Brunch Potatoes Recipe

Prepare potatoes

Wash and scrub the potatoes. If using Yukon Gold, leave the skins on for texture; if using Russet, peel if you prefer. Cut potatoes into 1/2-inch dice so pieces cook evenly (about 1/2 inch cubes). Rinse the cut potatoes under cold water until water runs clear to remove excess starch, then drain and pat dry thoroughly with a clean towel or paper towels.

Par-cook potatoes (two options)

Option A - Boil: Place diced potatoes in a pot of salted cold water, bring to a boil and simmer 6–8 minutes until just tender when pierced with a fork but not falling apart. Drain and let steam-dry for 2 minutes. Option B - Microwave: Spread diced potatoes in a microwave-safe bowl, sprinkle with 1–2 tbsp water, cover, and microwave on high 4–6 minutes until just tender. Drain any liquid and pat dry.

While potatoes cook, thinly slice the half onion, core and seed the red bell pepper and cut into roughly 1/2-inch pieces, and mince the garlic. Set vegetables aside.

Heat the pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the olive oil and butter. Swirl until the butter melts and starts to foam but does not brown.

Sear potatoes

Add the drained, dried potato cubes to the hot skillet in a single layer. Avoid overcrowding — if your pan is small, work in two batches. Let potatoes cook undisturbed 4–5 minutes until the undersides turn golden brown and crisp.

Add aromatics

Toss the potatoes and push them to make space in the pan. Add the sliced onion and pepper to the empty space, letting them cook 2–3 minutes to soften and develop color. Stir to combine with the potatoes, then add the minced garlic and cook 30–45 seconds until fragrant.

Season and finish cooking

Sprinkle the smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and red pepper flakes (if using) over the potato mixture. Stir to coat evenly. Continue cooking, stirring occasionally, another 4–6 minutes until potatoes are tender through and nicely browned on multiple sides. Taste and adjust salt and pepper as needed.

Add herbs and optional cheese

Remove the pan from the heat. Stir in the chopped parsley and sliced chives. If using, sprinkle the shredded cheddar or crumbled feta over the hot potatoes so it melts slightly. For a touch of brightness, drizzle the lemon juice over the finished potatoes and toss once.

Transfer to a serving plate or keep in the skillet. Serve hot as a brunch side with eggs, avocado, or your preferred protein. Leftovers keep refrigerated for up to 3 days and reheat well in a skillet to re-crisp.