Garlic and Herb Breakfast Potatoes
-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.