Easy breakfast potatoes... We love having potatoes for breakfast. On Saturday we like to have a real breakfast...eggs, potatoes, bacon/ham, fresh garden salsa, coffee, orange juice and maybe something sweet(not always). I like making these potatoes first as it takes about 4o-45 minutes in the oven to bake(this all depends on your oven and size of cut potatoes). It gives me plenty of time to set up the table while they are baking as well as make the rest of the menu. I like to use these potatoes as well in egg burritos. These potatoes are versatile .... they do very well as a side dish for lunch or dinner. Hope you enjoy...
Update: I just had to update the photo:)... This time around I just tossed the cubed potatoes in some olive oil(until well coated) and sprinkled some salt over them... baked the potatoes as usual
Tip: Use parchment paper for non-stick potatoes...
You can make them spicy if you like by adding a few chile flakes or adding different herbs such as rosemary.
Ingredients:
- 2 large russet potatoes, diced
- 2-3 TBS olive oil
- 1 tsp dried dill or parsley
- 1 tsp paprika
- 1 tsp pepper
- 2 TBS grated Parmesan cheese
- salt to taste
Directions:
1. Preheat oven to 425 deg F.
2. Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick or so).
Place in a medium bowl.
2. Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick or so).
Place in a medium bowl.
3. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix.
4. Place potatoes in a single layer in a 13x9 pan.
I used a roasting pan that comes with my oven...while it released the potatoes( with a bit of help from a wide stainless steel spatula) I find it best to just line the bottom of the pan with parchment paper...it will release beautifully and you won't need to scrape the pan:)
5. Bake for 40 -45 minutes or until nicely golden brown. Time depends on how small you cut the potatoes. Enjoy!
