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.

Course Sides

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings -5

Calories 271kcal

Author Imma

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