Hey hey! I hope you had a lovely weekend! This past week has been a whirlwind, as it was Fashion Week here in San Francisco! After several weeks of severe FOMO because of New York and London’s Fashion Weeks, it was fun to be able to attend some runway shoes and see what the designers of San Francisco have been up to.
I was blown away by the talent of all of the participating designers and I was able to meet so many wonderful people – everyone from bloggers to people who are revolutionizing the tech side of fashion. I think that aspect is one of the most unique parts of San Francisco Fashion Week, with Silicon Valley just a hop away. I can’t wait to share more photos and what I wore with you!
Speaking of tech, I’ve found that the default WordPress comments have been really buggy lately. I’ve been noticing a lot of duplicate comments, so I suspect many of you are having the same experience. I’ve switched back to Disqus for comments and I hope this improves your commenting experience! I love reading your comments and it’s a really rewarding and valuable part of blogging for me. I definitely don’t want it to take any extra energy for you! On that note, if you do have a website, please leave it when you comment! I always check out the websites of people who take the time to stop by here and leave a comment and I have found so many incredible blogs that I now faithfully follow on my blog reader.
Today’s recipe is a classic. I feel like the search for perfectly crispy breakfast potatoes is one of those kitchen quests, like the perfectly flaky pie crust and the perfectly chewy chocolate chip cookie. The secret to the crisp of the potatoes is a good shaking to break them up a little bit. I can say from experience that they work just as well as a side dish for dinner as they do for breakfast potatoes. For today, they are paired with baked eggs. I promise to share the recipe here soon!
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PrintPerfect Crispy Breakfast Potatoes
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 3-4 1x
- Category: Sides
- Method: Oven
- Cuisine: American
Ingredients
- 6 medium red potatoes, quartered
- 1/4 teaspoons salt
- 1/3 cup canola or vegetable oil
- 2 sprigs rosemary
- 1/4 teaspoons sea salt, plus more for finishing
Instructions
- Fill a large saucepan with enough cold water to cover your potatoes. Add a pinch of salt and bring to a boil over high heat.
- Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until a fork easily pierces the outside but the inside is still firm. Don’t overcook as they will become mushy.
- Drain the potatoes and return them to your saucepan. Cover with a lid and give the pot a few vigorous shakes. The soft, loose edges that this creates is the secret to crispy potatoes!
- Add your oil to a deep roasting pan or casserole dish and heat in oven on 475F until smoking hot.
- Remove the pan and add your potatoes, rosemary and a sprinkle of sea salt.
- Turn the oven down to 425F and roast for 45-60 minutes, until very crispy and golden brown. Turn once halfway to ensure even cooking.
- Serve hot with extra sea salt if desired.
I haven’t had any problem with WordPress comments, so I hope that doesn’t start. I also use Bloglovin’ to keep track of all my blogs and am happily following A Side of Sweet on there. Looking forward to the SFFW recaps!
I don’t know what it was! I couldn’t figure it out, and I love Disqus, so I figured I’d just switch back. I follow you on Bloglovin’ too!
You know a good time for breakfast potatoes? ALL THE TIME. 🙂
100% agreed!
Yum! Perfectly crisp breakfast potatoes are the holy grail of breakfast recipes! I love potatoes but only when they are crispy! Soggy potatoes need not apply! Excited to hear more about SFFW!
Haha, agreed! Soggy potatoes are the worst! I’m working on a post right now about fashion week – can’t wait to share it!
I’m not sure what’s wrong with me. Lately, (as in, ever since I moved to California) I cannot cook roasted potatoes. They get all weird and burnt-crunchy on the outside. But if I take them out earlier they’re not done. Ugh. I love my roasties – when other people make them….
Hahaha, sounds like a dilemma. I guess you’re lucky you have other people to make them for you! You should try this recipe though, it’s pretty foolproof.
TWO POTATO POSTS IN A ROW!? I have never been so thrilled about anything. Potatoes are my favorite. Ask anyone (mainly Nick because he’s the one who always cooks them for me)!
Can’t wait to see what SFFW looks like!!
xx Katie
lovely letters
Bahaha, I’m happy to oblige lady! You’re lucky to have a main who is skilled in the kitchen and who can fulfill all of your potato cravings.
Love versatile recipes that can work for different meals! Potatoes are perfect for the season too:)
I agree, there is something very fall-feeling about potatoes! Plus they just keep coming in my CSA!
I am always searching for the secret to crispy potatoes — definitely got to try this! And can’t wait for that baked egg recipe — or your thoughts on fashion week since I completely missed out on it this year!
XO
http://www.threadandbones.com
Hey Jessica! Your comment inspired me to get my butt in gear and get those posts done! I hope you enjoy! 🙂