Easy breakfast potatoes... We love having potatoes for breakfast. On Saturday we like to have a real breakfast...eggs, potatoes, bacon/ham, fresh garden salsa, coffee, orange juice and maybe something sweet(not always). I like making these potatoes first as it takes about 4o-45 minutes in the oven to bake. It gives me plenty of time to set up the table while they are baking as well as make the rest of the menu. I like to use these potatoes as well in egg burritos. These potatoes are versatile .... they do very well as a side dish for lunch or dinner.Ingredients:
2 large russet potatoes, diced
2-3 TBS olive oil
1 tsp dried dill or parsley
1 tsp paprika
1 tsp pepper
2 TBS grated Parmesan cheese
2- 3 tsp salt (I use kosher... a bit less if you regular salt)
tip: you can make them spicy if you like by adding a few chile flakes.
Preheat oven to 425 deg.
Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick).
Place in a medium bowl. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix.
Place potatoes in a single layer in a 13x9 pan.
Bake for 40 -45 minutes or until nicely golden brown. Enjoy!
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