One of my go-to sides for breakfast or brunch, here.
I call them “seasoned” red potatoes, because I switch up the flavors each time, and I never make them the same. The cooking method is what always remains the same, but I like variety in my palette. Technique is what we are really paying attention to here, and once you get your potatoes the way you like, then you can get fancy with add-ins and other seasoning. Like many of my favorite meals, it took some time to get these just the way I like them. Not only is this recipe affordable, but it is also quick and easy. Potatoes are a staple in my house, especially since I do not eat meat. They fill me, they make diverse meals, and if you happen to cook too much, they are even easier to reheat and spruce up in the pan with different seasonings for a new flavor. OK- enough. Here goes.
Prep time: 5 minutes
Cook time: 35 minutes, yield 5 min extra for more browning if desired
Serving Size: 2-3 people
- 5 medium red potatoes (6-7 if they are the smaller ones)
- 2 tablespoons of organic extra virgin olive oil. (regular extra virgin olive oil works just fine as well- or sub any oil that you prefer)
- 1 garlic clove, minced (may sub with 1 teaspoon of garlic powder)
- ½ cup yellow onion (or about 1/3 – ½ of any onion, depending on your love for onions)
- 3-4 mini sweet peppers, chopped (red, orange, and/or yellow peppers. Green peppers work, too.)
- 1 teaspoon paprika
- Ground black pepper, to taste
- Himalayan or sea salt, to taste
- ½ teaspoon of season salt
- ½ teaspoon of dried rosemary
- Pinch of cumin powder (And, what in the world is a pinch?! Less than a teaspoon and tablespoon, or to your taste preference.)
- Pinch of curry powder (optional but adds the perfect kick)
- Scallions, chopped, for garnish
- Scrub, rinse & pat your red potatoes dry. This step is important, because we leave the skin of potatoes on. Clean them up well.
- Dice potatoes to desired size (note: smaller diced potatoes will cook faster than larger, thicker potatoes)
- Dice onions and mince garlic. Chop sweet peppers, and set to the side.
- Heat olive oil in pan over medium-heat.
- Add onions and half of the minced garlic to heated pan. Cook for about 1 minute. Careful not to overcook the onions & garlic. Stir often to keep the heat transferred evenly.
- Add paprika and pinch of cumin powder to pan, and allow to heat for about 15 seconds
- Add diced potatoes to pan, and stir, coating the potatoes with the oil, onions, and garlic.
- Let cook for about 3 minutes without stirring, allowing the bottom of potatoes to brown a bit.
- Add the remainder of the seasonings to the potatoes (cumin, curry, salt, pepper, season salt), and then mix potatoes well to get the seasonings spread evenly over potatoes. I like to put the lid on the pan, and then pick it up, and toss the potatoes a few times.
- Turn heat down to medium, put lid on pan, and allow potatoes to cook for about 10 minutes before checking on them.
- After 10 minutes, mix and flip potatoes so that they do not brown too much on one side.
- Place lid back on pan, and cook again for 10 minutes.
- Add your dried rosemary, chopped peppers, and remainder of that minced garlic to the pan.
- Place lid back on, and let cook for another 5-10 minutes, checking to be sure the potatoes are not burning on the pan-side.
- Once potatoes are done, they should be crispy around the edges, brown (but not burnt), and a fork should slide into them easily.
NOW, it’s time to eat.
P.S. these are great with pretty much any breakfast or brunch meal. Biscuits, grits, tofu (or egg, if you must) scramble, pancakes’waffles, vegan quiche, black beans and plantains. I’m getting hungry again.
Please try them out, add your own spin, and come back to let us know what you think below!
Peace & Light