Ingredients for Phv's Roasted Breakfast Potatoes
- 1.5 lbs small red potatoes
- 4 tablespoons olive oil
- 2 tablespoons butter, melted
- Italian Seasoning Mix
- Cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
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How to Make Phv's Roasted Breakfast Potatoes
- Wash 1.5 lbs small red potatoes thoroughly and pierce each potato several times with a fork.
- Place potatoes in a large microwave-safe bowl. Add 1/2 cup of water.
- Cover the bowl with plastic wrap, leaving a small vent for steam.
- Microwave on high for 10-12 minutes, or until potatoes are slightly softened but not fully cooked.
- Preheat oven to 500°F (260°C).
- Drain the potatoes in a colander and pat them completely dry with paper towels.
- Return the potatoes to the bowl. Add 4 tablespoons of olive oil, 2 tablespoons of butter (melted), 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Toss the potatoes to coat evenly.
- Spread the potatoes in a single layer on a large baking sheet. Do not use parchment paper.
- Roast for 10 minutes.
- Remove from oven, stir gently with a wooden spoon or spatula. (Use oven mitts, handle is VERY HOT!)
- Reduce oven temperature to 350°F (175°C).
- Return potatoes to the oven and roast for another 10-15 minutes, or until golden brown and crispy.
- Remove from oven and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
9g
Carbs
4g
