For breakfast one morning, we were craving hash browns, but not fried, and while all of the other breakfast items were being prepared, I popped these into the oven, 1 medium potato per person (this recipe is for 4 servings, but can be adjusted as needed), and this was the lovely turn out, with no preservatives. Just fresh potatoes and seasonings. Easy to prepare and bake, and can be used as a breakfast side dish, added to eggs and sausage to make a breakfastburrito, or as a fasting or vegetarian dish, or as a healthy vegetable snack for the little ones to munch on. Hope you enjoy this as much as we did. Here we go…..
4 medium russet potatoes, skin on, cut into small bite size squares (smaller than an inch)
4 teaspoons vegetable oil (if fasting) or extra virgin olive oil (if not fasting)
Kosher salt (added after removed from oven)
non stick cooking spray
shallow baking sheet
Preheat oven to 400 degrees. In a large bowl, or gallon size bag, combine your potatoes, oil, onion powder, and pepper. Mix or toss well, to coat evenly. Spray your pan with non stick cooking spray. Spread your potatoes out evenly, in a single layer. Bake for about 45-50 minutes, or until a lovely, roasted, brown, slightly crispy, potato is achieved. Carefully remove from oven, lightly season with kosher salt (you can always add more to your serving) and let cool a couple of minutes. That’s it !!! Enjoy !!!