© 2013 mathewguiver

Garlic and lime breakfast potatoes

Since today is Labor Day, I decided to make breakfast. I don’t typically make breakfasts during the week, and even on weekends when I do make breakfast it’s usually not finished until close to noon. I guess you could say I’m more of a brunch kinda guy.

I love serving potatoes for brunch, I like the convenience of oven potatoes, but am also a huge fan of hash brown potatoes cooked in a skillet or frying pan. Today I went with oven potatoes though, so I could cook up some bell pepper/onion scrambled eggs (pictured above), and prepare a fruit salad to complete the meal. I decided to go with a lime and garlic flavor profile, which gave these potatoes a nice kick, and served them as a side dish. They’d definitely go great in a breakfast burrito though, or maybe on top of a frittata topped with pico de gallo.

Ingredients:

2 – 3 red potatoes
1 heaping Tbsp minced garlic
2 limes
1 Tbsp canola oil
1/8 c parmesan
Kosher salt
Ground white pepper
Parchment paper

Directions:

1. Preheat oven to 450 degrees fahrenheit, then chop potatoes into small cubes. You can make them as large or small as you want, but just make sure their consistently sized so they’ll all cook in the same amount of time.

2. Once sliced, submerge potatoes in water. Let them soak for about 10 minutes. This will help keep the potatoes from going brown.

3. Remove potatoes from water and pat dry with paper towels. Then, combine potatoes, garlic, juice of one lime, oil, and seasoning in a bowl. Stir until all the potatoes are evenly coated.

4. Transfer seasoned potatoes to a parchment paper lined cookie sheet. Place in oven, and cook for 20 to 30 minutes or until potatoes are browned.

5. Remove from oven, and flip the potato cubes. Squeeze the juice of your second lime oven the potatoes, then sprinkle with parmesan.

6. Return the cookie sheet to the oven, and let the potatoes cook for an additional 5 – 10 minutes. Let the edges of the potatoes blacken slightly before removing from the oven.

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