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. 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.
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. 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.
- Carbohydrate 33.8347725000272 g
- Cholesterol 1.37500000058966 mg
- Fat 2.36101875091538 g
- Fiber 2.62884992098808 g
- Protein 4.67662750025771 g
- Saturated Fat 0.551848125215852 g
- Serving Size 1 1 Serving (189g)
- Sodium 52.2680182394265 mg
- Sugar 31.2059225790391 g
- Trans Fat 0.132788125031397 g
- Calories 170 calories
Step-by-step
- Preheat oven to 425 deg.
- Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick).
- Place in a medium bowl. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix.
- Place potatoes in a single layer in a 13x9 pan. Use parchment paper for easy cleanup ...and so that the potatoes do not stick to the bottom of the pan.
- Bake for 30-40 minutes or until nicely golden brown. Enjoy!
Reading Visual Cues for Doneness
Without a thermometer, rely entirely on sight and sound. Look for a deep golden-brown color across the edges of the russet potatoes. Pierce a center cube with the tip of a paring knife. The metal should slide through without resistance. A pale yellow color means the starches need another five to ten minutes in the heat.Dietary Adaptations
Russet potatoes are naturally gluten-free and adapt well to ingredient swaps. Substitute the grated parmesan with nutritional yeast at a one-to-one ratio for a dairy-free profile. Olive oil can be replaced with avocado oil when roasting at high temperatures to prevent smoke.
