Recipe Background
These potatoes capture crispy edges and soft centers, perfect for marking a fresh start.
The first time I made these killer breakfast potatoes was the morning after my first big-kid apartment lease was signed. I was standing in my entirely too small kitchen, with countertops I'd optimistically labeled 'chic' but were really just cramped. The night before, my favorite cousin had insisted we should commemorate the occasion with a proper meal—a dish that stood for new beginnings and bold flavors. With a bag of Yukon Golds under my arm and a determination to cook something memorable, I got to work. The scent of chopped parsley and the gentle sizzle of oil seemed to harmonize with our laughter as we diced, chopped, and stirred. A dash of paprika added a hint of smokiness, matching the thrill of this fresh start.
While the potatoes were in the oven, I shared a story about how my grandmother always said a good potato dish should be tender inside and crispy outside. To get that perfect texture, it's essential to spread them out in a single layer on a baking sheet and give them a quick broil at the end—wisdom passed down through generations. By the time we sat down to eat, the golden-brown cubes were perfectly seasoned. The eggs, lightly fried and served alongside, added an extra touch of comfort, like a hug from the past meeting new experiences.
We ate with gusto, confident that every bite was a step toward our bright futures. The morning sun streamed through the windows as we clinked coffee mugs, celebrating our little milestone. In those moments, breakfast wasn't just a meal; it was a promise of more adventures to come, one dish at a time.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced into 1/2-inch-thick cubes
- 3 tablespoons extra-light olive oil or another high-heat cooking oil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- eggs optional, to taste, cooked to your preference, for serving
- 1 tablespoon parsley optional, finely chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a bowl, add the potatoes and the oil and toss to combine.
- Sprinkle the potatoes with the paprika, the salt, and the black pepper and toss to evenly coat the potatoes.
- Transfer the potatoes to the prepared baking sheet and spread them out in an even single layer.
- Bake the potatoes until cooked through, about 20 minutes.
- Stir the potatoes and set the oven to broil.
- Broil the potatoes until golden-brown, about 2-4 minutes.
- Serve with the eggs and garnish with the parsley.
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