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Savory Breakfast Potatoes

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. 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 celebrate the potato, shall we? This recipe offers a delicious way to do so. 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.

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