I love having roasted and pan fried potatoes with our eggs for breakfast. However, I am not about to spend an hour’s time to make them most mornings. What I do instead, is to throw a tray of these in the oven at other times during the day when I might already have the oven on. They take 45 minutes to cook; but when the oven is already on, it doesn't seem like much effort at all.
Roasted Breakfast Potatoes
6 medium size potatoes, reds and golden yellows are my current favorites
2 tablespoons olive oil
Kosher salt, to taste
Fresh cracked black pepper, to taste
Any other seasonings that you like with your potatoes; seasoning mixes, thyme, rosemary, garlic, just about anything works
Preheat oven to 400 degrees. Scrub and rinse the potatoes. Cut them into slightly smaller than bite size pieces. Place them in a large bowl and drizzle a couple tablespoons of olive oil over them. Toss with your hands to thoroughly coat the pieces. Sprinkle generously with spices and toss again to coat well.
Grease a baking sheet well with olive oil or use a silpat mat. Fill the tray with a single layer of the potato pieces and place in oven. Roast for 40-45 minutes, turning once after 20 minutes. Check them again around 40 minutes and stir or turn as needed. Let them get soft and then a bit crispy before removing them from the oven.
Let them cool completely and then store in an airtight container in the refrigerator.
When I am ready to use these, I simply put the amount that I need in a skillet over medium heat to warm them and let them get just a bit crispy before serving. Toss them with scrambled eggs, serve with Huevos Rancheros or any number of other breakfast dishes.
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