Breakfast is my all-time favorite meal of the day. There’s something sacred and pure about early mornings with fresh filtered light streaming through the windows that gets me pumped to start each day. In that perfect stillness, even pushing simple scrambled eggs around in the pan feels holy. I’m a big breakfast type of girl and that may be why I also love to indulge in steamy, piled high, restaurant breakfasts with those magically soft, yet crispy breakfast potatoes on the side. What could be more perfect?
Those magical breakfast potatoes that, I believe, are the makings of a good breakfast always seemed to be just too perfect to make at home. I was so wrong. The once illusive breakfast side dish is now a regular companion to my scrambled eggs, taking the magic of the morning to a whole new level.
Rosemary Breakfast Potatoes:
- 1 bag – Yukon Gold Potatoes
- Olive Oil
- Himalayan Pink Salt
- Pepper
- Paprika
- Chili Powder
- Garlic
- Fresh Rosemary sprigs
- Preheat the oven to 400 degrees.
- While the oven is preheating, wash and cut the potatoes into quarters. Spread the quartered potatoes out in one layer on a cookie sheet.
- Lightly drizzle olive oil over the entire pan of potatoes. Then, generously sprinkle himalayan pink salt, pepper, paprika, and garlic on top and mix with your hands until potatoes are well covered.
- Add rosemary sprigs throughout and place in the oven for 20 minutes.
Enjoy with my Whole30 Breakfast Quiche, All Day Every Day Salsa, and morning sunshine.
naturallytasteful.com 