I’ve seen and tried all the methods for making breakfast potatoes: roasting, steaming, par-boiling, even using duck fat. There are tons of tips and tricks for making the ultimate, best, crispiest breakfast potatoes everrrrrr! I admit I enjoy a lot of them, but in full transparency, when it’s a lazy Sunday morning and I’m trying to do the absolute least, what’s most important to me is speed, ease, and flavor.
I want to clean the least amount of dishes and use the fewest ingredients that impart the most flavor. Albeit simple, this recipe is what I use to make restaurant-quality, golden brown on the outside, and deliciously tender on the inside breakfast potatoes. The key is all in your ingredient prep, the tools you use, and the timing of your ingredients. Let me explain:
To peel or not to peel? No peeling is happening around these parts; I’m an advocate for leaving the skin on my potatoes. If I may just briefly reiterate this lazy Sunday scenario where “ain’t nobody got time for that.”
One detail goes a long way. Even though I don’t recommend exuding effort to peel potatoes, I do recommend that you try to dice them evenly so they’ll cook evenly. I recommend about 1/2-inch cubes, more or less.
Vessels matter. When cooking my breakfast potatoes, I prefer to use a dark, heavy pan like cast-iron because it distributes heat evenly, helping the potatoes cook evenly. Its dark exterior also helps the potatoes become a delicious golden brown.
Divide and conquer. Spuds need a lot of help in the seasoning category. To help build flavor with minimal effort, I divide my seasoning blend: Half cooks along with the potatoes, allowing the seasonings to toast and develop depth and nuttiness. The other half comes in toward the end so there is a bright kick of flavor in each bite.
Sure, you could par-boil, add bacon, and fry in duck fat. But when it’s a lazy Sunday morning, and all you feel like doing is using what you have in your pantry, this recipe is all you need. —Meiko And The Dish
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