Loving a hearty breakfast any day of the week and not just for Sunday morning I decided to make a "Sunday" style breakfast for Monday morning. Nothing like starting the day off with good food and a full belly. Breakfast gave me the energy to push through the Monday wall.
Now I know the recipe title says Golden Olive Oil Roasted Potatoes and my photo is telling a different story. The original recipe directed me to soak my potatoes overnight in cold water in the fridge, then in the morning boil for 10 minutes, drain and dry out for 10 minutes, then roast in a 475° oven. I think the 10 minute boiling time was too much making these mushy and more like mashed potatoes which didn't make for very good roasting or for a golden color. (I didn't read the directions correctly, what else is new? The directions say boil until the potatoes are barely fork tender. That would be why.)
The end result was still a very tasty olive oiled potato. It made for a great breakfast side dish with fried egg whites and jalapeno sausage. Since these didn't turn out as they were supposed to I think I like my first breakfast potato recipe I made much better. The Yukon Gold Potatoes Sauteed in Clarified Butter tasted and photographed much better.
I'm not ruling out making these Golden Olive Oil Roasted Potatoes again though because they would make a wonderful side dish with any meat.
MyRecipes and Sunset, December 2008
Makes 8 Servings
Stars of the Show:
- 5 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
- 3 tbsp extra virgin olive oil
- 1/2 tbsp sea salt
And Action:
Put the potatoes in a large bowl, cover with cold water, and refrigerate overnight.
Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp salt and stir gently to coat.
Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Sprinkle the potatoes with more sea salt to taste.
Nutritional Information: (per serving)
Calories: 255 (18% from fat)
Protein: 6g
Fat: 5.2g (sat 0.8)
Carbohydrate: 45g
Fiber: 3g
Sodium: 383mg
Cholesterol: 0.0mg
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11 comments:
That dish is making me hungry. Sounds great!
Ellie - The best thing is when you have leftover potatoes and you can fry them up a couple of mornings. Doing a repeat for breakfast!
Interesting, never heard of soaking potatoes overnight before cooking them. When I'm in a hurry, sometimes I'll cut up potatoes and boil them to cook almost through, then roast with olive oil.
Jeanette - The original recipe stated that soaking the potatoes overnight helps create a creamy center and gives it that golden roasted color. Not sure how true this is since I've roasted potatoes before without soaking them or boiling before roasting and they turned out creamy and golden. However, having to soak them overnight meant that I had a great side dish for breakfast!
Is it wrong that I can't take my eyes off the sausage and fried egg...oh lawdy, I know the recipe is about the potatoes but that plate full of food looks GOOD!
Well I think the whole darn thing looks delish. And simple too. Yes, I need simple:)
Brandie - That is Holmes Smokehouse Pecan Smoked Jalapeno Sausage. It is heavenly. I picked it up at HEB.
Ang - Very simple! Made for a great hash this morning for breakfast!
Those potatoes sound delicious. And that ginger soup too!
Come by and enter one of my three giveaways if you like:
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Elizabeth - Thank you for the invite! I'll be sure to head over and check it out.
That's great that you were able to make this recipe work. I'm sure that it was delicious either way.
Lisa - The recipe did end up working out. Next time I know not to over boil them and once again that I need to read the directions better.
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