Name: BSK Breakfast Potatoes
Yield: Serves 6
Cuisine: American
Ingredients: ¼ tsp freshly ground black pepper; 2½ tsp kosher salt; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp cayenne pepper; ¼ cup/60 ml canola oil, plus 2 tbsp; 1½ tsp dried thyme; 1 tsp dried tarragon; 2 lb/910 g Yukon Gold potatoes, cut into 1-in/2.5-cm pieces; ¼ cup/60 ml water; 1 yellow onion, cut into ¼-in/6-mm slices; ¼ tsp sweet paprika

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

On Saturday mornings my dad would make home fries with frozen, cut potatoes, bell peppers, onions, and “secret spices.” I loved to smell them cooking while I was still in bed. At the restaurant, I use fresh Yukon Gold potatoes because they have a naturally buttery flavor, and a mix of garlic, cayenne, and paprika that gives the dish a real kick. The potatoes are soft on the inside and crisp on the outside and the caramelized onions add a touch of sweetness that balances the heat.