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Crispy Breakfast Potatoes Let’s get so excited for weekend brunch aka time for …

✨ Crispy Breakfast Potatoes✨
Let’s get so excited for weekend brunch aka time for CRISPY BREAKFAST POATOES! 🥳 I AM all about new recipes and cooking ingredients in ways I never thought before. 💕 And that’s what the cutting veg is always here for y’all!
Anyways these breakfast potatoes will make you feel like you’re at a holiday buffet any day! Crispy yet creamy and perfectly spiced, you’re going to want to make these stat, like tomorrow maybe. The recipe is down below, so save/share/ tell your friends. You’re not going to want to keep this one to yourself!
The deets:
3 medium russet potatoes (or two pounds), diced into 1/2 inch cubes
1 tablespoon avocado oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1 sprig Rosemary, leaves removed and chopped
1/2 teaspoon black pepper
sprinkle cayenne (optional)
Preheat oven to 420F (215C). Toss potatoes in avocado oil, paprika, garlic powder, salt, pepper, cayenne, if using, and rosemary. Spread evenly on a baking sheet, taking care to give the potatoes enough space. Bake for 40 minutes, flipping halfway through until the potatoes get crispy. If they still aren’t crispy I like to blast them at 475F (245C) for another 10 minutes until crispy. Serve with eggs and ketchup or malt vinegar because sometimes I’m a child and sometimes I’m fancy

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