Using russet potatoes, these Southern fried potatoes are perfectly crispy on the outside while remaining tender on the inside. Serve with a poached egg and ooooh weeeee do you have a meal!
Keyword: breakfast potatoes
2small potatoes, peeled and diced in ½" squares
1Tbspthyme (or whatever herb you have available)
salt and pepper
2eggs, poached optional
In a non-stick skillet over medium heat, heat up olive oil then when olive oil is starting to sizzle, add potatoes. Immediately salt potatoes generously and continue tossing constantly for the next 10 minutes until potatoes start getting tender.
Crank heat up to medium-high and continue cooking for another 10 minutes, stirring a good bit (but doesn't have to be constant) until brown and crispy. Throw in thyme and pepper and toss to combine.
Remove from the pan and serve immediately with poached egg.
These potatoes really should be eaten immediately. They don't keep well and retain their crispiness.