Garlic & Rosemary Breakfast Potatoes

I think it could be universally agreed upon that the potato is the perfect food. You can boil 'em, mash 'em, stick 'em in a stew...they're amazing. About once every quarter, my boyfriend and I get blinded by hunger and decide it is a good idea to get the Costco-sized bag of red potatoes because they are "just such a good deal". The last time this happened was over Christmas break, which meant that we were tasked with the "chore" of having to cook a potato dish nearly every day. As a result, I got to develop a delicious, crunchy breakfast potato recipe that we enjoyed at least 4 times over the break. The real trick to this recipe is the ice bath, it helps suck out some of the potato starches, which lets the potatoes get fluffy and crunchy as they bake. Definitely don't skip this step.

Garlic & Rosemary Breakfast Potatoes

Makes 2 larger servings or 4 small ones



Roughly 450g (or 1lb) of red potatoes

1 1/2 tbs rosemary

2 tsp garlic powder

1 tsp paprika

salt and pepper to taste

olive oil to coat the baking dish



1. Wash and quarter the potatoes, then place them in a bowl and cover with ice water for 20 minutes.

2. Pre-heat oven to 450º.

3. Drain and rinse the potatoes, then place back in the bowl.

4. Grind dry ingredients together (my magic bullet works wonderfully for this) and toss with the potatoes.

5. Arrange potatoes in a single layer in an oiled glass dish or oiled baking sheet.

6. Bake for 20 minutes then flip the potatoes and bake for an additional 20-25 till golden and crispy. The skins will be slightly puffy when the potatoes are ready.

8. Pair with your favorite breakfast items, on the day this picture was taken, I enjoyed my potatoes with turkey sausages and some delicious egg toast.