I’ve mentioned them enough times here now, I may as well tell you how to do them. 🙂 They’re great for breakfast with just about anything, but you can also make them for dinner – they’re nice alongside a steak with red wine sauce especially.
8-10 medium sized yellow and/or red waxy potatoes
2 tablespoons onion powder
3 tablespoons herbs de provence
salt and pepper
1. Cut the potatoes into one inch pieces. Parcook them either by bringing them to a boil in salted water for 10 minutes or microwaving for 5 minutes. Not owning a microwave, I use the parboil method. Either way, they should be just tender enough for a knife to pierce them. If boiled in water, drain them and let them air dry a few minutes.
2. Preheat the oven to 450. Mix together the onion powder, herbs de provence and salt and pepper to taste. Liberally coat a baking pan with olive oil.
3. Toss the potatoes with the herb mix on the oiled pan, and bake for 10-15 minutes until cooked through and well browned. You should turn and mix up the potatoes once during cooking to ensure even browning.
And that’s it! Sometimes I make them with just scrambled eggs and bacon, or do something more elaborate like serve them with pulled pork and jalapeno corn bread. Either way, they’re one of our favorite breakfast dishes to make.