Possibly the quickest, most simple way to cook a potato, this recipe can be modified with various herbs and spices to fit the flavor of the meal. Basil and garlic is a robust combination, or use chili powder, cumin, and lime for a Tex-Mex theme.
1-2 medium russet potatoes, diced into ½” cubes
2-3 tablespoons olive oil (extra-virgin, high quality oil will make the potatoes more flavorful and crisp)
½ tablespoon salt, more to taste (sea salt can be a nice variation in texture)
Fresh ground black pepper to taste
2 cloves garlic, finely minced
3 tablespoons fresh basil, finely chopped
4-8 eggs, fried to desired firmness
1 sungold or heirloom tomato, diced
1 cup guacamole
- Preheat the oven broiler. Place cubed potato in a pile in the center of a large baking sheet. Drizzle over the olive oil and sprinkle on the salt, pepper, garlic and basil. Mix all these ingredients together by tossing the potatoes with your fingers, making sure they are evenly coated, then distribute the cubed potato evenly across the baking sheet.
- Place them under the broiler for 5-10 minutes, until just golden brown, then take them out and flip over the chunks with a spatula. Return to the oven for another 5-10 minutes, until light brown and soft all the way through.
- While the potatoes are in the oven, fry the eggs and dice the tomato. Let the potatoes cool for a minute before serving them on plates, topped with the fried eggs, diced tomato and guacamole.