AKA brunch/lunch/dinner/WHENEVER potatoes
Let me begin by explaining- you can literally eat these delicious little potato onion bites any time of the day! So easy and SO right! I personally prefer them for breakfast, when I wake up late on a lazy Sunday morning and just need some comfort food to indulge in. I usually eat them totally alone as a main dish, without a side of eggs or protein! I know.. how crazy. ;)
One thing for sure, once you have these, breakfast potatoes or hash browns at your fav breakfast joint, won't even own up. THAT good!
SO, my little sister Sydney [aka the greatest baker ever], makes a version similar to these ALL the time on holidays. Like Christmas morning or Easter or thanksgiving- she is actually the ultimate breakfast maker (Is there anything she can't do?!). Or if I am visiting for the weekend and she is shockingly off from work, I'll beg her to please make her morning potatoes, and I'd be in breakfast heaven. But ONE TIME.. Literally once out of the billion times she's made these, Ryan was over and had them and BOOM! Hooked. Just like that. He constantly asked why I never made them and blah blah blah. So of course, I had to learn this simple meal on my own. And keep in mind- this was before I was into cooking, and frozen food was my thang. Added some spices to make it my own.. And here you have it!
PLUS, check out that BRIGHT Romesco sauce! Do you know what Romesco is? Because I sure didn't UNTIL I stumbled across this recipe, and knew instantly I needed it. Now. Basically just a super refreshing AMAZING tomato-roasted red pepper-nut sauce, thrown together in minutes. Yes you read right.. MINUTES! Pour it over literally anything, and *BONUS*, it can be served hot OR cold. Ugh love. And BTW- the Romesco is totally vegan, and if you replace the butter with olive oil in the potatoes, THAT is vegan too. Just don't sprinkle with cheese :)
So let's get cooking! Enjoy! xx S.
|Vegetarian • Gluten Free|
I N G R E D I E N T S:
- 2 large russet potatoes, skin on and cut into small cubes
- 1 large sweet onion, diced
- 3 Tbs of unsalted butter
- Dried Basil, Thyme, & Rosemary- my go to spice medley!
- 1/2 a jar (12 oz.) of Roasted red peppers
- 2 large tomatoes
- 1/2 cup of sliced almonds
- 1-2 Tbs of olive oil, + a little more for sauteing
- 1 clove of garlic
- 1/2 lemon, juiced
- Large bunch of fresh parsley
- Salt & Pepper
- Fresh parmesan to serve (optional but HIGHLY recommended!)
ROMESCO!: In a blender/food processor, chuck in your roasted red peppers, tomatoes, olive oil, garlic, lemon juice, parsley & a sprinkle of salt + pepper. Blend until desire consistency, and adjust to taste. I prefer my sauce a little chunky but you can totally thin out with more olive oil, or thicken with less!
POTATOES!: In a large skillet over medium heat, melt your butter and a small splash of olive oil. Once hot, toss in your potatoes & onions, and mix well so all coated evenly. Now, add your dried medley of spices- a nice coating of each, plus some salt + pepper. Reduce heat to medium low and cover. Stir/flips potatoes occasionally until cooked through and they start to get crisp around the edges- about 20 minutes total.
TOGETHER!: NOW the best part! In a small saucepan over medium low heat, dump your fresh amazzzzzing red pepper [super creamy] sauce, and heat through while stirring. Once heated completely, drizzle over your potatoes, top with fresh shaved parm & EAT! SOOOOOO GOOOOOOD.
*Notes: If you find your potatoes are burning too quick, just reduce the heat. And if they seem too dry, just add another splash of oil. The reason I keep them covered in between flipping, is so they steam a little and the middles cook through. For quickest cooking, cut them into super small cubes!