BREAKFAST POTATOES 🥔 You know, those perfectly crispy, flavorful and just a little bit buttery potatoes you have at Sunday brunch?! Usually found served under a perfectly runny yolk?! Well, if you’re anything like me you’ve been missing them — BIG TIME! Well, I have news. I finally cracked the code to the best, most delicious and easy breakfast potatoes.
It’s as easy as chop, toss and bake! Recipe below, happy brunching 🤗🤍✨ Breakfast Potatoes Inspired by Ree Drummond Ingredients ✔️ 1 1/2 lb Potatoes (I use a petite medley), chopped into bite-size pieces ✔️ 1/2 lb Sweet Onions, chopped ✔️ 4 Cloves Garlic, Minced or Microplaned ✔️ 1 Bell Pepper, Chopped ✔️ 2 Tbsp. Butter, Melted ✔️ 1/2 Tsp. Cayenne Pepper ✔️ Salt & Pepper, To Taste Directions 1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. 2. Chop potatoes into bite-size pieces. Place into a bowl of ice water for 10 minutes. **This will help tp remove some of the starch resulting in crispier potatoes. 3. White potatoes are soaking, chop onions & peppers, mince garlic. 4. Once potatoes are done soaking, remove from water and pat dry. 5. In a large bowl toss together, potatoes, onions, peppers, butter, cayenne pepper, salt and pepper. 6. Evenly spread out onto baking sheet and place into oven. Bake for 30 minutes, shaking the tray to rotate the potatoes 2-3 times. 7. After 30 minutes has passed raise the oven temperature to 500 degrees F and bake for another 10 minutes or until desired crisp. 8. Remove from oven, let cook and ENJOY!!
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July 2021
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