It’s almost Super Bowl Sunday and that means football food! While everyone is prepping wings, pigs in a blanket, sliders and chili for the big game, I thought what about breakfast?! You never want to forget about the most important meal of the day and these crispy breakfast potatoes are exactly what your table needs!
I found this recipe online and couldn’t wait to try it out. I am a huge fan of breakfast potatoes and when they are the crispy, they are even better! In all honestly these potatoes are not just for breakfast, you can have these as a side to go along with fried or baked fish making a twist on fish & chips that would be absolutely delicious! Below I have the ingredients to serve 6-8 people, I ended up cutting this in half while testing this recipe for my husband and I, but feel free to double if you are having a large brunch gathering with friends.
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters
- 5 tablespoons extra-virgin olive oil
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Adjust oven rack to center position and preheat oven to 450°F. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
I really loved these potatoes, the added flavor from the rosemary/garlic oil was incredible. And to top it off, this made the house smell so good! Do you have any Super Bowl favorite recipes? I would love to hear what fun foods you have in store!