There are many ways to make potatoes, ranging from very simple to very complex. This version is quite easy, while still being very tasty and satisfying. I like to do these if I have a lot of other things going on in the kitchen at the same time. Such as last night, when we made “breakfast” for dinner. I am still learning how to juggle things in the kitchen, so when I realized I would have eggs, biscuits, bacon, sausage, and pancakes all going at the same time, I didn’t want to worry about the potatoes.
This is a process of cutting up the potatoes, mixing them with a few ingredients, then cooking them for 45 minutes or so in the oven, flipping once. So once they are cooking, they are hands free minus the one flip halfway through.
Again, I will apologize as I forgot to take a good finished product picture with everything else. By the time we were done eating, there were only two small pancakes and these few potatoes left. Hence the picture of a meal that doesn’t look very filling! lol
So the next step up in complexity would be to add onions and bell peppers to this, which we’ll do on occasion if in the mood for. More times than not, I stick with this simple version.
Simple Roasted Breakfast Potaoes
1 pound red potatoes, peeled and cut into bite size pieces
2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
2 cloves of garlic, minced
1 tablespoon seasoned salt
Salt (pinch) and pepper (~1 tsp)
Preheat oven to 425˚ F. Spray a rimmed baking sheet with cooking spray.
Add all the ingredients in a medium / large size bowl, tossing to combine. Spread out the potato mixture onto the baking sheet in a single layer.
Cook for 20 or so minutes. Remove sheet from oven, and flip the potatoes as best as you can (this is not easy!), and place back in the oven for 20-25 minutes, or until your preferred crispiness.