This fall I did two brunch classes at Haven’s Kitchen back to back. Twelve students is always a lot to juggle, so for brunch I felt it was even more important to choose stress-free recipes that I would ordinarily recommend for large groups. You don’t want disaster to strike before you’ve even had your coffee. One dish I put on both menus was oven-roasted potatoes.
They’re so simple I was a little bit embarrassed to be teaching the recipe in a class setting. But simple is often the empowering, especially when our ordinary inclination is to bite off more than we can chew when entertaining. I wrote about these semi-sweet potato home fries a while back, and these oven-roasted potatoes are kind of the blonder, more attractive older sister to that dish. If you buy baby potatoes, all you have to do is halve them. And to make them a little more interesting than just regular roasted potatoes, I added sumac and a hint of smoked paprika. They’d be great as a simple side for a Mediterranean dinner. But I had them in mind this week as the perfect starchy side for New Year’s Day hangover brunch. Enjoy them alongside this or this. If you’re feeling saucy, you can add some of this to the top.
One of my New Year’s resolutions is to get back to simpler food and really do it right. If there’s anything I’ve learned from teaching it’s that the aha moments come from the hidden genius in small tasks and seemingly obvious ideas, not in gilding the lily or reinventing the wheel. These roasted breakfast potatoes might just be one of those recipes. Because when it’s this easy to get your carby morning fix, there’s no reason to walk outside to order a bacon egg and cheese.
- 1 pound baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon sumac, divided
- ¼ teaspoon smoked paprika
- Preheat the oven to 425 degrees F.
- In a medium mixing bowl, toss the potatoes with the oil, salt, half the sumac, and the paprika. Arrange on a parchment-lined baking sheet, cut-side down. Roast in the oven until nicely browned on the bottom and crispy, about 30 to 40 minutes. Transfer to a serving bowl and sprinkle with the remaining sumac.