The prefect breakfast potato. Although seemingly elusive, the most basic of all initial preparations lead to the success of crispy potatoes without the need of a deep fryer.
A simple pre-boil of the potatoes (whole) does the trick. Let those suckers start to soften up a bit, remove from the water (cool slightly as to not burn yourself – which I did fail out this sunny Saturday morning), and cut them up into your preferred shape.
Line the tray with foil, a generous dose of olive oil, salt, pepper and then some fresh rosemary (or thyme, or sage even). Throw it all into a 400 degree oven. Keep an eye on them, and toss them every 15 minutes or so. This allows for the maximum surface area of crunchiness, and therefore becoming the perfect breakfast potato.
Disclaimer: the sauce I served these with was a homemade ravigote. Although I swore the recipe to secrecy, it is the perfect sauce for potatoes made with fresh herbs, and the brininess of cornichon and capers. The leftover sauce (shocking as it is so good I could consider bathing in it) I used to bind together a light chicken salad with dried cranberries and walnuts. It is my absolute favorite sauce of all time.
Perfect Breakfast Potatoes
1 1/2 pounds of potatoes
2 tablespoons of olive oil
1 tablespoon of salt
2 tablespoons of fresh rosemary (or thyme or sage)
freshly ground pepper
In a pot of cold water, add the cleaned whole potatoes. Over high heat boil the potatoes until just tender.
Let the potatoes cool slightly, and cut into desired shape.
On a foil lined tray, toss the potatoes with the olive oil, salt, herbs and pepper. Toss to evenly coat.
Roast the potatoes in a 400 degree oven until desired crispiness is obtained, turning every 15 minutes. Serve alongside your preferred sauce.