Oven Crispy Breakfast Potatoes

Name: Oven Crispy Breakfast Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 pcs jalapeño, sliced; 1 cup Red Onion, Finely Diced; 1.5 pounds heirloom potatoes; 2 tablespoon kosher salt; 0.25 cup olive oil; 0.5 teaspoon chili powder; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 3 pcs Scallions, thinly sliced

The Kingston Farmers Market in Kingston, NY is my go-to every Saturday morning. I love shopping for the best produce from farmers so close to home. Dirt Dance Farm is an Asian led small farm right in town and Sarah, the owner happened to have these amazing heirloom potatoes this week. This is a bit time-consuming to make but it’s one of the best breakfast items for a Sunday morning!

Pantoh_Together

Prep15 min

Cook50 min

Total1 hr 5 min

Servings4

Difficultyeasy

AmericanBreakfastBrunch

Ingredients

1 pcsjalapeño, sliced
1 cupRed Onion, Finely Diced
1.5 poundsheirloom potatoes
2 tablespoonkosher salt
0.25 cupolive oil
0.5 teaspoonchili powder
0.5 teaspoongarlic powder
0.5 teaspoononion powder
3 pcsScallions, thinly sliced

Instructions

1
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
2
Cut potatoes into 1 1/2-inch chunks (no need to peel).
3
Place potatoes in a large saucepan or pot and add enough cold water to cover by about 1 inch.
4
Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat.
5
Reduce the heat to maintain a simmer and cook until the potatoes are almost knife tender but not totally soft, about 10 minutes.
6
Drain in a colander, then shake the colander or stir gently with a fork to rough up the edges of the potatoes.
7
Toss with spices and olive oil.
8
Place the potatoes on a rimmed baking sheet and arrange in a single layer.
9
Roast, stirring every 20 minutes, until golden-brown and very crisp, 40 to 60 minutes total.
10
Sauté the red onion and the jalapeño in a pan until lightly carmelized. Toss with the potatoes in a bowl.
11
Garnish with scallion.