These home fries are part two of my breakfast in bed Valentine’s Day special.
Normally at restaurants, I ask to substitute breakfast potatoes for French fries. I did so this weekend and it resulted in my eating back-to-back large portions of French fries at lunch and dinner. But at home I’m a hash or home fries girl.
My favorite way to make them is in my large cast iron skillet that’s been seasoned for years and passed down to me by my mother. There’s no better way to get that crispy crust on a piece of fish or a lowly potato. This last go round I decided to toss my spuds with some herbs de Provence. It’s one of those jars on my spice rack that I always forget about.
For those of you who’ve never put herbs de Provence on your spice rack in the first place, it’s usually a mixture of fennel seed, dried savory, thyme, basil, lavender, and other goodies found in the region. The anise-y flavor of the fennel and basil is always what stands out to me, so I often go with a simpler dried thyme or rosemary in soups and things. But I might give that a second thought after this last little experiment. The herb mixture made the roasting potatoes all the more fragrant in the oven, and it gave a great savory earthy quality to the sweet potatoes I used.
You can of course throw in any combination of dried herbs you have on hand, and feel free to use a mixture of potatoes. The best part about these home fries is that they just hang out in the oven as you ease out of sleep and prepare whatever other delicious surprise your breakfast companion can look forward to.
If you’re still looking for a gift for that special someone, consider giving me for Valentine’s Day! I’m offering a couples cooking class special through my site for anyone who orders this week.
Also, I sent the first ever Feed Me Phoebe newsletter yesterday! Sign-up in the sidebar if you haven’t already so you can receive delicious updates and news on my latest class schedule and special offers.
- 1 large russet potato (about 1 pound), cut into ½-inch cubes
- 1 large sweet potato (about 1 pound), cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika (sweet Hungarian)
- ½ teaspoon herbs de Provence
- ½ teaspoon sea salt
- Preheat the oven to 425 degrees.
- In a large 15-inch cast iron skillet, toss the potato with the remaining ingredients until well combined. Arrange in an even layer, with as little overlap as possible. Bake in the middle of the oven for 20 minutes until the bottom of the potatoes is just starting to brown.
- Remove the pan from the oven and using a sturdy flat metal spatula, redistribute the potatoes. If little pieces get stuck on the bottom of the pan, don’t worry. They’ll just become all the more crispy and delicious. Arrange in a even layer, and return to the oven. Bake for another 15 to 20 minutes, until the potatoes are very crispy on the outside and tender on the inside.
- Serve the potatoes alongside eggs or savory crepes. They taste great with aioli, romesco, or a spicy pesto on the side.