Zesty Roasted Breakfast Potatoes

by Karin Calloway

I love serving hash browns and home fries during weekend brunches with friends or family, but their last-minute preparation on top of the stove means extra work for me. So, I set out to come up with a recipe that could bake up in the oven while I enjoyed my guests. What resulted is a breakfast potato recipe that is packed with flavor from almost every spice in your spice rack that bakes up unattended.

To decrease preparation, I used two packages of prepared, partially cooked red potatoes. The potatoes are tossed with a mixture of the spices and olive oil before baking. If you wish to bake the potatoes the night before, you can reheat them in a 350 degree oven for 20 minutes.

Zesty Roasted Breakfast Potatoes
  • 2 teaspoons garlic powder
  • 2 teaspoons onion salt
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil  2 20-ounce packages partially cooked red potato wedges (Simply Potatoes brand was used for testing purposes)
Preheat oven to 450 degrees.

Combine the spices and the olive oil in a small bowl. Place the potatoes in a bowl and toss with the spice-oil mixture.  Spread on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately. 

Makes 8 servings.
Zesty Roasted Breakfast Potatoes

Related Menus
Spring Brunch

Related Recipe Categories
Breakfast and Brunch

Related Products
Mediterranean Grill
Stock up on lemons and garlic, and pull the cumin off the spice rack for a summer cookout with a Mediterranean accent!