Well, this week’s theme for Illustration Friday is breakfast, which feels like a gift. After all, I specialize in food and travel art, so it’s right up my alley. The image I chose to use is a fun piece together of different elements of a classic big breakfast pieced together over a sort of marble texture that I painted. I had a lot of fun making this piece and was especially happy with how some of the shadows and coffee stains turned out around the espresso. Scroll down for the recipe:
Just for fun, here’s a recipe for perfectly roasted baby potatoes that works every time.
Crackling Baby Breakfast Potatoes
Ingredients
- 1 lb / 0.5 K baby potatoes
- 2 tbsp / 30 ml olive oil (note: if you’re a baller, duck fat will also add an amazing flavour profile to these potatoes.)
- Sea salt
Instructions
Par boil the potatoes whole in salted water for 7 – 10 minutes, until you can get a fork’s tines into but not through the potatoes. Remove from the water and drain in a colander, sprinkling liberally with salt, so that each potato is thoroughly coated in the colander. Leave to sit for 15 to 20 minutes.
Preheat oven to 425F / 225C.
The potato skins should turn whitish with the salt coating and all of the moisture should be wicked out of the flesh. Toss the potatoes in olive oil, using a mixing bowl or salad bowl, then lay flat in a cast iron pan or baking sheet. Bake in oven for 20-25 minutes, stirring halfway through to brown both sides.
The skin should be flaking and crunchy by the time they’re done with a golden brown coating.
Evan A. Jordan 