From Albert Bevia:

I have been making this recipe for over 15 years, and let me tell you, it never gets old. It´s made with the most basic pantry staples and truly offers the best flavors ever.

TIPS & TRICKS to Make this Recipe: First you want to cut and boil the potatoes. But you don´t want to over-boil them. You want them al-dente. It takes me exacty 10 minutes, but every pan and stove top heats differently. So keep an eye on them starting at the 7 minute mark. I also left the skins on the garlic, this ensures the garlic don´t burn and gives them a buttery texture.

To see Albert making this recipe go to: https://youtu.be/1l-mna9m7P8

My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

Ingredients

• 3 yukon gold potatoes
• 1 large onion
• 1 head of garlic
• 1/2 cup extra virgin olive oil 125 ml
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• sea salt & black pepper
• handful freshly chopped chives

Instructions

1. Wash & pat dry 3 medium-sized yukon gold potatoes, cut the ends of the potatoes, so you can easily stand them up, then cut them into vertical slices that are 1/2 inch (1.27 cm) thick, cut each piece into 1/2 inch vertical slices and then again into 1/2 inch horizontal slices, to end up with cubes, add the cut potatoes into a stock pot, fill with cold water, to just above the potatoes and heat it with a high heat
2. Meanwhile, roughly dice 1 large onion, remove the cloves of garlic from a head of garlic and cut a slit on each one, keeping the skins on the garlic
3. 10 Minutes after turning on the heat, the potatoes should be perfectly cooked al dente (every pan and stove top heats differently, so start checking at the 7 minute mark), you should be able to easily pierce the potatoes with a toothpick, but with resistance, drain the potatoes into a strainer and rinse with cold water, add the potatoes into a dishcloth and gently pat them dry
4. Heat a large deep pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the diced onions and cloves of garlic, mix with the olive oil, after 4 to 5 minutes and the onions are translucent, add in the boiled potatoes, gently mix together so all the cubes of potatoes are coated in the olive oil, mix every 1 to 2 minutes
5. After 15 minutes the potatoes should be slightly crispy on the outside with a melt-in-your-mouth interior and the onions should be perfectly caramelized, season everything with a generous 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, gently mix together and then transfer into a serving dish, sprinkle with a generous portion of freshly chopped chives, enjoy!