Breakfast Potatoes
Crispy, golden breakfast potatoes with a creamy Yukon gold center, sweet peppers, and smoky paprika, made with a simple parboil-and-sear method that guarantees a crackling crust every time.
Equipment
- 12-inch cast iron skillet - For holding steady heat and giving the cubes room to sit in one layer
- 4-quart saucepan - For the parboil, large enough to cover the potatoes with an inch of water
- Colander - For draining the potatoes quickly and shaking the surfaces rough
- Chef's knife - For cutting evenly sized cubes and diced vegetables
- Large cutting board - With enough room to cube two pounds of potatoes
- Stainless steel turner spatula - With a thin edge for lifting the crust without tearing it
- Rimmed baking sheet or wire rack - For letting the drained potatoes steam dry
- Small bowl - For mixing the paprika, garlic powder, pepper, and salt
- Measuring spoons and liquid measuring cup
Ingredients
- 2 pounds Yukon gold potatoes - 900g, scrubbed and cut into ¾-inch (2 cm) cubes, skins left on
- 2 quarts cold water - 2L, for parboiling the potatoes
- 1 tablespoon kosher salt - for the boiling water
- 2 tablespoons extra virgin olive oil - 30ml, for searing the potatoes
- 2 tablespoons unsalted butter - 28g, added after the potatoes have browned
- 1 medium yellow onion - about 1 cup or 150g, diced into ½-inch (1.25 cm) pieces
- 1 large red bell pepper - about 1 cup or 150g, seeded and diced into ½-inch (1.25 cm) pieces
For the Spice Mix
- 1 teaspoon smoked paprika - stirred into the spice mix
- 1 teaspoon garlic powder - stirred into the spice mix
- ½ teaspoon freshly ground black pepper - stirred into the spice mix
- ½ teaspoon kosher salt - stirred into the spice mix
For Garnish
- 1 tablespoon fresh parsley - finely chopped, sprinkled over the finished potatoes (optional)
Instructions
- Scrub the Yukon gold potatoes under cold running water and leave the skins on. Cut into ¾-inch (2 cm) cubes, keeping them as even as possible.
- Dice the yellow onion and red bell pepper into ½-inch (1.25 cm) pieces. In a small bowl, stir together the smoked paprika, garlic powder, black pepper, and ½ teaspoon kosher salt.
- Place the potato cubes in a 4-quart saucepan and cover with about 2 quarts (2 L) cold water, so the water sits about 1 inch above the potatoes. Add 1 tablespoon kosher salt and stir once.
- Bring the water to a boil over high heat, about 8 minutes. Reduce heat to medium-high and cook for 5 to 6 minutes, until a knife meets slight resistance in the center and the edges look just a little frayed.
- Drain the potatoes in a colander and shake it firmly a few times to rough up the surfaces. Spread in a single layer on a rimmed baking sheet or wire rack and let sit for 3 to 5 minutes until dry and matte.
- Set a 12-inch cast iron skillet over medium-high heat for about 2 minutes. Add 2 tablespoons olive oil and swirl to coat. Wait until the oil shimmers and flows like water, about 1 minute.
- Add the potatoes to the skillet in a single layer, shaking gently to spread them out. Cook without stirring for 6 to 7 minutes, until the bottoms are golden brown.
- Flip the cubes with a thin metal spatula and cook for about 5 minutes more, turning occasionally, until most sides have color.
- Reduce heat to medium. Add 2 tablespoons butter, the diced onion, and diced red bell pepper. Sprinkle the spice mix over everything and toss to coat.
- Cook for 6 to 8 minutes, stirring every minute or two, until the onion is soft and translucent and the potatoes are crisp and deep golden on most sides.
- Taste a potato cube and add a pinch more salt if needed. Sprinkle with chopped fresh parsley if using, and serve immediately while the crust is at its crispest.
Notes
- Dry the potatoes after boiling. Surface water turns to steam in the pan and softens the crust, so give the cubes a few minutes on a rack.
- Use the biggest skillet you have. Crowded potatoes trap steam; a 12-inch pan with space between pieces browns far better than a small one.
- Wait for the oil to shimmer. The pan should be hot before the potatoes go in, because a lukewarm pan causes sticking and pale cubes.
- Add the butter after the potatoes brown. Melting butter at the start causes the milk solids to burn before the potatoes have any color.
- Leave the cubes alone. Resist stirring during the first 6 to 7 minutes, since a crust needs uninterrupted contact with the hot metal.
- Choose Yukon gold over russet. Yukon golds hold their shape better than russets, which tend to crumble at the edges during the boil.
- Cut evenly. Cubes that vary in size cook at different speeds, leaving some mushy and others undercooked.
- Add the seasoning late. Smoked paprika scorches over high heat, so it goes in during the final stage when the heat is lower.
- Make ahead: Parboil, drain, and dry the cubes, then refrigerate in an airtight container for up to 24 hours. Crisp in the skillet just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a little oil over medium-high heat for 5 to 7 minutes to bring back the crust.
Nutrition
Serving: 1ServingCalories: 315kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 5gCholesterol: 15mgSodium: 420mgPotassium: 1000mgFiber: 5gSugar: 4g
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