Grace Esler

Garlic and Herb Breakfast Potatoes

Grace Esler
Garlic and Herb Breakfast Potatoes

Garlic and Herb Breakfast Potatoes

(serves 4-6)


-4 cups of diced Yukon Gold potatoes

-1 tablespoon of olive oil

-1 tablespoon of water

-1 small shallot, diced

-1 clove of minced garlic

-1 tablespoon of fresh herbs (rosemary, thyme, or chives work well!)

-salt and pepper to taste



In a large sauté pan, heat the olive oil on medium high heat. Sauté the potatoes about 5 minutes until they brown on the outer edges. At this time, turn the heat down to medium, pour the water over the potatoes, and cover the pan with a lid. Allow the potatoes to steam for about 3 minutes; this will create a tender bite for the inside of the potato. Uncover the lid and add the shallots and garlic. Let them sauté for about 3 minutes or until they’re translucent. To finish, season the potatoes with fresh herbs, salt and pepper, and serve!

My favorite way to serve these potatoes are with a fried egg to top and shaved parmigiano-reggiano cheese as pictured below.