I like to make pan-fried potatoes in the morning. I usually make as many as I can fit in a pan and warm them up for breakfast, day by day, throughout the week. Sometimes I put them alongside Quinoa-Coconut Pancakes, but most of the time I just have them with some fruit.
Theses Purple Majesties are pretty little things, though they aren't as creamy and flavorful as my favorites, Yukon Golds. But they're still delicious straight out of the garden, and they've been adding gorgeous color to dishes all summer.
Simple Pan-Fried Potatoes
Rinse and dry 4–5 small potatoes (any variety will work — Yukon Gold, Purple Majesty, Small Red) and chop into 3/4-inch pieces. Chop 1/2 medium-sized onion (red, yellow, or sweet) into 1/2-inch pieces and set aside. Heat 2 tblsp. olive oil in a skillet over medium-high heat; add the potatoes and sauté for 2–3 minutes. Add onions and season the whole skillet generously with salt and pepper.**
Once the potatoes start to get crispy on the edges (about 5 minutes), turn the heat down to medium-low and cover. Continue to cook, mixing and turning the potatoes as necessary, until cooked through and the potatoes are nice and soft. Take off the heat and serve with slices of avocado or salsa, if desired.
**Variations: Sometimes I add red chili flakes and/or cumin and/or dried oregano at this point. Or sometimes I'll add fresh chopped parsley and other herbs at the end, once I've taken the potatoes off the heat.
