Golden and crispy on the outside, tender inside—these breakfast potatoes are seasoned with smoky paprika, fragrant herbs, and sautéed aromatics. A hearty, comforting side perfect with eggs and coffee.
Author:Don Nicholas
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 4-6
Category:Breakfast
Ingredients
2 pounds Yukon Gold potatoes, diced (skin on)
2 tablespoons olive oil
1 tablespoon butter
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
Salt to taste
Optional: A dash of cayenne pepper for a little morning fire
Optional garnish: Fresh parsley or chives
Instructions
Parboil the potatoes: Place diced Yukon Golds in a pot of salted water. Bring to a boil and cook for 5–7 minutes, just until tender. Drain and let them steam dry.
Sauté the aromatics: In a large skillet, heat olive oil and butter over medium-high heat. Add diced onion and cook for 3–4 minutes until soft and fragrant.
Add garlic and spices: Stir in garlic, paprika, rosemary, thyme, and black pepper. Let the mixture bloom for about a minute.
Crisp the potatoes: Add potatoes to the skillet. Let them cook undisturbed for several minutes to crisp up, then gently stir. Continue until all sides are golden brown—about 10 to 15 minutes.
Taste and serve: Season with salt, garnish with fresh herbs if desired, and serve hot with eggs, bacon, and a cup of strong coffee.
