Confession: I’m irritably, a fairly upbeat & positive person – despite my better judgement. I also eat super crispy roasted breakfast potatoes.
Let me explain. I’ve been thinking a lot about positivity lately. If you got yesterday’s newsletter (if you didn’t, opt in now for the next one) you’ve heard a mini-rant about this. Well, I guess it was more about taking time out for me – or rather, time out for you. Time out for us. But it all stems from trying to find the happy when frankly, you just don’t feel happy.
So as I was just sayin’, I’m generally a fairly glass-half-full kinda gal. Except when it comes to breakfast potatoes.
That’s right. Breakfast potatoes. They have a history of being epically disappointing for me. Too many times have I ordered a side of breakfast potatoes and found them to be soggy, colorless or even worse – cooked from frozen – and just unceremoniously dumped on the plate. Too often, are they an after-thought to the breakfast-brunch-meal-paradigm. Too often, are they filler.
Let me get one thing straight. I’m strictly a crispy potatoes person when it comes to breakfast potatoes. I don’t want ’em soft inside, crunchy outside. I don’t want ’em flavorless and greasy. I want ’em crispy, flavorful, and amazing through and through.
A bit of softness is okay but if they’re too starchy or potatoey (I know…) I’m not a happy girl. It’s for that reason alone that 99.9% of the time, I’ll elect not to order potatoes when I go for brunch. I’ll opt for the salad or extra toast or something more sinfully amazing like ….bacon. Or ham. Or sausage. Or any other pig based breakfast meat. Mmmmm… pig based breakfast meat.
That’s why I was inspired to make my own. As a general rule, if I’m craving something – be it pasta, mac and cheese (this doesn’t count as pasta – it’s a whole other food group onto itself) or in this case, breakfast potatoes – I make it myself. I know exactly how I like it. I know the right amount of crispy, the proper level of seasoning, and ultimately the kind of utensils I like to eat with.
…Yes. I’m picky about my forks. The way they sit in my hand, the general weight of them and even how they pierce the food is all very important to me. Don’t get me wrong – I won’t not go to a a restaurant because they have shoddy cutlery, but it definitely affects my dining experience.
…What? It’s my thing. And we all have our things…
So yes. I made breakfast potatoes. Super crispy roasted breakfast potatoes. They’re so simple. So quick. And so delicious – you might want to incorporate them into your brunch menu this weekend. I know I will be. And they’ll be damn good.
Super Crispy Roasted Breakfast Potatoes
Yield 4 servings
- 3 Large Waxy Potatoes (or 1 Lb Fingerling Potatoes), washed & dried well.
- 2 Tsp Smoked Paprika.
- 1 Tsp Ground Mustard.
- Extra Virgin Olive Oil.
- Coarse Sea Salt & White Pepper.
- Parsley & Hot Sauce (optional) to serve.
- Pre-heat your oven to 450 degrees F.
- As that heats, dice the potatoes into 1/2" pieces. Place in a shallow roasting pan with a good glug of olive oil, smoked paprika, ground mustard and a generous helping of salt and pepper. Toss well to coat.Place in oven and roast for approx. 30 minutes or until golden brown, shaking occasionally.
- Top with parsley and hot sauce if using.
Are you a positive person? Do you like potatoes? What’s your favorite way to prepare them? Have any weird cutlery fetishes?