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
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Preheat oven to 425 degrees.
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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.
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Add the potatoes to a large mixing bowl. Pour in the cooking oil and seasonings. Toss the potatoes until they are evenly coated.
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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.
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Serve immediately!
Keywords: breakfast potatoes, whole30 breakfast potatoes, roasted potatoes, whole30 roasted potatoes
