Description
Crispy, herb-infused breakfast potatoes that bring warmth and comfort to your morning routine.
Ingredients
Scale
- 2 pounds russet potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel (if desired) your potatoes, then cut them into 1-inch cubes.
- In a large bowl, combine your potato cubes with olive oil, minced garlic, chopped herbs, salt, and pepper.
- Spread the potato mixture evenly on a baking sheet, avoiding overcrowding.
- Roast for about 25-30 minutes, flipping halfway through, until golden brown.
- Serve immediately, garnished with freshly chopped chives or a squeeze of lemon.
Notes
For the crispiest potatoes, soak the cut potatoes in cold water for 30 minutes before roasting and ensure to preheat the oven adequately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: breakfast potatoes, roasted potatoes, vegetarian side dish
