Baked Breakfast Potatoes

As a twenty-something (no need to get into specific numbers) year-old person, I attend my fair share of brunches. Perhaps this is most applicable to my generation but I feel that brunch is the “it” meal. You don’t have to get up quite so early in order to enjoy breakfast foods and get to combine things like chicken with things like waffles. πŸ™‚ Additionally, beverage options are expanded. Mimosas? Yes. Shots? Yes. Brunch is like the Beyonce of meals. Unsurprisingly, I went to brunch at a friend’s home this past Saturday. I took along a carafe (standard brunch term) of fresh squeezed orange and tangelo juice and a pan of the breakfast potatoes featured in this post. They were a hit–all gone when I left AND unbelievably easy to make. I’m talking throw-everything-in-a-pan-and-put-the-pan-in-the-oven easy. Obviously, the star of this dish is the potato but the garlic, melted butter, and smoked paprika are like those backup dancers that catch your eye and amplify the performance. Each adds delicious flavor and the butter does double duty by also helping make the potatoes crisp. The smell of these things baking in the oven makes everything in range suddenly seem edible. But you can make these the night before if you’re hosting and don’t want your guests licking the walls. πŸ™‚ These potatoes are great for brunch, breakfast, lunch, dinner…just about whenever. You can easily transform them from side piece to main squeeze by adding some sausage, bacon, cheese, or whatever protein you prefer.

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Ingredients

Five pounds red-skinned potatoes, cubed

1/2 yellow onion, chopped

3 tablespoons butter, melted

1 tablespoon olive oil

1 tablespoon dried parsley

1 teaspoon minced garlic

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

Sea salt to taste

Green onions to garnish (optional)

Makes about eight servings.

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Preheat oven to 400 degrees.Β Add all ingredients to a large baking sheet and mix until potatoes are coated with butter and spices.

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Spread in a single layer on pan. This is key to getting the potatoes nice and crispy.

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Bake for about 45 minutes, checking and turning, if necessary, throughout.

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Garnish with green onion, if desired.

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What is your favorite brunch dish?Β Thanks for reading!

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1 Comment

  1. […] Baked Breakfast Potatoes (sub olive oil for butter) […]

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