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Crispy Breakfast Potatoes The weekend is coming up so you know what that means….

✨ Crispy Breakfast Potatoes✨
The weekend is coming up so you know what that means… BREAKFAST POATOES! 🥳 That is a resolution I can get behind! Diets and more protein shakes and blah blah blah… what about just resolving to eat more food that tastes and makes us feel good! For me, that’s 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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