J. and I have a semi-long distance relationship right now -- he lives an hour away so we can only see each other once a week with our schedules (but I know that it could be much worse). Whenever he stays over we always make the same breakfast in the morning, potatoes, scrambled eggs, toast and coffee. The original post roasted these potatoes, but we made them the way that we always do, in a skillet.
From Spoon with Me.
-2 pounds red potatoes, cut into 1/2 inch cubes
-2 cloves minced garlic
-1 teaspoon dijon mustard
-3/4 teaspoons kosher salt
-1 teaspoon freshly ground black pepper
-3 tablespoons olive oil
-1 small lemon, halved
-3 tablespoons chopped fresh parsley leaves
|Heat olive oil in a large skillet.|
Cut each red potato into about four pieces, so they are bite sized.
Saute the potatoes for about three minutes, then stir in the garlic, mustard and seasoning.
Cook until browned.
|Once cooked through, mix in the fresh parsley and lemon juice from one lemon.|
These potatoes were delicious! I really enjoyed this as a different recipes to make breakfast potatoes, especially since we make potatoes for breakfast so often. The lemon flavor added a freshness and the parsley added a nice color. These were good served with eggs and toast.