For the very best breakfast potatoes, take two or three russet spuds, peel, rinse and dice. Soak in water for an hour, then drain and dry. This removes excess starch which helps with the eventual crisp.
Sautee in a pan with a liberal amount of canola oil and salt. Cook on medium for 25-40 minutes for that perfect crisp finish and fluffy interior.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!