Crispy, seasoned, baked (not fried) potatoes. These potatoes are great for those weekend brunches, when you have a little more time to prepare breakfast, or they are even great served as a side dish for any kind of meal! I first made these potatoes for our annual Father’s Day brunch. My husband really enjoyed them and even asked me to make them again the following week! The first time I made them, I personally felt they were a little too salty, so be careful with the salt! The 2nd time I cut the salt in half. As always, I love to hear your thoughts and I hope you enjoy!
-Simply Enjoy
Seasoned Roasted Potatoes
Description
Seasoned Roasted Potatoes
Seasoned Roasted Potatoes
Instructions
-
Preheat oven to 425. Place parchment paper on large baking sheet, set aside.
-
Wash/scrub potatoes and cut into 4th’s. If you have time, soak potatoes in a bowl of cold water for 30 minutes. (This is not required but helps the texture of the potato taste better.)
-
Place the potatoes in a large bowl. Drizzle the olive oil over, stir.
-
Add the garlic powder, salt (to taste), black pepper, paprika, rosemary, and basil. Stir well. Place on the parchment paper.
-
Top the potatoes with parsley, optional. Bake for 30-35 minutes. Let cool for a couple of minutes before serving. Simply enjoy!
breakfast recipe, brunch recipe, breakfast potatoes, seasoned potatoes, roasted potatoes, side dish, potatoes, medley potatoes,
