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Serving: Serve as a hearty side for scrambled eggs, roasted meats, or vegetarian dishes. They’re especially great for brunch!
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to regain crispiness.
Variations:
Spicy Version: Sprinkle with cayenne pepper or add chopped jalapeños for a kick.
Cheesy Potatoes: Add shredded cheese during the last minute of cooking for melty goodness.
Herb Lovers: Toss in fresh thyme, rosemary, or parsley for an herby upgrade.
FAQ:
Q: Do I need to parboil the potatoes first?
A: Not necessary for this recipe! Just dice them small so they cook through evenly in the pan.
Q: Can I use sweet potatoes instead?
A: Absolutely! Sweet potatoes add a deliciously different flavor and cook in about the same time.
Q: What’s the best type of potato to use?
A: Waxy potatoes like Yukon Gold hold their shape well, while russets get extra crispy — both work beautifully depending on your preference.
Would you like me to also create a one-liner Instagram caption to match this comfort food vibe?
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