Simple vegan breakfast potatoes with crispy brown edges are roasted in the oven and made with only 5 ingredients and ready in about 40 minutes!
Preheat oven to 425 degrees F.
Place cubed potatoes on the center of a rimmed baking sheet lined with parchment paper or silicone mat (no liner is fine too). Drizzle with olive oil, garlic powder, paprika, salt and pepper. Using your fingers and hands, toss the potatoes well and spread into a single layer. (Alternatively, you can add everything to a bowl, toss, and place on the baking sheet.)
Place in the oven, on the center rack, and bake for 25 minutes, stirring once.
Turn oven to 500 degrees F. and roast another 10 – 15 minutes, stirring once until edges are golden and crispy.
Let cool a few minutes and serve right away.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, freeze the potatoes for up to 2 months in freezer safe containers or ziplock bags.
Additional herbs & spices: Feel free to add a teaspoon of any of the following dried thyme, oregano, old bay seasoning (just go easy on the salt), parsley, Italian seasoning, rosemary, or herbs de Provence. Also, mix and match any using your best judgement.
RECOMMENDED EQUIPMENT: I love using this Silpat or parchment liners for lining this rimmed baking sheet (affiliate links).
Keywords: breakfast potatoes, breakfast potatoes recipe
Find it online: https://simple-veganista.com/breakfast-potatoes/