Sunday, August 21, 2011

Leftover Potatoes for Breakfast



Is your stomach feeling those extra glasses of Moscato from the night before? Have a few potatoes sitting in your fridge? Make a dairy-free comfort breakfast with easy to digest carbohydrates, perfect for the weekend morning. Here is an easy breakfast potatoes recipe that you can quickly throw in the oven and then go back to sipping your morning coffee.

Ingredients:

6 small gold potatoes, cubed
1/4 cup chopped yellow onion*
1 tablespoon extra-virgin olive oil
1 teaspoon garlic olive oil*
1/2 teaspoon minced garlic*
Fresh parsley, coarsely chopped*
1/2--1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon basil
Dash cayenne pepper*

Directions:

1. Preheat the oven to 425 degrees Fahrenheit.

2. Cube your potatoes and place them in a 7" x 11" (2.2 quart) or larger baking dish.

3. Add the extra-virgin olive oil, garlic oil, onions, and minced garlic and toss until coated with oil.


4. Sprinkle the onion powder, black pepper, sea salt, oregano, and basil over the potatoes and toss to coat evenly.

5. Bake at 30-35 minutes, or until tender. The potatoes will be soft and browned on the edges. Remove from oven and stir in the chopped parsley. Enjoy!



*Updated and optional.