This dish makes a great side to a complicated main dish for brunch (like my first ever Ib'le, Artichoke Hearts and Eggs Hollandaise). The potatoes work equally well beside simple scrambled eggs, or anything less complex, but they're also great as an accompaniement to a more ambitious menu, because once you put them together they need very little supervision.
This is my second ever Instructable and another entry into the Le Creuset brunch contest. I love Le Creuset and I hope if you enjoy the recipe and the Ib'le you'll vote for me. :-)
Step 1: Gather All of Your Ingredients
The assembled ingredients will serve 2 - 3 large servings or 4 plus small servings.
* Ranged around the cutting board: seasonings (salt, pepper, cayenne); olive oil as well.
* On the cutting board: 5 medium potatoes (I prefer yellow, white or russet, as I don't mind leaving the skins on and they aren't tart like the skins of red potatoes) and one medium-large yellow onion.