Friday, April 1, 2016

Oven Roasted Breakfast Potatoes

Hash browns will probably always be my favorite breakfast potato go-to, but these come in as a close second and taste almost exactly like what you great at every great American diner. These are oven roasted, cutting out the pile of grease that they normally sit in and are great with a small dash of hot sauce...


2 lb. red skin potatoes, small diced
1 tsp. smoked paprika
1/2 tsp. dried thyme
1 Tbs. fresh rosemary, finely chopped
2 Tbs. olive oil (evoo)

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non stick cooking spray. In a medium size bowl, combine the chopped potato, paprika, thyme, rosemary and olive oil and toss everything together so that every piece of potato is evenly coated.

Spread the potatoes out on the prepared baking sheet and roast in the oven for 20 minutes. Using a spatula, stir the potatoes around and spread again in an even layer. Roast for another 20 minutes. Let cool slightly before serving.

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