Oven Roasted Breakfast Potatoes

Happy Easter!

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Honestly, the best thing about being home has been baking.

Yes, I love seeing my family and catching up with old friends. And sure, not having to walk to another building to do laundry is nice too. But the thing I miss the absolute most about home is having my own kitchen!

So, naturally I decided to make a *huge* brunch to celebrate my access to a real-life stove.

A huge, healthy brunch.

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Because there’s one more thing I miss about home: eating healthy.

It’s incredibly difficult to eat healthy at school. Especially when most of the dining hall foods are more than questionable (how many times can they reuse those mystery beans in a dish? Why does the “turkey” taco meat always make my stomach hurt? What’s up with the miscellaneous chicken pieces?). Honestly, 9 times out of 10 I’ll just make a quesadilla. Even though eating 3 slices of cheese a day probably isn’t the best for you, at least it’s more reliable than whatever my dining hall is serving.

However, coming home I’ve remembered just how much I enjoy healthy food. And how much I despise having the same boring meal everyday at school.

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So, I’m planning on returning to school with high hopes, and a more creative, open palate. Because Leo’s Dining Hall definitely requires creativity.

But back to these potatoes!

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These potatoes are everything that our dining hall’s potatoes aren’t: low in sodium, low in fat, and actually flavorful!! The combination of olive oil, paprika, and rosemary creates a phenomenal, hearty flavor that will bring you back to your days of brunch at your grandparents’ house after church. Or, throw it back to those irresistible house potatoes you would always get at your local diner as a teenager, but can’t seem to justify now. Unlike said diner potatoes, these contain much less oil and salt, subbing the fatty flavor with spices and an olive oil undertone that make this recipe *that* much more delicious.

And on top of that, this recipe couldn’t be any more hands-off! You just cut up the potatoes, throw the spices/olive oil on, and roast them until golden. And, tada! A batch of divine, hearty potatoes that will impress any crowd.

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I’m contemplating whether I would be able to sneak my oven back to campus with me when I return tomorrow… Or maybe I’ll just whip up another few batches of these and bring them instead πŸ˜‰

Oven Roasted Breakfast Potatoes

  • 2 large potatoes
  • 2 tbs extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

Preheat oven to 400Β°F.Β  Wash potatoes then roughly chop into wedges. Lightly grease a baking sheet with olive oil. Spread potatoes out over greased cookie sheet. Drizzle with olive oil. In a small bowl, combine salt, rosemary, paprika, garlic powder, and black pepper. Sprinkle over potatoes. Lightly massage potatoes to coat completely with oil and spices. Bake in the oven for 25 minutes. Set oven to broil and roast potatoes for an additional 3 minutes, or until crispy. Remove and serve hot. Enjoy!

Nutritional InformationΒ (from myfitnesspal.com)

Calories: 98

Fat: 5g

Carbs: 14g

Protein: 2g

(Yields 6 servings)

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