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YIELD

4 servings

TYPE

Breakfast

TIME

30 minutes

LEVEL

Intermediate

Here's What You'll Need

1

russet potato, olive oil, sweet onion, salt, garlic powder, sweet paprika, chives, lemon wedges

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Parboil the Potatoes

2

Place potatoes in a saucepan, cover with water. Add salt, bring to a rapid boil. Cook for 8-10 minutes. Strain potatoes with a colander, then allow potatoes to steam dry for 5 minutes.

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Cook the Potatoes

3

Heat a cast iron skillet until hot. Add extra virgin olive oil , then add potatoes. Season with 1 tsp Kosher salt, then cook for 5 minutes undisturbed.

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Add Onion

4

Add onion, then toss the potatoes and cook undisturbed 5 minutes. Check the potatoes for doneness. If crispy, go to next step. If not, let them cook another 5 minutes.

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Finish, then Serve

5

Season with garlic and paprika, then toss once more. Serve immediately with chopped fresh herbs and lemon wedges, if using.

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