Herby Breakfast Potatoes
These aren’t your ordinary breakfast potatoes. To amp up the flavor, we toss petite peewee spuds with a spiced butter and shower them with fresh herbs. Delicious on their own, the potatoes taste even better dipped into our cheesy Breakfast Béchamel just like fondue. What could be more fun for a holiday brunch with family and friends!
Ingredients
- 2 lb. (1 kg) peewee potatoes
- Kosher salt and freshly ground black pepper
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. paprika
- Red pepper flakes or cayenne pepper (optional)
- 1/2 cup (1/2 oz./15 g) mixed fresh herbs, such as dill, parsley, chives and/or tarragon, roughly chopped
- Flaky sea salt
Directions
Put the potatoes in a medium Dutch oven or a large saucepan, add water to cover and generously salt the water. Bring to a boil over medium-high heat and cook until the potatoes are just fork-tender, 15 to 20 minutes, depending on their size. Drain and set aside.
Set the pot over medium heat and melt the butter. When the butter has melted and is starting to bubble, add the garlic powder, onion powder and paprika and stir to combine. Cook for about 1 minute to allow the spices to bloom.
Return the potatoes to the pot and toss with the spiced butter. Add 2 tsp. kosher salt, a few generous grindings of black pepper and a pinch of red pepper flakes, to taste. Serve warm or at room temperature. Just before serving, sprinkle the potatoes with the herbs and flaky sea salt. Serves 6.
Williams Sonoma Test Kitchen