Updated: Apr 22
I’m happy to announce that this week marks the Grand Reopening of our Saturday Café for dine in! We are launching a newly revamped menu that features some new items as well as several seasonal, weekly changing offerings inspired by our wonderful local produce as well as our participants from around the globe. We’ve really taken care to weave some interesting international flavors with our abundant local produce and garden grown offerings. We truly hope you’ll come out and enjoy some sunshine on our patio with your family and let us cook for you! Our menu will feature constantly changing chalkboard items so swing by and see what’s new each week. Our recipe this week is inspired both by our café relaunch and some of our staff members who have found one side item in particular to be very addictive! Our spiced breakfast potatoes are simple to make pretty universally appealing. A little care with each step is all that’s required. So, come try ours and then go home and make your own the next morning!
MAKE Café Breakfast Potatoes 1 lb Russet Potatoes 1 Tablespoon Smoked Paprika 2 teaspoons Thyme, dried 1 teaspoon Granulated Garlic or Garlic Powder Neutral Oil (Canola, Peanut, or Vegetable) or Clarified Butter (if you really want maximum flavor!) Salt & Pepper to taste Procedure
Wash and peel the potatoes
Cut into ¾ inch pieces and place in a pot with just enough water to cover
Place potatoes on the stove and add a few big pinches of salt to the water. Bring to a simmer.
Cook until a knife easily pierces the middle but the potatoes aren’t falling apart.
Drain immediately into a colander and allow to cool and air dry for at least 5 minutes.
Meanwhile, in a separate bowl mix together the smoked paprika, thyme and granulated garlic.
Heat a saute pan over medium low heat. Add enough oil or clarified butter to lightly coat the pan.
Add the cooled potatoes in a single layer. Do not overcrowd the pan or they won’t brown properly.
Allow the potatoes to cook on one side until nice and golden brown before stirring or tossing. Brown at a gentle pace to really develop that crispy crust. As they cook add a little more oil or butter to the pan if it begins to look dry as this will aid the crust development.
Once the potatoes are mostly golden brown, about 10 – 15 minutes toss with the spice mix and salt and pepper to taste. Toss through quickly and remove from the pan as the paprika will burn if cooked too long.
Enjoy while hot!