Easy Breakfast Potatoes

Yields: 4 Servings

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.

  • 2 large russet potatoes
  • 2 tbsp olive oil
  • 1 tsp dried dill or parsley
  • 1 tsp paprika
  • 2 tbsp grated Parmesan cheese
  • tip: you can make them spicy if you like by adding
  • 1 tsp chile flakes, or to taste
  • Salt and pepper to taste
  1. Preheat oven to 425 deg. Peel and wash potatoes.
  2. Dice potatoes in small cubes (about 1/2 inch thick). Place in a medium bowl.
  3. Add olive oil and toss to coat all potatoes.
  4. Add the rest of the ingredients and toss to mix. Place potatoes in a single layer in a 13x9 pan.
  5. Use parchment paper for easy cleanup ...and so that the potatoes do not stick to the bottom of the pan. Bake for 30-40 minutes or until nicely golden brown.
  6. Enjoy!.

Nutrition

  • Calories: 170
  • Fat: 2.36101875092 grams
  • Carbs: 33.8347725 grams
  • Protein: 4.67662750026 grams