Breakfast Potatoes Recipe
Ingredients
- 3 lb. russet potatoes peeled and cut into 1/2-inch cubes
- 1/2 tsp baking soda
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika
- nonstick cooking spray for greasing
Instructions
- Preheat your oven to 450°F. Adjust the oven rack to the lowest position and lightly grease a baking sheet.
- In a large pot, bring 10 cups of water to a rolling boil. Stir in the baking soda, then add the diced potatoes. Once the water returns to a boil, cook for just 1 minute.
- Drain the potatoes well, then return them to the pot. Drizzle with the melted butter and olive oil, and sprinkle with onion powder, garlic powder, salt, pepper, and paprika. Toss to coat the potatoes. Don't worry if they break a bit.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake on the lower rack for 15 minutes. Take them out, give them a stir to ensure even browning, and bake for another 15 minutes.
- Dish up these golden beauties while they're hot and crispy.
Nutrition
Calories: 353kcalCarbohydrates: 62gProtein: 7gFat: 9gSaturated Fat: 4gSodium: 737mgFiber: 5g
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