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breakfast potatoes on brown parchment with ketchup

Whole30 Roasted Breakfast Potatoes

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 tablespoons cooking oil (avocado oil, coconut oil, and ghee are some of my favorites)
  • 2 large russet potatoes
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder

Method

  1. Preheat oven to 425 degrees.

  2. Dice the potatoes into roughly 1 inch chunks. Don’t overthink this step. You just want all of the potatoes to be around the same size and thickness so they cook evenly.

  3. Add the potatoes to a large mixing bowl. Pour in the cooking oil and seasonings. Toss the potatoes until they are evenly coated.

  4. Place the potatoes in a single layer on a baking sheet lined with parchment paper and bake at 425 degrees for 35-40 minutes flipping halfway through. The potatoes should be crispy on the outside and tender on the inside.

  5. Serve immediately!

Find it online: https://allthehealthythings.com/whole30-breakfast-potatoes/