We love potatoes. We eat potatoes with nearly every meal. We like them for breakfast, for brunch, for snacks, for dinner. We love potatoes. Potatoes are great and great for you. An excellent source of potassium, iron, calcium and phosphorus, as well as vitamin C. We love potatoes, and potatoes love us!
We make this recipe for potatoes a lot. Mostly for breakfast, but you will see them crop up in other recipes. There are variations. You can mix and match the spices to fit the needs of your meal. Give them a pesto twist for an Italian dish, bacon and cheese make them a great base for breakfast casserole, add corned beef and peppers and make a hash. The one we make the most is a simple Mexican inspired version containing Mexican flavors like cumin and oregano.
You can also par boil these to make them fry up quicker. I prefer this method because you really get a good crusty sear on them, but I would recommend the par boiling if you are short on time or want to cut the potatoes a little bigger. I would also recommend using meat fat to fry them in. If you are making bacon with breakfast, just pop the potatoes in the pan when you are finished with the bacon. Don’t waste the grease. If you have any other fat on hand…say smoked duck fat, you can use that, just remember you are going to flavor the potatoes with whatever you chose to use. There is always the butter option, or if you must, olive oil. I find that the olive oil does not get the potatoes crispy enough, the potatoes absorb it where with the fat it seems to coat the outside of the potato. One thing I do when cooking bacon is to skim the fat off and store it in a glass tupperware in the freezer. That way it does not go to waste and I always have it on hand.
Here is my base recipe for these potatoes with their Mexican spice inspiration. This is enough to serve four.
1-2 T bacon fat
10 oz potatoes (today I have some Purple Fiesta potatoes on hand because I went outside the box in purchasing this week as I want to make seeders for the garden out of some of these…first time using purple potatoes for this recipe!)
1/4 t smoked paprika
1/2 t cumin
1/2 t granulated garlic
1 T Mexican oregano
1/2 t salt (I used jalapeno salt)
1/4 t pepper
I find it easier to get the size as small as I need it if I start with baby or fingerling potatoes. If you start with a Russet, just be sure to cut them small enough. You also don’t have to peel them if you are using babies.
When the pan is sizzling hot, add the potatoes and the seasonings, toss to coat.
If you need to give the heat a bump for about 5 minutes do so (depends on your stove). You want the pan hot to start so you can cook the potatoes through, but not burn them. You want to make sure after no more than five minutes you bump it back down.
Put a lid on the potatoes about two minutes after bumping up the heat. After three minutes knock the heat back down and open the lid. toss the potatoes and cover again.
Check on the potatoes every 3-5 minutes, tossing and ensuring they are crisping and browning without burning. Make sure you are keeping the potatoes in an even single layer in the pan so that everyone gets to cook equally. Cook potatoes like this for about 10 minutes, or until a larger potato is soft when sampled. Uncover and continue cooking for about 5 minutes more, allowing any moisture in the pan to be absorbed or evaporate.
A wonderful pairing for an egg and bacon breakfast or the base to just about any other dish you want to make!