~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Tuesday, September 30, 2008

Easy Breakfast Potatoes

Easy breakfast potatoes... We love having potatoes for breakfast. On Saturday we like to have a real breakfast...eggs, potatoes, bacon/ham, fresh garden salsa, coffee, orange juice and maybe something sweet(not always). I like making these potatoes first as it takes about 4o-45 minutes in the oven to bake(this all depends on your oven and size of cut potatoes). It gives me plenty of time to set up the table while they are baking as well as make the rest of the menu. I like to use these potatoes as well in egg burritos. These potatoes are versatile .... they do very well as a side dish for lunch or dinner. Hope you enjoy...

Update: I just had to update the photo:)... This time around I just tossed the cubed potatoes in some olive oil(until well coated) and sprinkled some salt over them... baked the potatoes as usual

Tip: Use parchment paper for non-stick potatoes...
You can make them spicy if you like by adding a few chile flakes or adding different herbs such as rosemary.

  • 2 large russet potatoes, diced
  • 2-3 TBS olive oil
  • 1 tsp dried dill or parsley
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 TBS grated Parmesan cheese
  • salt to taste
1. Preheat oven to 425 deg F.
2. Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick or so).
Place in a medium bowl.
3. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix.

4. Place potatoes in a single layer in a 13x9 pan.
I used a roasting pan that comes with my oven...while it released the potatoes( with a bit of help from a wide stainless steel spatula) I find it best to just line the bottom of the pan with parchment paper...it will release beautifully and you won't need to scrape the pan:)

5. Bake for 40 -45 minutes or until nicely golden brown. Time depends on how small you cut the potatoes. Enjoy!

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