Crispy Breakfast Potatoes

Ingredients

• 4 Russet potatoes (large, peeled and cut into 2.5 cm cubes)
• 1 tbsp salt (for the cooking water)
• 1 tsp baking soda (for the cooking water)
• 0.25 cup olive oil (divided; 1/4 cup for roasting and 2 tbsp for the sauté)
• 5 bacon (thick-cut slices, diced)
• 1 yellow onion (small, diced)
• 1 red bell pepper (diced)
• 4 garlic (cloves, minced)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp fresh thyme
• 2 tbsp apple cider vinegar
• salt and pepper (to taste)
• 4 eggs (optional; cooked to your liking)
• chives (for garnish)

Steps

1. 1

   Preheat the oven to 425 °F (220 °C).

2. 2

   Bring a large pot of water to a boil. Once it is boiling vigorously, add 1 teaspoon of baking soda and 1 tablespoon of salt.

3. 3

   Add the cubed potatoes and boil them for 5-7 minutes, until they have softened but are not yet fully cooked. Watch to make sure the water does not boil over, and reduce the heat if necessary.

4. 4

   Drain the potatoes and transfer them to a large metal bowl. Gently shake or stir the bowl to rough up the potatoes and create jagged edges, which will help them become crispy. Let them cool for 10 minutes.

5. 5

   Pour 1/4 cup of olive oil into an oven-safe baking tray or cast-iron skillet. Arrange the potatoes in a single layer, making sure they do not touch each other.

6. 6

   Place the tray in the oven and roast the potatoes for about 35 minutes, turning them several times so they brown on all sides. They should be golden and crispy.

7. 7

   While the potatoes are cooling, heat a 30 cm cast-iron skillet over medium heat for 3-5 minutes. Add the diced bacon and cook for 8-10 minutes, until crispy and the fat has rendered.

8. 8

   Remove the bacon and place it on a plate lined with paper towels. Leave the bacon fat in the skillet.

9. 9

   Add the remaining 2 tablespoons of olive oil to the skillet and increase the heat to medium-high.

10. 10

    Add the onion, red bell pepper, garlic, smoked paprika, garlic powder, fresh thyme, apple cider vinegar, and salt and pepper to taste. Cook for 5-7 minutes, until the vegetables have softened.

11. 11

    Remove the vegetables and transfer them to a plate lined with paper towels.

12. 12

    Remove the potatoes from the tray and toss them with the onion and bell pepper. Return the mixture to the skillet, add the bacon back in, and stir once more to combine everything.

13. 13

    Garnish with chives and serve with eggs cooked to your liking, if using.

Notes

The baking soda in the water helps create a rough surface on the potatoes, promoting browning and crispiness. The bacon is cooked first so its rendered fat can be used for the vegetables.

Nutrition per serving

• breakfast
• side dish
• American
• crispy
• roasted
• skillet
• with bacon
• optionally with eggs