Breakfast for 6

Crispy Breakfast Potatoes

Name: Crispy Breakfast Potatoes
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb russet potatoes; 2 tbsp olive oil; 3/4 tsp garlic powder; 3/4 tsp cumin; 1/2 tsp coriander; 1/2 tsp ground turmeric; 1/4 tsp paprika; 1/4 tsp red cayenne pepper; 1/2 tsp salt; freshly ground black pepper

Cubed russet potatoes are coated with warm spices and olive oil, then roasted until browned and crisp.

$0.33per serving $

55 minstart to table

6servings

American Vegetarian Vegan Dairy-free Gluten-free Budget Breakfasts Lunches

Ingredients

2 lb russet potatoes
2 tbsp olive oil
3/4 tsp garlic powder
3/4 tsp cumin
1/2 tsp coriander
1/2 tsp ground turmeric
1/4 tsp paprika
1/4 tsp red cayenne pepper
1/2 tsp salt
freshly ground black pepper

Steps

Heat the oven to 425 F for 10 minutes.
Cut the potatoes into 1-inch cubes.
Toss the potatoes with olive oil, garlic powder, cumin, coriander, turmeric, paprika, cayenne, salt, and pepper.
Spread the potatoes on a large baking sheet in one layer.
Roast for 35 minutes, turning once, until crisp and tender.