the pan.
Season the Potatoes: In a large bowl, place the cubed potatoes. Drizzle the olive oil over the potatoes, ensuring all pieces are lightly coated. The oil is essential for crisping and helps the seasonings adhere. Now, add the onion powder, garlic powder, paprika, dried oregano, salt, and black pepper to the bowl. Using your hands or a large spoon, toss the potatoes and seasonings together until the potatoes are evenly coated. Make sure every potato cube is touched by the oil and spices. This step is crucial for flavor distribution; even coating ensures that each bite is flavorful and well-seasoned. Massage the spices into the potatoes slightly to help them adhere.
Cook the Potatoes: Heat a large skillet or cast iron pan over medium-high heat. Cast iron pans are particularly excellent for achieving crispy potatoes due to their even heat distribution and heat retention. Once the pan is hot, add the seasoned potatoes in a single layer. Avoid overcrowding the pan, as this will steam the potatoes instead of allowing them to crisp up properly. If necessary, cook the potatoes in batches to ensure they have enough space in the pan. Let the potatoes cook undisturbed for 5-7 minutes on the first side, or until they are golden brown and crispy on the bottom. Resist the urge to stir them too early; allowing them to sit undisturbed is what creates that beautiful crispy crust.
Flip and Continue Cooking: After the first side is nicely browned, use a spatula to flip the potatoes. Continue cooking for another 5-7 minutes, or until the second side is also golden brown and crispy. At this point, begin to stir the potatoes occasionally to ensure they cook evenly on all sides and don’t burn. Continue cooking and stirring for another 10-15 minutes, or until the potatoes are tender on the inside and crispy and golden brown all over. You can test for tenderness by piercing a potato cube with a fork; it should be easily pierced without resistance. The total cooking time will depend on the size of your potato cubes and the heat of your pan, so keep an eye on them and adjust as needed.
Final Touches and Serving: Once the potatoes are cooked through and beautifully crispy, remove the skillet from the heat. Taste a potato and adjust the seasoning if necessary, adding more salt, pepper, or any other spices to your preference. If using fresh herbs, sprinkle the chopped fresh parsley or chives over the hot potatoes. The heat from the potatoes will slightly wilt the herbs, releasing their aroma and flavor. Toss gently to distribute the herbs. Serve the easy breakfast potatoes immediately while they are hot and crispy. They are best enjoyed fresh out of the pan when their texture is at its peak.

Nutrition

Serving Size: one normal portion
Calories: 300
Fat: 15g
Carbohydrates: 35g
Fiber: 4g
Protein: 4g