Breakfast Potatoes

Instructions

1. 1

   Wash and dice the Yukon Gold Potatoes into ¾-inch cubes. No need to peel Yukon Gold Potatoes — their thin skin crisps up beautifully. Pat them very dry with paper towels. Dry Yukon Gold Potatoes are the #1 secret to a crispy result.

2. 2

   In a small Mixing Bowl, mix together the Paprika, Garlic Powder, Onion Powder, Oregano, Kosher Salt, and Black Pepper. Set aside.

3. 3

   Heat the Olive Oil in a large Cast Iron Skillet or heavy-bottomed Skillet over medium-high heat until shimmering. Add the Yukon Gold Potatoes in a single layer — don't overcrowd. If needed, cook in two batches.

4. 4

   Let the Yukon Gold Potatoes cook undisturbed for 5–6 minutes until a deep golden crust forms on the bottom. Resist the urge to stir — this is how you build the crust.

5. 5

   Flip the Yukon Gold Potatoes and cook for another 5 minutes, again without stirring, until the second side is golden and crispy.

6. 6

   Reduce heat to medium. Push the Yukon Gold Potatoes to the edges of the pan and add the Butter to the center. Once melted, add the diced Yellow Onion (and Bell Pepper if using). Sauté for 3–4 minutes until softened.

7. 7

   Add the minced Garlic and the seasoning blend. Toss everything together and cook for 1–2 more minutes until the Garlic is fragrant and the spices are toasted.

8. 8

   Taste and adjust Kosher Salt as needed. Transfer to a serving plate and garnish with fresh chopped Parsley if desired. Serve immediately.

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