Quick Post: My family loves these and they would go perfectly with leftover Thanksgiving ham. We enjoyed these in breakfast burritos with scrambled eggs and bacon, these tortillas, and this pico de gallo. Thanks for reading, enjoy!
Zesty Breakfast Potatoes – adapted from Viking
- 1 – 2 pounds Russett potatoes, par-cooked and diced into bite-sized chunks
- 1 teaspoons garlic powder
- 1 teaspoons onion poweder
- 1 teaspoons paprika
- 1 teaspoons ground cumin
- 1/4 teaspoon cayenne
- Fresh cracked black pepper to taste
- Kosher salt to taste
- 1/4 cup olive oil
Quick Method for par-cooking potatoes – Scrub them clean, dry them then poke holes all over with a fork. Wrap each potato in a wet paper towel and place them on a plate in a circular fashion. Microwave on your “baked potato” setting if you have one – but only for a few minutes.
Preheat oven to 450 degrees.
Combine the spices and the olive oil in a small bowl. Place the potatoes in a bowl and toss with the spice-oil mixture. Spread on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.