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.
Preheat oven to 425 deg.
Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick).
Place in a medium bowl. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix.
Place potatoes in a single layer in a 13x9 pan. 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. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.4mg||0 %|
|Sodium 52.3mg||2 %|
|Potassium 791.9mg||21 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 31.2g|
|Protein 4.7g||7 %|
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Calories per serving: 170
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"Think of a great loaded baked potato flavor with the extra zing of ranch dressing and then roasted potatoes that are slightly crispy as opposed to fluffy and baked. These potatoes make a great side dish with most anything, and just perfect for a barbeque or pot luck dinner." —
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