Simple, easy, these potatoes are a delicious starch to add to any meal. It’s a family favorite! I keep a batch in the oven to go with any protein I have on hand. Microwaving them first gives them a head start so they don’t overcook in the oven.
Roasted Breakfast Potatoes
Author: Diana Rodgers
Recipe type: Breakfast
Serves: 6
Ingredients
- 2 pounds creamy potatoes (like yukon gold, or red potatoes), diced
- 1 cup water
- 3 TBS olive oil
- 1 tsp paprika (smoked paprika gives it a nice heat)
- 2 tsp dry thyme
- ½ tsp sea salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Place the potatoes in a bowl and add one cup of water. Place a wet paper towel over them and place them in the microwave for 5 minutes.
- Drain the water and add the other ingredients
- Line a baking sheet with parchment paper and spread the potatoes out evenly on the sheet
- Roast for 45 minutes.
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