Savory Breakfast Potatoes

September 22, 2019

 

 

 

There are few things more satisfying on a slow Sunday morning than a delicious brunch. And in my opinion, nothing completes a good brunch like crispy roasted potatoes. 

 

I feel as though I am always advocating for & defending the potato. Diet culture has viciously demonized this humble vegetable, which actually offers a lot of nutrients and is one of the most affordable & accessible vegetables at the grocery store. Sure, when you peel & deep fry potatoes or saturate them with heavy cream & butter, they lose some of their nutritional benefits. However, enjoying them roasted, baked, boiled (or many other preparations) can add a lot of nutrition to your diet. Here are some of what potatoes have to offer:

 

1 medium potato has - 

 

4.3 grams protein

18% DV fiber
70% DV Vitamin C

30% DV Vitamin B6

25% DV potassium - which reportedly 98% of Americans* don't meet their daily need for

 

 

So, let's legalize the potato, shall we? This recipe offers a delicious way to start. Enjoy :)  

 

 

 

 

Savory Breakfast Potatoes

yields 3 cups

 

 


~1.5 lbs diced potatoes (I used Russet but you can use any kind of white potato really) - just make sure you end up with ~3 cups, diced
2 tablespoons avocado oil 
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 -3/4 teaspoon smoked paprika (depending on how smokey you like)
1/2 teaspoon dried chives (optional but tasty!)
1/2 teaspoon salt
1/4 teaspoon black pepper

 

 

 

 



Preheat oven to 400F.

 

Dice the potatoes (about 1-inch thickness) and place on a baking sheet.

Toss the potatoes with the oil and spices, until they are well coated.

If you like a lot of flavor in your home fries, you can up the spices to 3/4 teaspoon of each.  


Ensure your potatoes are spread evenly on the pan, and not resting on top of each other (if that happens - use a bigger pan). This will make sure that the potatoes crisp up properly in the oven. When the pan is overcrowded, they're more likely to steam & turn mushy (we don't want that). 


Roast potatoes for 25 minutes, tossing midway through to ensure all sides get browned & crispy. Cook the potatoes until fork tender (they may need a little more or less time depending on your oven). 


Enjoy immediately for best results. If desired, store in an airtight container in the refrigerator for up to 5 days. 

 

 

 

 

 

*Source: Sodium and potassium intakes among US adults: NHANES 2003-2008. https://www.ncbi.nlm.nih.gov/pubmed/22854410

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