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)
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.
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Breakfast and Brunch