Roasted Breakfast Potatoes
The undeniable champion of the brunch world? The towering colossus of morning meal staples? The conqueror of hearts and minds across vast chasms of forenoon cuisine? The very bedrock on which the greatest breakfasts are built? Potatoes. No question.
Hashbrowns. Homefries. Potatoes O’Brien. Latkes. Croquettes. Fritters. I could go on… No matter how you cut ‘em or cook ‘em, they’re the ideal food to start your day with. They’re the best friend you could ask for! They pick you up when you’re down. When you’re up, they’ll lift you even higher! They are as complex or plain as you want them to be. They’ll never judge you. Potatoes are perfect on their own, but also play well with an endless number of condiments. I say all this as if you’ve never even tasted a french fry—I am aware and I appreciate your indulgence.
To me, there’s nothing better than a crispy oven-roasted breakfast potato. Wedges of savory spuds with crispy outsides and fluffy-creamy interiors. As a teen, I went to a summer camp for a few years where almost every morning for two weeks, we’d have roasted potatoes with breakfast. You better believe I learned how to make them at home. The recipe varied from cook to cook, year to year, but it always involved boiling the cut potatoes before roasting them. Countless restaurants and home recipes use this trick too—with good reason! In a restaurant setting, par-cooking means all you have to do to them during service is brown the outside in a fryer or on a flat top grill. Beyond that, also provides the aforementioned texture variance between a crisp outside and a fluffy interior.
That said... I am not an incredibly patient person. And I hate extra dishes. Both are especially true when I’ve slept in on a weekend and need to get brunch going. Have you ever scrubbed potato starch out of a pot, knowing it could have been avoided? Never again. You won’t have to drag your sleepy brain through a many-step process to live your potato dreams any longer. This recipe uses heat and time to achieve top-tier potato texture. Just a sheet pan, oil, and seasonings.
So grab your choice of morning beverage, turn up your music, and get to work chopping. The day is still young, but potatoes can’t wait any longer.
David
P.S. These potatoes are a wonderful side dish at any time of day. Make tweaks of herbs and spices to suit your preference or the context in which they’re being served!
Tips & Info
What potatoes are best for roasting? All potatoes fall on a spectrum between waxy (red, purple) and starchy (Russett, Idaho). Waxy potatoes hold their shape when cooked and are great for gratin and salad, whereas starchy ones fall apart when cooked and are perfect for mashing or baking. But what about the middle? That space is occupied by the ultimate spud: Yukon Gold potatoes. Semi-starchy, these potatoes will crisp and keep their shape while the inside becomes starchy and creamy.
Your potatoes might seem “done” before the final bit of cooking. Fork-tenderness is a common test of potato doneness. However, “cooked enough to eat” isn’t the same as “done cooking”—an important lesson in the kitchen and a useful metaphor for the rest of your life. Allowing them the extra time will ensure they develop a crisp outside and creamy center! You’ll know they’re done when they look “puffy.” This is from the outside forming a crisp barrier that traps steam while the inside continues to cook!
All veggies cook best and get crispiest when uncrowded. Crowding causes the veggies in the pan to sit in steam and/or hot liquid, keeping them from drying out and getting crisp. If your pan is crowded, with potatoes touching closely, make sure to give them a little extra cooking time.
Don’t skip scrubbing your potatoes! Not only is it wise to remove excess dirt (these things grow underground!) and grocery store gunk (yuck), but it will also affect the cooking. Moistening the outside helps the inside steam during the early stage of cooking, and prevents the skin from getting tough.
Feel free to adjust herbs and spices to your taste. These are great with rosemary, chives, and thyme to name a few!
Make a full brunch spread! Find a guide to complementary recipes and tips on how to put it all together here.
Roasted Breakfast Potatoes
Power Plant | David Griffin-Luna | 2/11/20
Time: ~45 minutes | Feeds: 2-3
(We don’t know how hungry you are!)
Equipment:
Ingredients:
Instructions:
1) Preheat oven to 425° F with a rack set at the lowest position. Rinse and scrub your potatoes and cut into 1-1.5” wedges or cubes. Place them on your baking sheet and drizzle oil and sprinkle spices evenly. Stir to coat thoroughly.2) Bake on bottom rack for 15-18 minutes without stirring—Stir too early and they’ll stick! This may seem like a long time, but this is how you’ll ensure some nice crisp sides for texture and flavor.
3) Remove from oven and stir, taking care to scrape with a spatula to avoid breaking up potatoes that have stuck to the pan. Return to the oven for 12-15 more minutes, stirring once or twice. Remove from the oven and stir. Let them cool for 2-5 minutes before serving. Grab the ketchup and hot sauce. Enjoy!
