The Perfect Breakfast Potatoes

These flavorful potatoes will work perfect with your favorite omelet or scramble.

Ingredients

Serves 4

4 cups water

1 teaspoon salt, plus extra to taste

6 medium yellow potatoes cut into 1" cubes

3 tablespoons olive oil

11⁄2 tablespoons Herbes de Provence

Freshly ground black pepper to taste

Yellow Potatoes

Yellow potatoes are a popular choice for their soft and creamy texture, but you can use your favorite potatoes if you don’t have yellow potatoes available. Russet potatoes are starchier but will also work great with this recipe.

1. In a large stockpot, bring the water to a boil and add 1 teaspoon salt.
2. Add the potatoes, cover, and cook over medium to low heat for approximately 7 minutes. (You are trying to precook the potatoes; you don’t want them too soft, just enough to be al dente.)
3. Strain the potatoes.
4. In a large skillet over medium heat, heat the oil.
5. Add the potatoes and immediately season with Herbes de Provence, salt, and pepper to taste. Stir and make sure every potato is covered with seasonings.
6. Cook the potatoes until they have a brown crust on every corner, stirring every minute or so. This process takes about 10 minutes.
7. Refrigerate the potatoes overnight to make them a resistance starch.