Breakfast Potatoes Or Fries Pb Recipe
Make Breakfast Potatoes Or Fries Pb Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main ingredients
Seasoning & crisping
Optional add-ins & garnishes
Method
Prep (both methods)
- 1
- 2
For fries: soak
If making fries, place the cut potato sticks into a bowl and cover with the listed cold water (4 cups). Soak at least 30 minutes (up to 1 hour) to remove surface starch — this yields crisper fries. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.
- 3
For breakfast potatoes: parboil (recommended)
If making breakfast potatoes, bring a large pot of water to a boil, add 1/2 tsp of the kosher salt, and add the potato cubes. Parboil 4–6 minutes until just beginning to become tender but still holding shape. Drain thoroughly and let steam dry in the colander for 2–3 minutes; you can also spread on a tray to cool slightly. Drying is important so the cornstarch and oil adhere and crisp.
- 4
Mix dry seasoning
In a small bowl combine cornstarch (2 tbs), smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), black pepper (1 tsp), and the remaining kosher salt (use the remainder so total equals 2 tsp). Stir to blend.
Skillet breakfast potatoes (stovetop)
- 5
Toss with cornstarch & seasonings
If you're cooking the parboiled cubes as breakfast potatoes, place the drained, slightly cooled potato cubes in a large bowl. Sprinkle the combined dry seasoning and cornstarch mixture over the potatoes and toss gently so each piece gets a light coating. Add 1 tbs neutral oil and toss again — this helps the seasonings stick and jump-starts browning.
- 6
Cook aromatics (optional)
Heat a large heavy skillet (cast-iron recommended) over medium-high heat. Add 1 tbs neutral oil. When oil shimmers, add the sliced/diced yellow onion and red bell pepper (if using). Sauté 3–4 minutes until softened and starting to brown; transfer them to a plate and keep for mixing back in near the end.
- 7
Fry the potatoes
Add the remaining 2 tbs neutral oil to the hot skillet and spread so it coats the pan. Add the seasoned potato cubes in an even layer — don’t overcrowd the pan (work in batches if needed). Let potatoes cook undisturbed 3–5 minutes to form a golden crust, then toss or turn pieces and continue to cook, stirring every 2–3 minutes, until all sides are deeply golden and crisp, about 12–15 minutes total per batch on medium-high heat. Adjust heat as needed to avoid burning.
- 8
Combine and finish
Return the sautéed onions and peppers to the skillet and toss to combine for 1–2 minutes so everything is hot. Drizzle the extra-virgin olive oil (1 tbs) over the potatoes, taste and adjust salt if needed. Sprinkle chopped parsley (2 tbs) and serve with lemon wedges (1 lemon) to squeeze on top.
Oven-baked fries
- 9
Dry and season
After soaking and thoroughly drying the potato sticks, place them in a large bowl. Sprinkle the cornstarch (1–1.5 tbs from the measured amount — use the other 0.5–1 tbs if needed) and the combined seasoning mixture (smoked paprika, garlic powder, onion powder, pepper, and salt). Add 2 tbs neutral oil and toss until each fry is evenly coated. Excess cornstarch should form a very light dusting — this improves crispness.
- 10
Arrange and bake
Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment and spread the fries into a single layer with space between pieces; use two sheets if necessary to avoid crowding. Bake 12–18 minutes, then flip the fries and bake another 10–15 minutes until deep golden and crisp (total 22–33 minutes depending on thickness). Rotate pans front-to-back halfway through for even browning.
- 11
Final crisp (optional)
For extra crispness, broil 1–2 minutes at the end while monitoring closely to avoid burning. Remove from oven when deeply golden and crisp.
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