Simple Breakfast Potatoes!

Hello!  I know these potatoes are not “baking” nor are they for the Bears.  But they are so good I wanted to share them with you, in case you are in a search of a delicious and simple potato during these final cold months in Chicago while we wait for Spring to show up (and for the NFL to release the Bears 2019 schedule)!

My Aunt Lee turned 90 years old this weekend and so all of us Tuohy nieces through a really nice birthday brunch for her.  I was in charge of the potatoes.  My first thought was “Potatoes for 35 people?  I’ll just whip up some sort of potato casserole that I can prepare the night before”.  But then I decided I didn’t want to serve anything heavy since we were already having quiches, French toast casseroles, coffee cakes, crab cakes and salads.  I wanted a simple, yet delicious potato as my side dish.  I am super picky when it comes to breakfast potatoes.  They have to be cooked all the way through, but not mealy and dry. They have to be crisp on the outside with a good seasoning, even if it’s just a simple salt and pepper to taste.  I also know that not all potatoes reheat well… for instance, I think left over french fries taste terrible…no matter how good they were the night before, they are never satisfying the next day.  I wish someone had a resolution for making leftover fries taste good.  If you know of a trick, please share!  That said, these potatoes I made got rave reviews.  I did wake up at 6:30 am on Sunday morning to go to Mariano’s to buy the potatoes and come home and make them fresh for the 11:30 brunch so that I didn’t have to refrigerate them at all… I didn’t want to risk re-heating and losing the quality.  So, if you’re just making these for a small crowd or yourself, these are perfect, simple and quick to make.  I think you will enjoy them even as a dinner side dish.

Here is all that I did to make them (I bought 9 pounds of pre-washed potatoes and made them in 1 pound batches between 2 skillets – so this is broken down for a regular serving of  1 pound which should serve 4 people)

1 Pound of small mini Red New potatoes

1 tsp of Garlic Powder

1 tsp of coarse Sea Salt

Few dashes of pepper

About 1 tablespoon of Olive Oil

2 tablespoons of butter – or enough to fill your skillet

Poke your potatoes with a fork or a knife a couple times and put them on a microwave safe plate. Microwave for 6 minutes. Cut them into quarters. In a bowl toss the quartered potatoes in olive oil and sprinkle the garlic powder, salt and pepper on them and toss some more to evenly coat.  Heat up a skillet with a couple tablespoons of butter over medium-high heat.  Strategically place your potatoes with the inside or meat of the potatoes facing down on the skillet and the skins facing up. After about 4 minutes (or until browned to your liking, flip the potatoes to the other side that needs browning, skins remaining up. Brown for another few minutes.  And Voila!  You will have amazingly crisp, perfectly cooked and deliciously seasoned potatoes.   And feel free to add any other herbs you’d like, such as Rosemary or Thyme.  But they are perfect as is!

I hope you enjoy them and please feel free to reach out to me with any questions.

Thank you for reading my blog and … GO BEARS!

And Happy 90th Birthday Aunt Lee! She is the one in the middle and talked about how this was “the trip of a lifetime” that she took with her best friend to Italy and then over to Greece.  I loved hearing her story behind this photo. She said this was probably the 1950’s. I also loved how they used to “dress” for flying and pose on the tarmac in front of the plane for photos.  Flying with class! I hope to be as well traveled as Aunt Lee by the time I turn 90.

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Published by

Sarah

2018 will mark my 7th Season making treats and baking for the Chicago Bears. You might be thinking, how does one land that gig? Well, let me tell you. It’s riveting… My younger brother, Danny, works full-time for the Bears. Our entire family have been life-long Bears fans, btw. Back in the summer of 2012, he came to me and said, “Hey, we need someone to make treats for the team. Do you think you can do it? Because my boss said, Dan, you’ve got all those sisters, can’t one of them bake? So, I volunteered you.” My first response was, “YES, but I don’t know how to bake”. I mean, up until that point, the only things I remember ever baking were 1) S’mores Bars back in the 80’s off a recipe on the back of the Golden Grahams cereal box. Come to think of it now, I don’t even think those things went into the oven – so technically that wasn’t baking. And 2) Good old Nestle Toll House cookies – which NEVER turned out the same each time I baked them and it drove me nuts and got me to HATE baking for that very reason. I was always in love with cooking, though. I was the gal who threw dinner parties often and provided an obnoxious array of hors d’oeuvres and wine – that’s more my thing. Side note: I learned the hard way that baking and wine don’t mix. Ha! However, I was honored and excited to have been asked to step up to the plate for this little baking / treat-making gig, for THE CHICAGO BEARS, no less. So my answer was an enthusiastic, YES! I figured I still had a month before the first regular season game, which is when the “treat days” begin – every Thursday during the regular season (not preseason). So, I hit the streets in search of good recipes and then got to work test-baking in the kitchen for the rest of that summer. As I became more internet savvy, I started following lots of baking bloggers and watching video tutorials. I would go to parties and if I tasted something that I thought was exceptional, I would never hesitate to ask for the recipe. Baking for the Bears is always in the back of my mind when eating desserts. I now have an arsenal of treat recipes worthy of offering at a bake shop, if I do say so myself;) . I started getting requests for my pound cake, outside of Baking for the Bears, and my Double Chocolate Chip Sea Salt cookies have been quoted as “The best cookies in the world” by a well-known player, as well as friends, family and neighbors. One of the first things I did was perfect a cookie of my own that comes out pretty consistently crunchy on the outside but chewy on the inside. I no longer rely on the old Toll-House recipe. It’s the one thing I never get tired of baking. The guys get them every week. With that said, this season, I plan to blog my recipes each week, and share with you whatever it is I am making for the Bears. I’ll also give you tried & true feedback on what worked, what didn’t, and any fun comments that the players, staff, friends & co-workers might have regarding the treat of the week. My office colleagues love it when football season rolls around, because I typically find new recipes and test-bake on Sundays to bring in on Mondays for critical reviews. From there, I decide if they are Bear-worthy for Thursday Treat Days at Halas Hall. I hope you will check in periodically and enjoy my blog. I’m super excited for the 2018 Bears football season both on the field and in the kitchen! GO BEARS! This is gonna be a good season… I can feel it!

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