Crispy Skillet Breakfast Potatoes

• Vegan
• Gluten free

• Produce

  • 3 lbs Baby red potatoes
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Rosemary, dried

• Condiments

  • 6 tbsp Vegan butter

• Baking & Spices

  • 1/4 tsp Pepper
  • 2 tsp Sea salt

Found on buildyourbite.com

Description

Ingredients

• 3 pounds baby red potatoes, diced
• 6 tablespoons vegan butter
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon pepper
• ½ teaspoon dried rosemary

Directions

• Dice potatoes into small chunks and place in a microwave save bowl.
• Microwave potatoes on high for 8-10 minutes, or until slightly soft.
• Melt butter in a skillet on medium high heat. (I used two skillets, and I split the butter into 3 tablespoons per skillet. Use more or less butter depending on your skillet size.)
• Combine salt, garlic powder, onion powder, pepper, and rosemary in a small dish.
• Once butter has melted, add potatoes to skillet, and spread them out into an even layer. (you may need more than one skillet)
• Sprinkle potatoes evenly with spice mixture.
• Cook on medium high heat for 25-35 minutes, stirring and flipping frequently, until potatoes are crispy on all sides. Turn down heat if potatoes start to burn or cook too quickly.