I have searched high and low (and low and high) for a very long time to try to find a good breakfast potatoes recipe. I’ve tried them with skins, without skins, boiled, baked, fried, sautéed, in butter, in oil, and even grilled! Many recipes were good; some were great. None were what I was looking for. I wanted that potato that is crispy on the outside, but soft and warm on the inside. While that sounds like it ought to be easy, my realization was that it was not.
See, if you cook them for long enough to make them soft inside, they generally end up mushy. If you sauté or fry them long enough to make them crispy, they generally end up burnt or hard. Too much oil, and they end up greasy. Not enough, and they end up dry. Now, I hesitate to paint this quest like some sort of modern day Holy Grail or Fountain of Youth (though it was beginning to feel that way for me), and I’m sure there are plenty of potato recipes out there that produce the types of results I was looking for, but the point remains…
I WASN’T FINDING ANY OF THEM.
Finally, on New Year’s morning, I stumbled across this recipe by Melissa d’Arabian of The Food Network. D’Arabian is a favorite of ours, as I’m sure she is for many of you (her Black Bean Nacho Burgers are amazing). I was making Eggs Benedict, and these potatoes seemed like the perfect side. Plus, though I dare not have hoped it, I sensed there was a remote possibility these might turn out to have the elusive texture combination I’d been so fervently and diligently (okay, exaggeration) seeking.
THEY DID. MAKE THEM NOW.
- 4 medium russet potatoes, peeled
- 1/4 cup vegetable oil
- Kosher salt
- freshly ground black pepper
- 1 tbsp unsalted butter
- Cut potatoes into cubes.
- Preheat oven to 375 degrees.
- In a large pan, heat oil over medium-high heat (or medium heat, if you have a gas range). Add potatoes and season with Kosher salt and pepper to taste.
- Sauté, stirring regularly, for 5 minutes, then increase heat to high, stir in 3 tbsp water, and cover.
- Steam the potatoes for 3-4 minutes, stirring once or twice, until water is evaporated.
- Lower heat back to medium, and sauté another 1-2 minutes, or until all traces of water are gone. If excess moisture remains after 2 minutes, you may drain potatoes using a colander.
- Toss in butter, and stir to coat.
- Spread potatoes out on a large baking sheet, and bake for 15-25 minutes, or until they are as browned as you want them to be.
- Transfer to a serving bowl, top with a bit of dried parsley if desired, and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 170mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g