This recipe started as an attempt to replicate at home the breakfast potatoes served at the Brother Juniper's restaurant in Memphis, but it took off in a direction of its own. Anything I cooked for the crowd I was running with then had to satisfy carnivores, vegans, kosher- and halal-keepers, plus the lactose- and gluten-intolerant and this one passed all around with flying colors. —BadExampleMan
What You'll Need
smoked or hot paprika
dried red pepper flakes, if desired
Preheat oven to 450F.
Chop the potatoes into 1/2-inch chunks, and finely dice the onion.
Put the potatoes and onion into a large cast-iron skillet. Sprinkle on the salt and spices, and drizzle the olive oil. Mix with your hands until well-coated (the potatoes, not your hands, although the latter is inevitable).
Roast in the oven for 45 minutes. At the halfway point, stir the mixture with a spatula so it browns evenly.