Crispy Breakfast Potatoes with Chickpeas

Name: Crispy Breakfast Potatoes with Chickpeas
Cook time: 32 min
Total time: 32 min
Ingredients: 1 Potatoes, peeled and cubed into 1-inch / 2.5 cm pieces; 3/4 tbsp Cornstarch; 3/4 tbsp Avocado Oil, or olive oil; 100g Chickpeas, drained, rinsed, patted dry; 1/2 tbsp Butter, vegan or regular; 1 clove of Garlic, minced (or more, to taste); 1/4 tsp Italian Seasoning; Some Sea Salt, adjust to taste; 1/16 tsp Pepper (Black); 1/8 cups Fresh Parsley, finely chopped; 63g Hummus, or thick Greek-style yogurt; 1/2 tbsp Chili Crisp, to drizzle; Some Fresh Parsley, for garnish

These crispy breakfast potatoes are boiled just enough to soften, then pan-fried until deeply golden and tossed with chickpeas, garlic, and herbs for a savory, satisfying finish. Served over a swipe of hummus and finished with chili crisp, they make an easy brunch-style plate with plenty of texture and flavor.

These crispy breakfast potatoes are boiled just enough to soften, then pan-fried until deeply golden and tossed with chickpeas, ga... Show more

By Ahmad Noori · Original recipe

Health Grade

B · Healthy

Time

30 min

Price

1,23 €

Calories

611 kcal

vegetarian

low sugar

comfort food

mediterranean

Method

Prep the produce

Peel the Potatoes if needed, then cut them into even 1-inch / 2.5 cm cubes so they cook at the same rate. Finely chop the Fresh Parsley, keeping a little aside for garnish, and mince the Garlic.

Boil the potatoes

Place the cubed potatoes in a pot, cover them with cold water, and add a generous pinch of Sea Salt. Bring to a boil over medium-high heat, then cook for 8 to 10 minutes until the potatoes are just barely fork-tender; the fork should slide in with a little resistance, not fall straight through.

Drain and coat

Drain the potatoes well, then let them sit in the colander for 1 to 2 minutes so excess steam can escape and the surfaces dry slightly. Transfer them to a bowl, sprinkle over the Cornstarch, and toss gently until the pieces are lightly and evenly coated.

Heat the skillet

Set a large skillet over medium-high heat and add the Avocado Oil. Let the oil heat until it looks fluid and shimmery; the pan should be properly hot before the potatoes go in so they fry instead of steam.

Crisp the potatoes

Add the coated potatoes to the hot skillet in as close to a single layer as you can manage. Pan-fry them for 8 to 10 minutes, turning occasionally, until they are deeply golden and crisp on the outside with tender centers.

Add chickpeas and season

Stir in the Chickpeas and cook for 4 to 5 minutes, stirring now and then, until they start to crisp at the edges. Add the Butter, Italian Seasoning, Black Pepper, the minced garlic, and the chopped parsley, then toss for about 1 minute until the butter melts, the garlic smells fragrant, and everything looks glossy and well coated.

Plate and finish

Spread the Hummus onto serving plates or shallow bowls. Spoon the hot potato and chickpea mixture over the top, then drizzle with Chili Crisp and finish with the reserved parsley for a fresh, bright garnish. Serve right away while the potatoes are at their crispiest.