Saturday, January 7, 2012

Breakfast Potatoes

This makes potatoes that are brown and crispy and coated with seasonings. Cut potatoes use shake and bake method, to coat with seasoning and make potatoes dry and crispy. Mixed with pan roasted vegetables: onion, pepper, garlic and tomato.

4 white potatoes, peeled and diced
1/4 tsp sea salt
1/8 tsp black pepper, ground
1/8 tsp cumin, ground
1/8 tsp red pepper flakes, ground
1 tsp paprka

1/2 red onion, chopped
1 green sweet pepper, chopped
1 yellow pepper (wax pepper), chopped
1 clove garlic, sliced
1/8 tsp salt
1/8 tsp black pepper, ground
1 tomato, chopped
1 tbsp fresh cilantro, chopped

Prep: Peel and chop vegetables. Grind spices. In plastic bag, mix potato seasonings with potatoes until coated.
Bake: Preheat oven 350 F. Bake potatoes 350F on non-stick sheet until soft and done, 45 min, then check and contine bake 450 F until crispy and brown 15 min.
Pan Roast: In saucepan, brown onions, 10 min. Add peppers and continue sweat, 10 min.
Simmer: Add tomato and spices and simmer 10 min.
Finish: Mix fresh cilantro and baked potatoes, and serve.

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