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Breakfast Potatoes

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Author: Imma
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Breakfast Potatoes –   Easy Breakfast Potatoes that is guaranteed to please any potato lover -Spiced  with  Creole/Cajun seasoning . And for extra flavor throw in some bell peppers and onions 

I don’t know about you but I like to switch up my breakfast routine and eat something scrumptious  every now and then . And these breakfast potatoes always come in handy. I posted this recipe a while back with a different method, parboiling first. But, recently I have been making these without parboiling – Am always looking for new ways to speed up things in the kitchen.

Recipe have been updated with both methods. You try both and see which one works for you

 

All you need to do is  cut your potatoes and bell peppers – if using any , season, toss in oil  and throw them in the oven. And you are all set .

And the best part is that , you can indulge because they  are much healthier than the deep-fried restaurant version, but just as  delicious 

The end result is a Crispy,  potatoes  that are – crunchy on the outside, with a tender and fluffy interior.

I might add they are very tasteful as a side dish; they just might be an all purpose side dish because they pair well with most protein.

You may use any potato you have on hand but I’d prefer either Russet or Yukon. If you’d like to keep the peels on the potatoes, make sure you scrub them very well – organic potatoes are preferable. Otherwise, just peel and cut the potatoes into cubes. For easy cutting, you may use this Vegetable Chopper (with 2 sizes of dicer blades) which cuts vegetables  like potatoes, carrots and onions in no time and with less effort.

 They do make a great breakfast paired with eggs like Omelets, Boiled eggs, Frittata and Tofu scrambles. OR if you are entertaining and you want to have your guests hug you, kiss you and never forget their stay, pair it with these  Sausage and Peppers for the ultimate  breakfast meal.

Why serve the same old boring stuff all the time!

View recipe HERE for Sausage and Peppers.

Enjoy!

 

 Tips and Notes:

  • Don’t cut your potatoes in way too small sizes or they’ll get mushy.
  • Serve these baked potatoes immediately or it’ll get all soggy when left sitting on the table quite longer. It’s best served right off from the oven.
  • In choosing the type of potatoes for this recipe, go with Yukon potatoes or Russets. Russets are bit starchy than the rest which means extra crispy. They’re also quite fluffy on the inside which makes them easy to smash up.
  •  hits the hot surface it’ll produce a crispy and crunchy exterior.
  • Make sure to dry well the potatoes with paper towels after you drain them.

 

Print

Breakfast Potatoes

Breakfast Potatoes – This is a great potato side dish that is sure to please any potato lover or not. It is loaded with fresh herbs, garlic, onions bell peppers and Creole/Cajun seasoning-my spice flavor of the month. 
5 from 1 vote
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
American
Servings 4 -5

Ingredients

  • 2 1/2 pounds russet or yukon potatoes
  • 3/4 teaspoon salt
  • 1-2 teaspoons paprika
  • 1/2- 1 teaspoon creole cajun seasoning
  • 1 tablespoon granulated garlic
  • 3 tablespoons melted butter or tablespoons extra-virgin olive oil
  • 1 green bell pepper(chopped) (optional)

Instructions

  • WITHOUT PARBOILING 
  • Preheat oven to 425 degrees F.
    Scrub potatoes , peel and clean and cut them into your desired shape about.medium diced
    Drain the potatoes and put them in a large bowl.
  • Season with salt , paprika, creole seasoning, garlic, and bell pepper . Add oil. Mix everything together
  • Spread the potatoes in a single layer over a baking sheet, add bell pepper if using any. 
  • . Bake the potatoes for 20 -25 minutes, flipping them every 10 minutes with a spatula until they’re evenly browned and crispy, according to preference . Serve immediately .
  • PARBOILING


  • Preheat oven to 425 degrees F.
  • Scrub potatoes clean and cut them into your desired shape about.
  • Place in a saucepan with water and 1//2 teaspoons salt Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 3-4 minutes, just until the edges are tender.
  • Drain the potatoes and put them in a large bowl. Add paprika, creole seasoning , garlic green pepper, if using any . Drizzle the potatoes with melted butter or olive oil. Mix everything together.
  • Spread the potatoes in a single layer over a baking sheet. Bake the potatoes for 35-40 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference Allow to cool slightly and serve immediately.

Nutrition Information:

Calories: 271kcal (14%)| Carbohydrates: 47g (16%)| Protein: 6g (12%)| Fat: 7g (11%)| Saturated Fat: 1g (6%)| Sodium: 306mg (13%)| Potassium: 1101mg (31%)| Fiber: 4g (17%)| Sugar: 3g (3%)| Vitamin A: 1110IU (22%)| Vitamin C: 40.1mg (49%)| Calcium: 46mg (5%)| Iron: 2.7mg (15%)
Author: Imma
Course: Sides
Cuisine: American
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Nutrition Facts
Breakfast Potatoes
Amount Per Serving
Calories 271 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 306mg13%
Potassium 1101mg31%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 1110IU22%
Vitamin C 40.1mg49%
Calcium 46mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

 

breakfast potatoes
BREAKFAST POTATOES

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Comments & Reviews

  2. Brittany says

    Hi! I’m excited to make these tomorrow morning! Quick question-If you scroll through this page, one recipe says unsalted creole seasoning and the second recipe doesn’t specify. Which do you recommend? Thanks!

    Reply

    • ImmaculateBites says

      Hi Brittany! Go with un-salted seasoning if you have it on hand. It’s easier to control your salt in take .

      Reply

  4. Binta says

    Love it already! Well done girl.
    Your recipes keep me going confident.. Lol
    What to do if we do not have creole cajun seasoning please?. Any substitute?

    Reply

    • ImmaculateBites says

      Hi Bill! I cut the potatoes larger than the one shown. But it totally works using the same time as the other potatoes . Parboiling makes the potatoes extra crunchy(crispy) on the outside. This is derived from the rough edges from boiling the potatoes.

      Reply

  6. Ken says

    Tried your recipe Imma and really liked it. I changed it up a little bit, I left the skins on the Yukon Golds, added a habanero pepper, and some habanero infused olive oil. It will make your toes wiggle all the way to the moon but it sure is good but very hot.

    Reply

    • ImmaculateBites says

      WOW! I know that wiggle feeling ken. Just can’t beat it. Thank you so much for the feedback !

      Reply

  7. Savitri says

    I love all of your recipes, I will surely follow your recipes carefully and cook or bake, I have made the crispy chicken legs, soon tasty, better than the restaurants or the delis.
    I am so happy to sign in to your website.
    Thank again for your time
    Savitri

    Reply

  8. kelsey says

    Very nice. I love it even though i forgot to add paprika because i was paying more on the instruction.

    Reply