Crispy Roasted Breakfast Potatoes (Paleo/Whole30)
Crispy Roasted Breakfast Potatoes are crispy on the outside, soft in the middle, and baked not fried! Paleo, vegan, gluten free, and Whole30 approved! They will be your new favorite side!
Servings 6 cups
- 2 1/2 pounds baby creamer potatoes, or potatoes of choice, washed and dried
- 1 1/2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt and pepper, to taste (the more the better)
Preheat oven to 400 degrees Fahrenheit and like a baking sheet with parchment paper. Cut potatoes into 1-2 inch thick pieces. For the baby potatoes, I just quartered them, but it depends on what kind of potatoes you use.
Place potatoes in a pile on baking sheet. Cover with oil and seasonings and toss to combine. I used my hands to make sure all potatoes were covered. Spread out so they have some room between each other. If needed, use another baking sheet.
Roast for 50 minutes, flipping/rotating potatoes about 30 minutes in, until golden brown and crispy. Store in a sealed container in the fridge for up to a week.
Serving: 1cup | Calories: 197kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Fiber: 3g | Sugar: 4g