No, there’s no crab in these potatoes. However there is another ingredient which makes these potatoes special. If you’re from Maryland, it gets lodged in your fingernails after a day of picking crabs. The smell of it alone screams summertime. It’s Old Bay, and I’m bringing it to breakfast. Yeah, you heard me. I’m not scared, and you shouldn’t be either because these potatoes are flavorful and delicious, and pair really nicely to creamy scrambled eggs.
Most breakfast potato recipes are labor intensive, and that is just not synonymous with my name. For my breakfast taters, I cut them small and roast them high so the insides are nice and soft and the outsides are crunchy and full of flavor. This allows me time for other things like chugging coffee. This makes enough for 4 side portions.
Let’s give it a go!
- 4 medium russet potatoes, diced into 1/4 inch cubes
- 1-2 teaspoons Old Bay (If you’re unsure, start on the low end. You can always add more when they’re done. I however, go all in. I’m a risky beotch)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon of onion powder
- 1 clove of garlic, minced
- salt to taste
- olive or vegetable oil
Make sure one of your racks is low in your oven. Preheat to 450 degrees.
Line a cookie sheet with aluminum foil (or don’t if you’re feeling rebelious and have the desire to do more dishes). Drizzle with your oil to prevent sticking. Evenly spread the potatoes into a single layer and toss with all of you seasonings except the garlic. Toss the pile with your hands and more oil to coat each potato with all of the love. Remember, potatoes are bland sons of bitches, and they need lots of flavor to make them tolerable.
Place the pan in your oven for 12-15 minutes or until you can really seem them getting browned on one side. Take them out of the oven and throw the minced garlic on top of the potatoes. Toss the potatoes around but ensure they’re back in one even layer. Roast for another 10 minutes or until cooked through on the inside and crispy on the outside. When you remove them from the oven, pop a few little bits in your mouth to determine how much salt you’ll need. Adjust seasoning as needed.
Feel free to add more of anything that feels right.
Serve with your breakfast favorites and enjoy! From the East Coast to wherever you may be, with love.