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–+ servings
Breakfast Potatoes with Herbs

Discover the secret to perfect Breakfast Potatoes with Herbs crispy outside tender inside packed with flavor and health benefits
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs potatoes (Russet, Yukon Gold, Red, Purple, or Fingerling)
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • to taste fresh herbs (e.g., rosemary, thyme, parsley, chives)

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Clean the potatoes thoroughly under cold running water, scrubbing off dirt.
  2. Cut the potatoes into uniform pieces, about three-quarters of an inch cubed.
  3. Rinse the cut potatoes in a bowl of cold water until the water runs mostly clear to remove excess starch.
  4. Drain and dry the potatoes completely using a clean kitchen towel or paper towels.
  5. Toss the dried potato cubes with olive oil, salt, pepper, and, optionally, dried herbs.
  6. For pan-frying: Heat a large skillet over medium-high heat and add oil. Add the seasoned potatoes in a single layer and cook undisturbed for about 5 minutes.
  7. Flip the potatoes when golden brown and continue cooking, flipping occasionally, until all sides are crispy and the potatoes are tender (20-25 minutes).
  8. Add fresh herbs during the last 2 minutes of cooking and toss to combine.
  9. For roasting: Preheat oven to 425°F. Spread seasoned potatoes on a baking sheet in a single layer and roast for 30-35 minutes, flipping halfway through.
  10. For grilling: Parboil potato chunks for 7 minutes, drain, toss with oil and seasonings, and cook in a grill basket over medium-high heat for 15-20 minutes, shaking occasionally.

Nutrition

Calories: 200kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

For a lighter version, substitute the heavy cream with half-and-half or milk. Consider marinating the chicken in buttermilk for at least 30 minutes before cooking for extra tenderness. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of cream to prevent drying out. Customize the heat level by adjusting the Cajun seasoning or adding fresh jalapeños for a spicier kick. Enhance the flavors by adding a squeeze of fresh lemon juice before serving.
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