I never learn. When we’re at a restaurant and I see ‘breakfast potatoes’ on the menu, I always think, “Oh, that sounds so good.” Then they arrive and I’m usually disappointed. I want them to be piping hot, crispy on the outside and creamy in the middle, with a salt sting. It’s a lot to ask I know.
Full disclosure, I hadn’t had much success making breakfast potatoes myself either. But then a few years ago, I came across this recipe from Clotilde of Chocolate & Zucchini. She called the recipe Perfect Roasted Potatoes. She wasn’t exaggerating.
I’ve titled these breakfast potatoes, but they would be equally welcome on a dinner or lunch plate. Cut them into wedges and call them fries if you like.
This recipe is all about technique. It’s unusual, and kind of fun.
Step 1 – Boil.
Step 2 – Drain.
Step 3 – Cover with the lid and shake until fuzzy (this is what makes them so crispy!). Then coat with oil.
Step 4 – Bake.
- 2 pounds potatoes diced, your favorite kind
- 3 tablespoons olive oil or bacon or duck fat
- coarse sea salt
Preheat oven to 425 ºF.
Line a baking sheet with parchment paper.
Add raw potato cubes to a saucepan and add enough water just to cover them. Add a generous pinch of salt. Then bring to boil over medium-high heat. Reduce heat slightly and simmer for 9 minutes. Drain.
Cover saucepan with lid and with potholders on each hand grip the sides of the saucepan, securing the lid. Shake several times. Check to see if the potatoes look fuzzy. If not, shake again.
Add olive oil to potatoes and gently stir to coat.
Pour potatoes onto prepared baking sheet and spread them into a single layer.
Bake for 25 to 30 minutes until crispy on the outside and creamy in the middle. Finish with coarse sea salt and serve.