Breakfast Potatoes ( Vegan )
Delicious crispy baked breakfast potatoes roasted to perfection in the oven with dried herbs, onions, garlic, and bell pepper. These are so easy to make and even better than your favorite diner's roasted potatoes.
Servings: 2
Ingredients
- 2 potatoes, Yukon good or russet, Peeled and cubed to a 1/4 inch
- 1/2 onion finely chopped
- 3 cloves garlic finely chopped
- 1 cup bell pepper 5.26 oz, finely chopped, red or green or both
- 1/2 tsp salt
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp cayenne
- 1 dash black pepper
- 2 tsp oil
Instructions
- Preheat the oven to 400F / 205 C.
- Add all of the ingredients except oil to a baking dish. Drizzle with oil and mix everything well to coat evenly.
- Bake for 25 to 35 minutes or until the potatoes are tender. Broil for a minute.
Notes
- I like to serve these baked breakfast potatoes hot with some ketchup but you can spice them up with your favorite hot sauce or homemade salsa.
- It's important to toss the potatoes with some oil to allow for the seasoning to stick to your taters.
- For Oil-free: use aquafaba and also dust the potatoes with a bit of flour
- If you don't want to use fresh garlic, you could use garlic powder.
- Feel free to add some chopped parsnips, sweet potatoes, fennel, beets, shallots, or carrots to this.
- You can use smoked paprika instead of cayenne pepper for a milder, sweeter taste.
- serve withomelets!
Nutrition
Calories: 201.21kcal | Carbohydrates: 35.35g | Protein: 6.87g | Fat: 4.55g | Saturated Fat: 0.4g | Sodium: 607.66mg | Potassium: 1095.08mg | Fiber: 7.36g | Sugar: 4.37g | Vitamin A: 2436.62IU | Vitamin C: 123.66mg | Calcium: 83.58mg | Iron: 7.22mg