I hope you like potatoes, because today’s review is nothing but potatoes.
Too bad it’s not St. Patrick’s Day.
Best Ever Vegan Breakfast Potatoes (from Minimalist Baker)
Ok, this is going to be a randomly long review of a recipe for potatoes. So for those of you who are extremely tired or just don’t feel like reading, here’s the summary:
- Crispy, well-cooked potatoes that are easy and fast to cook!
- But… beware of burning garlic powder
If you feel like reading, I do have a full review for you!
Dubbed the ‘best ever’ vegan breakfast potatoes, this recipe sure had a reputation to uphold! When I first saw these on Minimalist Baker a few months ago, I knew I’d have to try them soon. Then time went by, and I didn’t get around to making them until this week (how hopeless of me!).
Fun Fact: I discovered Minimalist Baker earlier this year after two of my friends (who don’t know each other) recommended the blog to me in the same week.
So, let’s start with what I loved about this recipe: it’s simple, and delivers potatoes that are crispy on the outside and fluffy on the inside. As promised, you really do end up with crispy edges!
Unlike most potato recipes, this one comes together in less than 30 minutes. And there are only five ingredients – and two of those are salt and pepper.
Now let’s talk garlic powder.
The first time I made this recipe, the garlic powder totally burned on me. I honestly didn’t know who’s fault this was – mine, the garlic powder’s, or the recipe’s. Regardless of who’s fault it was, my apartment smelled like burnt garlic and that was less-than-pleasant for all in the vicinity.
I turned down the stove heat to low, flipped the potatoes often, and cooked them for less time than the recipe called for. But it was too late – the second I added the garlic, it turned black and made the potatoes look like they’d spent time in a Dickensian chimney.
I also halved the recipe and used olive oil (the recipe calls for vegan butter or olive oil), and I’m not sure if that made a significant difference.
Despite their blackened appearance, the potatoes tasted really good! Well, almost all the potatoes did – the ones with a bit too much burnt garlic tasted like, well, burnt garlic.
As it was a mystery as to whom to blame for the burnt garlic and I wanted to be fair to the recipe, I decided to make the potatoes a second time.
This time I made a few changes:
- I used a smaller skillet than before
- Chopped the potatoes smaller
- Used medium-low heat (rather than medium)
- Used less garlic powder
- Still halved the recipe and used olive oil
Success! Still a little burnt garlic powder, but nothing serious. Using the smaller skillet appeared to help, as the garlic powder only landed on the potatoes and not on the skillet itself.
Don’t let the lighter color of the potatoes fool you – they were still very crispy. But I probably could’ve had the stove a little higher for extra crispiness.
Believe it or not, I made these potatoes a third time. Clearly I’m potato-mad, because I made this recipe three times in two days.
This third time the changes I made were:
- Omitted the garlic powder
- Used medium heat (which is what the recipe called for)
- I didn’t halve the recipe
- I still used olive oil
Once again, success! With no garlic powder there was no burning and the potatoes were delicious!
So, after all that potato making, the question is: Would I make this recipe again?
Yes! I love the method of cooking the potatoes – it’s just so easy and you really do end up with crispy potatoes.
However, I think I’ll be omitting the garlic powder from now on (even though this could be an issue with the particular garlic powder I used). Next time I’ll try replacing the garlic powder with some fresh thyme or rosemary. After all, I’m still a little weary of having garlic at breakfast time… unless it’s on leftover pizza.
The recipe for ‘Best Ever Vegan Breakfast Potatoes’ can be found at Minimalist Baker.