Oven-Roasted Diced Potatoes with Herbs

Preparation Steps:

Preheat your oven to 425°F (220°C).

Prepare the potatoes:

Wash and scrub the potatoes thoroughly.

Dice the potatoes into 1-inch cubes for uniform cooking.

Season the potatoes:

In a large bowl, toss the diced potatoes with olive oil, salt, pepper, and your choice of fresh herbs like rosemary and thyme.

Arrange on a baking sheet:

Spread the seasoned potatoes in a single layer on a baking tray. Make sure they are not overcrowded to ensure even crisping.

Bake:

Place in the oven and roast for about 25-30 minutes, turning halfway through, until golden brown and crispy.

Serve:

Remove from the oven and, if desired, toss with additional fresh herbs before serving.

Diced Potato Breakfast Skillet

Prep the ingredients:

Wash and dice the potatoes.

Dice the onion and bell pepper.

Cook the potatoes:

Heat oil in a large skillet over medium heat.

Add the diced potatoes, onion, and bell pepper. Cook until the potatoes are golden and crispy, about 15 minutes.

Add the eggs:

Make small wells in the potato mixture and crack an egg into each well.

Season with salt and pepper.

Cover and cook:

Reduce the heat to low, cover the skillet, and let the eggs cook to your desired doneness, about 5-7 minutes.

Add cheese:

Sprinkle shredded cheese over the top and let it melt.

Serve:

Serve the skillet hot, directly from the pan.

Creamy Diced Potato Soup

Prepare the potatoes:

Peel (if desired) and dice the potatoes.

Cook the base:

In a large pot, heat some oil over medium heat.

Add the chopped onions and minced garlic, sautéing until translucent.

Add the diced potatoes and cook for a few minutes.

Add broth:

Pour in the vegetable broth and bring the mixture to a boil.

Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Blend the soup:

Use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches.

Add cream and season:

Stir in the cream and bring the soup back to a gentle simmer.

Season with salt and pepper to taste.

Serve:

Garnish with chopped chives and serve hot.