I have an over-zealous love for potatoes. Baked, fried, roasted, boiled, mashed, or any combination within... I could eat them every day.
There's a stand at the market that specializes in root vegetables. They have the best beets, onions, carrots, and potatoes, in every color of the rainbow, in the entire city. Every week, I fill up a bag with handfuls from each bin: La Ratte, Adirondack Blues, Austrian Crescent, Belle de Fonteney, and on Sunday morning, they become one of my most favorite and simple dishes: breakfast potatoes.
The guts of this recipe are simple: potatoes, onion, chilies, rosemary, salt, pepper and a few other spices. It holds up remarkably well to whatever you have in your spice rack or lurking in your vegetable drawer. I've thrown in kale, tomatoes, curry powder, mustard seed. Adapt away.
Sunday Brunch Potatoes
10 smaller, mixed heirloom potatoes, chopped bite-size
1 shallot (or other small onion), chopped
1 small, hot chili, finely diced
1/4 tsp (few shakes) each of chili powder, cayenne pepper, sweet hungarian paprika
sprig fresh rosemary (or dried, crushed between your fingers), diced
s/p to taste
Pour a generous amount of good olive oil in a large skillet. Add shallot, saute briefly. Add potatoes and stir until all are well covered with oil. Add chili. Stir and cook for five minutes. Add spices and rosemary, stir, and cook for another fifteen minutes. Season with s/p to taste. Cover and cook until all potatoes are tender, stirring occasionally to prevent sticking.