My favorite “me time” is big weekend breakfasts. They are lazy (always in my PJs), comfortable, relaxing, delicious, and so much cheaper than brunch. There’s no need to wait in line for an open dining table, be rushed by a server or pay a huge bill. These Smoky Roasted Breakfast potatoes are my favorite. I love that they can be done in the oven to take care of other parts of the meal, like ensuring I get my eggs right. The leftovers are delicious later.
Grab a cup of hot coffee, slip into your robe, turn on some music and make these amazing potatoes to accompany your bacon and eggs.
WHY ARE THEY “BREAKFASTING” POTATOES
They’re my breakfast. Ha! Ha! They are usually fried, also known as Home Fries. However, I prefer to bake them. They not only have less grease to splatter but also require less time in the oven. This allows me to cook eggs, dance and enjoy my company.
HOW TO SERVE BREAKFAST POTATOES
These roasted breakfast potatoes make a great side dish with eggs and bacon, but there are so many more things you can do with them. This simple potato base is great for a variety of toppings. These potatoes can be piled high with cheese, green onion, bacon crumbles, salsa, sour cream or any other toppings you want. You can even make a bowl meal from it! They are versatile and delicious, as well as affordable.
After roasting, you can also use a bell pepper from your fridge to add to the potatoes and onions. You can always add another vegetable to the mix.
What kind of potatoes is best?
For these roasted potatoes, I prefer russet. They are soft inside and crisp on the outside. Their shape and size make them easy to cut. My second choice would be red potatoes, but russet tends to be denser than red potatoes, so I would only choose those if I had them.
INGREDIENTS
- 2 lbs. russet potatoes ($1.08)
- 1 yellow onion (0.32)
- 2 Tbsp olive oil ($0.32)
- 1 tsp smoked paprika ($0.10)
- 1/2 teaspoon garlic powder ($0.05).
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.03)
INSTRUCTIONS
- Preheat the oven to 400oF. Wash the potatoes and cut them into 1/2- to 3/4-inch pieces. Cut the onion into equal-sized pieces.
- In a large bowl, combine the onion and diced potato with the olive oil. Add the garlic powder, olive oil, smoked paprika, garlic powder and salt. Mix the oil and spices with the potatoes.
- Place parchment paper on a large baking sheet. Place the onions and potatoes on parchment paper.
- The potatoes should be roasted for between 40-60 minutes. Stir the potatoes every 20 minutes until they become crispy and brown. The total cooking time will vary depending on how large your potatoes are and your preference for crispy and brown potatoes. Add salt to taste.
- Hot, serve with ketchup if desired
NUTRITION
Serving: 1.25cups Calories: 319.6kcal Carbohydrates: 43.85g Protein: 5.13g Fat: 6.8g Sodium: 209.45mg Fiber: 3.88g
