BREAKFAST POTATOES

HOME FRIES are the perfect breakfast side dish

I love how simple these potatoes are to make. Even more, I love how easy the make my mornings. I’ve made them a few times now because they are great to store and with a quick scoop and reheat they transform a quick morning bite into an extra delicious breakfast meal.

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BREAKFAST POTATOES

Yield: 6 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• Sweet Potatoes (2, peeled and cut into 1/2 inch cubes)
• Idaho Potatoes (2, peeled and cut into 1/2 inch cubes)
• Vidalia Onion (1, sliced)
• Extra Virgin Olive Oil (2 tablespoons)
• Smoked Paprika (1 tablespoon)
• Garlic Powder (1 tablespoon)
• Ground Cinnamon (1/2 tablespoon)
• Fresh Rosemary (1 tablespoon roughly chopped. Plus 1 teaspoon roughly chopped for topping)
• Salt (roughly 1 teaspoon)
• Pepper (roughly 1 teaspoon)
• Coarse Sea Salt (for topping. Salt to your taste)

KITCHEN ITEMS

• Peeler
• Cutting Board
• Chefs Knife
• Large Mixing Bowl
• Baking Sheet

Instructions

TO MAKE YOUR BREAKFAST POTATOES

1. Preheat your oven to 400º.
2. In your mixing bowl, combine your sweet potato cubes, Idaho potato cubes, and vidalia onion slices.
3. Coat your potatoes and onions with your olive oil.
4. Sprinkle your smoked paprika, garlic, cinnamon, salt, pepper, and 1 tablespoon of rosemary over your potato mixture. Toss your mixture until it’s fully and evenly coated in your seasonings.
5. Pour your potato mixture into an even flat layer on your baking sheet.
6. Bake until you can easily stick a knife and and out of the center of your potato cubes and you see a little blackening on some of their edges—about 35 minutes. Make sure to test both your sweet potatoes and Idaho potatoes. The Idaho potatoes take a little longer than the sweet potatoes to soften.
7. Sprinkle your remaining rosemary over your potato mixture.
8. Sprinkle coarse sea salt over your mixture to your liking.
9. Serve hot.

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