Breakfast Potatoes
50 min4 to 6 servings
Crispy roasted potato cubes seasoned with warm spices, finished with fresh herbs.
| prepPreheat oven to 425°F / 220°C | ||||
| 1 teaspoon black pepper | Combine spices | Add spice blend, toss & spread | Roast 425°F / 220°C, 35–50 min, turning every 10 min | Taste, season & finish with herbs |
| 1 teaspoon ancho chile powder or chili powder of choice (optional) | ||||
| ½ teaspoon smoked paprika | ||||
| ½ teaspoon garlic powder | ||||
| ½ teaspoon onion powder | ||||
| ½ teaspoon dried oregano | ||||
| 900 g Yukon Gold potatoes, diced into 1-inch cubes | Toss potatoes with oil & salt | |||
| 80 ml extra-virgin olive oil | ||||
| 1 ½ teaspoons kosher salt, plus more to taste | ||||
| Chopped parsley or cilantro (optional) | ||||
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