The perfect savory side for breakfast, these par-boiled and then fried potatoes are combined with an Old Bay spice blend.
Course Breakfast, Brunch
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1 ½lbsPotatoespeeled or washed, diced into ½-inch pieces
Olive Oilfor frying
1Onionmedium, white or yellow; peeled, halved, and thinly sliced
Salt & Pepperfor seasoning
½TbspOld Bay Seasoning
Fill a large pot with water, enough to cover the potatoes, and stir in the sea salt. Bring it to a boil over high heat. Add the potatoes, and boil for about 8-12 minutes, until the potatoes are fork-tender. Drain thoroughly and set aside.
Meanwhile, add a large drizzle of olive oil over medium heat in a large, well-seasoned cast iron pan. Once the pan is hot, add the onions and season with salt and pepper. Cook the onions, stirring frequently, until they become slightly softened and translucent and are beginning to brown.
Allow the onions to brown, stirring occasionally as they continue to soften. Keep a cup of water nearby, and if at any point, the onions begin to stick to the pan, add a splash of water and stir. This will help release any stuck brown bits. Once the onions are very soft and light brown throughout, transfer them to a bowl and set aside.
Add a thin layer of olive oil to the same pan used for the onions, and heat it over medium-high heat. Add the par-boiled potatoes in a single layer (you may need to do this in batches, depending on the size of your pan) and season with salt and pepper.
Cook the potatoes, stirring occasionally, until they are beginning to brown, about 5-7 minutes. If you are working in batches, set aside each batch as it browns. At the end combine all the browned potatoes together in the pan.
In a small bowl, mix together the Old Bay, garlic powder, and smoked paprika. Add the seasoning mixture along with ¼ cup of water to the pan with the potatoes, and stir to coat. Add the onions back into the pan and stir to combine.
Turn off the heat and serve immediately, or store for later.
Fewer potatoes in the pan will lead to crispier potatoes. A more crowded pan will lead to softer potatoes.
Make ahead tip: These potatoes can be stored in a sealed container in the fridge for 4-5 days. Reheat them in the microwave until warmed throughout and serve.
Old Bay Smoky Breakfast Potatoes Recipe from Slumber & Scones https://www.slumberandscones.com/old-bay-smoky-breakfast-potatoes/