Roasted Breakfast Style Potatoes
My mom used to have an eccentric friend who made something similar to this, which she called "John Wayne's" - no clue where that came from. These are much easier to make because everything is cooked in the oven and there's no pre-boiling of the potatoes.
I used a recipe from the blog "Cookie and Kate" as a template for this. I added fresh garlic (instead of dried), a whole onion (not just half), chili powder and grapeseed oil instead of olive oil.
2 lbs russet potatoes, cut the two ends off then cut into 1/2" cubes
1 onion, cut into 1/2" cubes
1 bell pepper, cut into 1/2" cubes
2 cloves garlic, minced finely
grapeseed oil
kosher salt
fresh cracked black pepper
pure ancho chili powder (or any chili powder you fancy)
Line a cookie sheet pan with heavy duty aluminum foil. Toss all the vegetables together with some grapeseed oil and a shit ton of kosher salt and black pepper.
Bake at 425 F for about 25 minutes then take out and stir. Sprinkle with chili powder then return to the oven for another 20 to 25 minutes.
I used a recipe from the blog "Cookie and Kate" as a template for this. I added fresh garlic (instead of dried), a whole onion (not just half), chili powder and grapeseed oil instead of olive oil.
2 lbs russet potatoes, cut the two ends off then cut into 1/2" cubes
1 onion, cut into 1/2" cubes
1 bell pepper, cut into 1/2" cubes
2 cloves garlic, minced finely
grapeseed oil
kosher salt
fresh cracked black pepper
pure ancho chili powder (or any chili powder you fancy)
Line a cookie sheet pan with heavy duty aluminum foil. Toss all the vegetables together with some grapeseed oil and a shit ton of kosher salt and black pepper.
Bake at 425 F for about 25 minutes then take out and stir. Sprinkle with chili powder then return to the oven for another 20 to 25 minutes.
Comments
Post a Comment