When I was in college, I lived with two “culinary students”. This gave me a very bad vision of what a culinary student really was. My culinary roommates ate “organic” boxed macaroni, complained about how hard hollandaise sauce was to make, and tried to make my life a living hell. One of these people married the first helpless bloke that was willing to take her. The other seems to be busy trying to convince herself she is an artistic hippie food snob. Either way, my view of culinary experts never improved much.
These culinary roommates of mine always ate a lot of frozen “organic” food. This includes frozen hashbrowns and french fries. They actually had me convinced–for a short while– that potatoes for breakfast was something only possible with pre-cooked, frozen trash.
These potatoes are something I almost only make for breakfast, but they will work just as well for lunch or dinner. The reason for this is all of the delicious herbs that bridge the gap from crispy breakfast potato to luscious baked potato for dinner.
No matter what you make them for, I hope you enjoy them. I served them with my Breakfast Sandwich and they were absolute perfection.
- 1 lb tri-color klondike potatoes
- 1 tsp each of dried parsley, oregano, rosemary, basil, and tarragon
- 1 T garlic salt
- 1 T paprika
- 1 tsp black pepper
- 1 tsp red pepper flakes
- salt to taste
- 2 T olive oil
Toss together all of the herbs and seasonings.
Chop the potatoes into about 1 square cm pieces. and spread onto a baking sheet.
Toss with the seasoning blend. Make sure the potatoes are spread out evenly over the baking sheet, so that none are on top of the other. This will prevent them from getting crispy. Drizzle thoroughly with olive oil.
Bake at 400 degrees fahrenheit for 15-20 minutes. Serve immediately, with any main dish. Preferably something delicious and breakfasty and eggy. But that is just my opinion.