Crispy breakfast potatoes always seemed like a staple that I wouldn't need a recipe for, because they are so obvious and simple. I imagined: salt, potatoes, oil. While in Napa during my mapmaking days, I encountered crisped potatoes that were exactly the size, crispness and flavor that I prefer, vaguely reminiscent of what I used to enjoy at the diner by the seawall in my hometown. The potatoes were so perfectly delicious that I went into the kitchen at the bed and breakfast I where I was staying, tracked down the chef and asked her for the recipe.
That was in 2005, and I've been making these potatoes for brunches and breakfasts ever since. The seasoning instructions are all to preference. I think that the initial high heat, the pre-mixing of the spices (and the simplicity of using just one herb) and size of the cut potatoes all make this recipe work. Sadly, the only photo I have is before cooking, as these hot potatoes have always disappeared too quickly to be caught on film.
1. Preheat oven to 500 degrees.
2. Cut 2 lbs of potatoes into small, roughly 1/2" square chunks. I leave the skins on.
3. In a large metal bowl, mix 1 teaspoon (or to preference) of each of the following seasonings: salt, garlic or onion powder (not garlic or onion salt), crushed black pepper, and any herb of your choice.
4. Add potatoes and enough olive oil to coat the potatoes.
5. Mix the potatoes with the oil and seasonings until well-coated.
6. Spread spiced and oiled potatoes evenly on a metal cookie sheet and bake for 10 minutes at the highest heat, stirring every 5 minutes and/or rotating pan to ensure an even bake.
7. Adjust heat to 350 and bake for 15 more minutes, or to preferred crispiness.
Serve hot, with ketchup, eggs and coffee.
AMH
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