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Serves
4 but scales up as needed
Author Notes
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
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Ingredients
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4
medium-largish potato
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1
yellow onion
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1 teaspoon
kosher salt
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1 tablespoon
granulated garlic
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2 teaspoons
smoked or hot paprika
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1 teaspoon
cumin
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1/2 teaspoon
turmeric
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1 teaspoon
dried red pepper flakes, if desired
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2 tablespoons
olive oil
Directions
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Preheat oven to 450F.
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Chop the potatoes into 1/2-inch chunks, and finely dice the onion.
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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).
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Roast in the oven for 45 minutes. At the halfway point, stir the mixture with a spatula so it browns evenly.
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