Amangani Breakfast Potato
- 2 gallons water
- 2 tablespoons salt, plus additional for seasoning
- 2 pounds small red bliss potatoes
- 2 tablespoons olive oil
- Pinch minced garlic
- 1/4 cup julienne zucchini
- 1/4 cup julienne red onion
- 1/4 cup julienne squash
- 2 teaspoons minced fresh thyme, rosemary, or parsley leaves
- Freshly ground pepper
Bring the water and 2 tablespoons salt to boil. Meanwhile, cut potatoes into desired shape (we cut into sixths). Add potatoes to boiling water and lower temperature to a simmer. Cook potatoes until tender and then drain and dry.
In a large skillet, heat the oil over medium-high heat. Add potatoes to the oil and cook until almost browned. Add the garlic and vegetables and saute until squash is cooked through. At the last minute, add the fresh herbs and season, to taste, with salt and pepper.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Bobby Flay