Breakfast Potatoes
Breakfast potatoes, made with 7 ingredients in just 30 minutes. They're so crispy on the outside and creamy on the inside!
Servings: 2
Calories: 219kcal
Ingredients
- 1 pound potatoes peeled if desired and diced
- 1-2 tablespoon extra virgin olive oil
- 2 teaspoon Italian seasoning or any other dried herb
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Add all the ingredients to a large mixing bowl and mix until well combined (I prefer to use my hands).
- Place the potatoes onto a lined baking sheet and bake for 20-30 minutes or until soft and golden brown (my potatoes were ready in 25 minutes).
- Serve immeditaly or keep the leftovers in an airtight container in the fridge for about 5-7 days.
Notes
- You don't need to peel the potatoes if you don't want to, especially if you use organic potatoes.
- Feel free to use any kind of potatoes.
- I recommend you make your own Italian seasoning at home because it's a simple recipe and more affordable than the store-bought ones.
- Add any herbs or spices you want. You could also add fresh parsley or any other fresh herb just before serving.
- You can also make this breakfast potatoes recipe without oil. Just omit it or use any other liquid instead, like lemon juice, balsamic vinegar, or vegetable stock.
- I normally use Himalayan pink salt, although you can use any type of salt.
- You could also replace garlic powder for fresh garlic or onion powder.
- If you don't want to use the oven just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
- Nutritional info has been calculated by using 1 tablespoon of extra virgin olive oil.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 36.2g | Protein: 4g | Fat: 7.3g | Saturated Fat: 1.1g | Sodium: 595mg | Fiber: 5.7g | Sugar: 2.8g