How to Make Baby Red Potatoes on the Stove
Skillet Breakfast Potatoes
Breakfast potatoes are just like your classic diner-style home fries that are warm and crispy with perfectly browned edges. With a few simple seasonings and spices, these tasty potatoes will be a welcome addition to your breakfast spread.
Nothing is more satisfying than digging into a pile of breakfast potatoes alongside some fried eggs, bacon, and sauteed greens. But you better dig in fast because these breakfast potatoes disappear fast!
Perfectly seasoned with dried herbs and spices, these breakfast potatoes are easy to make with a few simple tricks, such as parboiling the potatoes for that buttery soft inside, and frying in a skillet for that addictively crispy outside. Oh yes, these are a winner for sure.
Breakfast Potato Ingredients
Gotta love simple ingredients that transform into amazing flavor. Here's what you'll need:
- Potatoes: Pick up some good Yukon Golds for the best texture. You can peel them for a fancier presentation, or use them unpeeled for a more rustic look.
- Onions: Sauteed onions add earthy, yet subtly sweet flavor and that classic texture.
- Dried spices: Garlic powder, paprika, salt and pepper are a must!
- Fresh herbs: I love to add chopped parsley with the potatoes just before serving.
Should You Boil Potatoes Before Frying?
When I set out to make this recipe, I started by dicing the potatoes and tossing them into a hot skillet with oil and spices. However, it didn't give me the creamy inside and crunchy outside.
So I tried parboiling the potatoes first, then searing them in the hot skillet. Low and behold, this helped create the contrasting texture I was looking for – soft on the inside, crispy on the outside.
In other words, yes, you should boil your potatoes before frying.
How To Make Breakfast Skillet Potatoes
To start prepping, peel and dice the potatoes into 1/2 inch chunks. Then follow along below.
- Boil the potatoes. Add the potatoes into a pot of cold water, cover, and bring it to a boil for about 5 minutes.
- Cook the potatoes. Heat the oil in your cast iron and and spread the potatoes out into a flat layer. But cook them undisturbed for about 5 minutes to get that golden brown skin.
- Add the seasoning. Slowly saute the potatoes with the onion, garlic, garlic powder, and paprika for about 5-10 minutes.
- Serve. Remove the pan from the heat, season with salt and pepper, and garnish with chopped parsley.
Ways To Eat These Crispy Breakfast Potatoes
Whether it's breakfast, lunch or dinner, there's a multitude of ways to serve these potatoes.
- Create a classic American breakfast plate with a side of fried or scrambled eggs and baked bacon.
- Serve them alongside my healthy egg muffins to amp up the previous option.
- Toss them into a breakfast hash with sautéed kale, spinach, and fried eggs on top.
Storing and Reheating Leftovers
Like most crispy potatoes, these are best eaten immediately. But If you do have leftovers, here's how to store them.
- To Store: Place cooled potatoes in an airtight container and store for up to 2 days in the fridge.
- To Reheat: Reheat in the microwave until hot. Or for a more crisp texture, cook them in a skillet on medium heat with a tablespoon of oil until warmed through.
More Easy Potato Recipes
Just like sweet potatoes, regular brown or white spuds are just as versatile and easy to transform into simple and delicious recipes.
- Garlic Herb Roasted Potatoes
- Scalloped Potatoes
- Best Mashed Potatoes
- Classic Potato Salad
Want more breakfast recipes? Check out these 40+ easy healthy breakfast ideas!
Best Skillet Breakfast Potatoes
These easy breakfast potatoes are reminiscent of your classic diner-style home fries that are warm and crispy with perfectly browned edges. A perfect way to complete your breakfast spread!
- 1 1/2 pounds Yukon gold potatoes
- 3 tablespoons olive oil
- 1/2 yellow onion, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt and pepper, to taste
- fresh herbs (optional)
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Peel and dice the potatoes into a 1/2" dice.
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Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
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Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.
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Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.
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Remove the potatoes from the heat. Season with salt and pepper, garnish with chopped parsley, and serve.
- To Store: Place cooled potatoes in an airtight container and store for up to 2 days in the fridge.
- To Reheat: Reheat in the microwave until hot. Or for a more crisp texture, cook them in a skillet on medium heat with a tablespoon or two of oil until warmed through.
- Use a large skillet in order to get your potatoes into a single flat layer in the pan. I love this Staub 12" cast iron skillet.
Calories: 231 kcal , Carbohydrates: 31 g , Protein: 4 g , Fat: 11 g , Saturated Fat: 2 g , Sodium: 11 mg , Potassium: 736 mg , Fiber: 4 g , Sugar: 2 g , Vitamin A: 123 IU , Vitamin C: 35 mg , Calcium: 24 mg , Iron: 1 mg
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How to Make Baby Red Potatoes on the Stove
Source: https://downshiftology.com/recipes/breakfast-potatoes/
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