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.