I'm going to share a tale of food blogging/photography woe.
I know my food photos could be better. I look at other photos and read tutorials and tips and tricks, because I want to improve. And I'm getting better, but I know I'm not doing a lot of things I need to and the photos are still not as good as I'd like for them to be. But, I have a few things working against me.
- I don't have like...a real camera. I've got a point and shoot. Now...it's a good point and shoot, and I like it, and it's easy to use (which is part of what scares me about DSLR's) But I've seen the photos those good, like...actual photography cameras can take. And they're just...so good.
- Space....I have none. I literally can only photograph in the tiny corner by my kitchen window and my oven. A lot of food styling tips are difficult for me because I can't use a table or a counter, I use a stool. Yepp...a stool. I set a stool up in that corner and put stuff on it. Gettin' creative in this tiny apartment.
- I think my brain is just broken when it comes to food styling. I think it's the same reason I suck at scrapbooking. I dunno.
Anyway, the point of this story is...in spite of all this...I really really really like these photos.
Also send me a DSLR :P
I love em. LOVE EM. These especially.
It was morning when I made these, and I was busy washing dishes and such, but I wanted to get on these so I asked Michael to play sous chef and chop up the potatoes for me. Poor dear...it took forever. He did such a good job, though! What a champ! After all that hard work, I think these potatoes had extra pressure to be so delicious, so that they were worth it.
Uh yeah...consensus says worth it.
These potatoes are perfectly seasoned (ok...you'll realize when you scroll down I didn't write down amounts for seasonings that's because...I just used my instincts. That's part of what makes them so great, right?!) and wonderfully crisp on the outside and tender on the inside. Seriously...don't just eat them for breakfast. They're too good to be relegated to only one meal. Eat em for lunch. With dinner.
Really all that matters is that you eat them.
Skillet Breakfast Potatoes
Slightly adapted from Jamie Cooks It Up!
-You can decrease the amount of potatoes in the recipe, just use your judgment on adjustments to the other ingredients.
- 6-7 Russet potatoes (about 5 cups chopped)
- 4 tbsp. butter
- Seasonings, to taste: paprika, seasoned salt, salt, pepper
- Optional-onions, peppers, thyme, rosemary, parsley, etc. to taste
- Scrub potatoes. Cut into 1/2 in. cubes.
- Heat a very deep skillet over medium-high heat. Melt the 4 tbsp. of butter in the pan.
- Add potatoes to skillet and stir to coat with the butter. Add seasonings and stir to distribute evenly.
- Cover pan and let the potatoes cook until tender-about 10-15 minutes (potentially less). Stir frequently to prevent burning.
- Remove, taste, and adjust seasonings if needed.
- Serve alone, with ketchup, or whatever your preference may be.