Marc says my biggest food pet peeve is under-seasoned potatoes and I guess it’s true. I really do love potatoes, but if they aren’t seasoned, what’s the point? Higher-end brunch or breakfast places usually know how to make good potatoes, but many of the little diners around here will serve me the most perfect-looking and crisp hash browns that are sadly very bland. There’s not much the salt shaker can do for you when the potatoes haven’t seen much salt before they hit your plate.
I remember a Serious Eats article where J. Kenzi Lopez-Alt tested whether seasoning as you go along or seasoning at the end of cooking time makes a difference. His results when making soups determined that it didn’t matter, unless starchy potatoes or meat were introduced. Both needed seasoned broth to produce flavorful potatoes or meat at the end. That article has really stuck with me.
Now I’m going to tell you that this recipe will not disappoint if you have a potato pet peeve like me. The baby potatoes are boiled in salty water and after a little smash, they’re salted as they crisp up in the skillet. They get a splash of punchy lemon vinaigrette and all of my flavorful potato dreams came true. I can’t remember the last time I enjoyed breakfast this much.