воскресенье, 6 ноября 2016 г.

Breakfast Potatoes Recipe

Breakfast Potatoes Recipe


Breakfast Potatoes Recipe


Would red skin potatoes work?


Hi Olga, they will work but you may need to bake slightly longer. Check for doneness by piercing with a fork


Mmmmm wow Natasha love potatoes must try always looking for new ways to use potatoes thanx tons for posting hun enjoy your saturday night cheers


I hope you love these super simple potatoes. We’re hooked!


Wow these potatoes look great, Natasha! I will definitely try this. My hubby loves fried potatoes with onions so I’m sure he will love this one too and it’s healthier because it’s baked!


It’s so easy too! I hope you both love it!


Hello. Thanks for this recipe,made it today,& we all liked it. How is house hunting?


We’re still hunting… The market has slowed and we keep seeing price drops but not as many new properties. We might just cozy up with my parents for the winter


Thank you! That’s quite a compliment


Thanks a lot for this recipe! So good! I was craving jarennaya kartoshka and saw ur posting and decided to try it- it does remind me of jarennaya cuz I added onion but it’s faster and easier then jarennaya:)


I love your idea of adding onion!! Thank you for sharing! I’m so happy you enjoyed the potatoes


I am making potato in the similar way. I only using Idaho golden potato and plus smoked paprika to all of the listed ingredients. Oh potato ends up soo delicious….


Thanks for a great advice to use chopper for breakfast potato. I never thought of it. Reply


. I should try smoked paprika next time as well.


Yumm. I already have used your baby potatoes with Dill and parm as a breakfast side like “hash browns” and everyone loves it! I do less parm tho so they look similar to this , excited to try it this way seems really flavorful! And they look cute so diced haha..


Thanks Anna, let me know how they turn out


Print


These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with my husbands’ cousin’s family while in Seattle and she made these potatoes. It seemed so obvious to me once she made them. The ingredients are pantry staples: yukon potatoes, oil and simple seasoning. Roasting is the best cooking method for potatoes – that golden exterior protects the creamy centers and each bite is delicious. P.S. Check out our (super easy) secret method for chopping potatoes. It will change the way you dice!


Tips for Success with Breakfast Potatoes:


*A silpat (silicone liner) is recommended because it can withstand broiling at the end. You can use parchment if you don’t broil at the end. Without lining your baking sheet, potatoes will stick and be difficult to turn.


*Add salt just before putting the potatoes in the oven. DO NOT let them sit after this or they will start releasing juice which will adversely affect how your potatoes roast and get crispy.


*You can easily double this recipe to feed a larger crowd, but use a LARGE baking sheet like this one.


Ingredients for Breakfast Potatoes:


2 lbs yukon gold potatoes


1 tsp sea salt, or to taste


1/4 tsp black pepper


1 tsp paprika, or to taste


3 Tbsp extra light olive oil (or any high heat cooking oil)


1 Tbsp parsley, finely chopped, optional garnish


How to Make Breakfast Potatoes:


Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11×17) see note above on silpat vs. parchment.


1. Rinse and peel potatoes. Dice them into 1/2\u2033 thick cubes. I use the large blades on this food chopper (which is a huge time saver for these breakfast potatoes and many of our chopped salads). Note: these potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.


2. Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to combine and evenly coat potatoes.


3. Immediately transfer potatoes to lined baking sheet in a single layer and bake at 400˚F for 20 minutes or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 3-4 minutes or until golden brown. Serve sprinkled with parsley if desired.


Print


Breakfast Potatoes Recipe


These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!


Ingredients


2 lbs yukon gold potatoes


1 tsp sea salt, or to taste


1 tsp paprika, or to taste


3 Tbsp extra light olive oil (or any high heat cooking oil)


1 Tbsp parsley, finely chopped, optional garnish


Instructions


Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) *see note on using silpat vs. parchment.


Rinse and peel potatoes. Dice into ½\" thick cubes (use a food chopper with the larger holes if you have one)


Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and ¼ tsp black pepper and toss to evenly coat potatoes.


Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.


Notes


!Tips for Success with Breakfast Potatoes:


*A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes.


*Add salt just before putting the potatoes in the oven and DO NOT let them sit after salting.


*You can double the recipe for a large crowd, but use a big ¾ baking sheet.


*These potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.


These breakfast potatoes were well loved by the adults and kiddos. I hope your family (and friends) love them too!


Original article and pictures take http://natashaskitchen.com/2016/10/18/breakfast-potatoes-recipe/ site

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