the ultimate breakfast potatoes (home fries)
“Home fries or French fries?”
I was asked that very question at brunch the other week. Of course, I opted for home fries - why eat a regular French fry when you can get crispy potatoes with caramelized peppers and onions? Though I wondered why: (1) they’re called fries, when they’re clearly not, and (2) I’ve eaten potatoes like these in restaurants countless times, but never at home. So, I sought out on a journey to create the ultimate diner-worthy breakfast potatoes, to eat at home, which leads us to this post.
The Journey to the Ultimate Breakfast Potatoes
The first decision was the obvious one: the potato. Which kind? How would they be prepared? What kind of seasoning? After some potato research (and some taste-testing, of course), I decided on: (1) baby yellow potatoes, (2) smashed and extra crispy, and (3) classic diner-style seasonings like paprika, garlic powder, and oregano.
The second decision was what to serve them with. Some breakfast potatoes come with crispy rosemary and sage, others with vegetables, others with cheese. In theme with diner-style, I decided on caramelized onions and peppers, but wanted to add a salty and bright contrast with feta cheese. I also didn’t want use both my stove and my oven, so the onions and peppers get roasted alongside the potatoes in the oven.
This potato R&D has led to the Ultimate Breakfast Potatoes: crispy, salty, and full of flavor. Perfect to dip in ketchup, or that runny yolk from your eggs, or that spilled maple syrup from your pancakes.
Home fries, to actually eat at home.
prep time: 20 minutes | cook time: 35 minutes
INGREDIENTS
1 bag (1.5 lbs) baby yellow potatoes
2 bell peppers, any color (red, orange, yellow, green)
1 large red onion
1/4 cup olive oil + 2 tbsp. olive oil
2 tsp. kosher salt
1 tsp. oregano
1 tsp. garlic powder
1 tsp. paprika
1 tsp. black pepper
2 oz. feta cheese, crumbled
fresh basil, for topping
DIRECTIONS
Preheat oven to 425°F. Place baby potatoes in a medium-sized pot and fill with water to 1” above the potatoes. Season with 1 tsp. salt, and bring potatoes to a boil. Boil until potatoes are fork-tender, about 15 minutes. Do not overboil potatoes - you don’t want them to be too soft!
While potatoes are boiling, slice onion and bell peppers into long strips, about 1/4th” wide. Place on a rimmed baking sheet and add 2 tbsp. olive oil, 1/2 tsp. kosher salt, 1/2 tsp. oregano, 1/2 tsp. garlic powder, 1/2 tsp. paprika, and 1/2 tsp. black pepper. Toss vegetables until well coated in oil and spices, then spread into a single layer. Roast vegetables until soft and caramelized, 20-25 minutes.
Once boiling potatoes are ready, drain and rinse with cold water to allow them to slightly cool. On another rimmed baking sheet, pour 1/4 cup olive oil to completely coat the sheet. Place drained potatoes on top of olive oil and, using the bottom of a glass or mug, gently smash potatoes to 1/2” thick. Ensure potatoes are in a single layer (you don’t want to overcrowd the sheet!), then roast for 30-35 minutes, or until potatoes are browned and the edges are crispy.
In a large mixing bowl, add roasted vegetables, potatoes, and feta cheese. Toss until combined. Serve with fresh basil, and in a bowl or plate to share with others.
