Crispy Oven-Roasted Breakfast Potatoes

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

For the potatoes:

2 pounds russet potatoes, cut into ½ inch cubes

2 tablespoons olive oil

For the spice mix:

¾ teaspoon garlic powder

¾ teaspoon cumin

½ teaspoon coriander

½ teaspoon ground turmeric

¼ teaspoon paprika

¼ teaspoon red cayenne pepper

½ teaspoon salt

Freshly ground black pepper

Directions

Preheat oven to 425 degrees F. Coat large baking sheet with nonstick cooking spray to prevent sticking.

Add potatoes to a large bowl, drizzle with 2 tablespoons olive oil, then add the following spices: garlic powder, cumin, coriandr, paprika, ground turmeric, red cayenne pepper, salt and pepper. Use clean hands to toss potatoes to coat the the potatoes in oil and spices. Add potatoes to the baking sheet and spread out evenly.

Bake for 20 minutes, then use a metal spatula to toss potatoes, increase heat to 475 degrees F and cook potatoes for another 15-20 minutes until they are golden brown and slightly crisp to your liking.

Serve with ketchup or hot sauce! Serves 6-8.

Nutrition

• Calories: 146 kcal
• Total Fat: 4.6 g
• Saturated Fat: 0.7 g
• Total Carbohydrate: 24.3 g
• Dietary Fiber: 3.8 g
• Total Sugars: 1.3 g
• Protein: 2.7 g