Breakfast Potatoes

• Vegan
• Gluten free

• Produce

  • 1 tbsp Parsley
  • 2 lbs Yukon gold potatoes

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Paprika
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, light

Found on natashaskitchen.com

Description

Ingredients

• 2 lbs yukon gold potatoes
• 1 tsp sea salt, or to taste
• ¼ tsp black pepper
• 1 tsp paprika, or to taste
• 3 Tbsp extra light olive oil (or any high heat cooking oil)
• 1 Tbsp parsley, finely chopped, optional garnish

Directions

• Rinse and peel potatoes. Dice into ½ thick cubes (use a food chopper with the larger holes if you have one)
• Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and ¼ tsp black pepper and toss to evenly coat potatoes.
• Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.