Brunch Potatoes Recipe

Wash and cube

Wash potatoes thoroughly. Peel if desired. Cut potatoes into 3/4-inch (about 2 cm) cubes for even cooking.

Dice the yellow onion into roughly 1/4-inch pieces. Core, seed and dice the red bell pepper to match onion size. Mince the fresh parsley and set aside for garnish.

Parboil potatoes

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until edges begin to soften (6–8 minutes). Drain potatoes and let steam-dry in the colander for 3–4 minutes.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and butter. Heat until butter melts and starts to foam but does not brown (about 1 minute).

Sear potatoes

Add the drained potatoes in a single layer, making sure not to overcrowd the pan. Let potatoes cook undisturbed for 4–5 minutes until a golden-brown crust forms on the bottom. Use a spatula to flip and rotate pieces so multiple sides get browned, cooking another 4–5 minutes.

Add aromatics and seasoning

Reduce heat to medium. Push potatoes to one side and add the diced onion and red bell pepper to the empty area of the skillet. Sauté vegetables 3–4 minutes until softened and beginning to color. Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Toss everything together so potatoes and vegetables are evenly coated and continue cooking 2 more minutes to meld flavors.

If the pan becomes dry, add a teaspoon of olive oil and a small pat of butter to help with browning and flavor.

Crisp and adjust

Increase heat briefly to medium-high for 30–60 seconds while stirring to re-crisp any softened edges. Taste and adjust seasoning with additional salt and pepper if desired.

Remove skillet from heat. Sprinkle minced parsley over the potatoes and gently toss to combine.

Serve immediately as a brunch side alongside eggs, bacon, or a breakfast sandwich.