Description
These Crispy Oven Vegan Breakfast Potatoes are a perfect side dish to start your day. Made with simple seasoning and roasted to golden perfection, they are crispy on the outside and tender inside, delivering a flavorful and wholesome vegan breakfast option.
Ingredients
Potatoes
- 1 ½ pounds Russet potatoes, peeled and chopped into ½ inch pieces
Seasoning & Oil
- 2 tablespoons olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for crispy roasting.
- Prepare Potatoes: Spread the chopped russet potatoes evenly on a parchment-lined baking sheet to prevent sticking and promote even cooking.
- Season Potatoes: Drizzle the potatoes with olive oil and sprinkle with onion powder, garlic powder, and smoked paprika. Toss well to make sure all pieces are coated uniformly with the oil and seasonings.
- Bake: Bake the potatoes in the preheated oven for about 30 minutes, or until the edges become golden brown and crispy, turning occasionally if needed to ensure even crispness.
- Serve: Remove from the oven and serve immediately to enjoy their crispy texture and delightful flavor at their best.
Notes
- For extra crispiness, spread the potatoes in a single layer without overcrowding the pan.
- You can substitute smoked paprika with regular paprika or add a pinch of cayenne for some heat.
- Use parchment paper for easy cleanup and prevent sticking.
- These potatoes pair well with tofu scramble or vegan sausages for a hearty breakfast.
