Savory Roasted Breakfast Potatoes

I love toast in the morning, so much so it became my number one cause of concern when I went gluten free for one month in February 2019. If I couldn’t eat toast for an entire 28 days, I knew I needed a tasty alternative. When I go out to breakfast, I savor well-cooked, crispy, flavorful breakfast potatoes. This at home version of diner breakfast potatoes comes together in a mere 20 minutes and with minimal ingredients. If you want to make a big batch at one time and snack on them for days, you can easily reheat them by putting them in the oven at 350 degrees F for 10 minutes.

• Russet, red or any other medium to large potato

• Butter

• Olive Oil

• Salt and Pepper

• Garlic Powder

• Paprika

1. Preheat oven to 425 degrees F.

2. Wash (no need to peel) and cube enough potatoes to fill one sheet pan. No two potatoes should be touching. If they are touching, they will steam instead of getting crispy while they roast!

3. Toss potatoes with 1 tablespoon softened butter, 2 tablespoon olive oil, 1 tablespoon garlic powder, 1 teaspoon paprika and several healthy grinds of salt and pepper. Once well combined, evenly space the potatoes and place in the oven.

4. Roast for 10 minutes. Flip potatoes and space again evenly. Roast for another 10 minutes, cool for 5 minutes on the pan, then serve!