World's Best Breakfast Potatoes from Jake's Del Mar (Recipe)
via Churameru on Foodspotting
Like our own little version of Best Thing I Ever Ate - sometimes, the Short Order staff tastes foodstuffs so unbelievably delicious that we can't stop talking, Tweeting, Instagramming, Facebooking, dreaming and writing about them. A recent brunchtime visit to Jake's Del Mar in coastal Del Mar, California, produced just such an experience.
While everything we ate at Jake's was painstakingly prepared -- the breakfast potatoes stood out. They were the best we've ever eaten by far. And we're brunch junkies. When we bit into these rosy red, rich potato delights, the first words out of our mouths were - "What's in these, crack?"
Luckily for all involved, there's no crack. Just good old-fashioned heavy cream, cheese and plenty of other additives that turn these into an epic breakfast affair. Make 'em for your significant other this Sunday morning, and you'll be in his/her good graces for the foreseeable future. Trust us.
Jake's, by the way, is from the same folks behind the world-famous Duke's Waikiki, as well as several other upscale Hawaii and California-based establishments. Jake's Del Mar, like their other endeavors, is flawlessly executed, offers a stunning waterfront view - and is absolutely worth a visit should you pass through SoCal.
Without further ado, here's the recipe, courtesy of executive chef Dustin Anselm. The dude knows what he's doing.
via Jake's Del Mar Facebook page
(P.S. Make these in a baking dish, and eyeball your quantities depending on its size)
- Red A potatoes
- Sliced raw yellow onion
- Roasted garlic pepper spice (they use R.L. Schreiber spices)
- Parmesan cheese
- Heavy cream
Cut potatoes into large wedges. Place into your baking dish- add the sliced raw yellow onion, parmesan cheese and roasted garlic pepper spice. Add heavy cream about halfway up the dish. Cover with foil and bake at 400 for about two hours. Add chopped parsley to finish.
Follow Hannah on Twitter @hannahalexs.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.