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.


Yesterday's post got me thinking about how I could start writing more. I think I've landed on the idea of just posting when I feel like it, no matter how random or dumb it may seem. I'm hoping this will help strengthen my writing skills (which have greatly diminished since college) and maybe help fill some of that creative void I've been feeling for a while now.

Today I'm going to talk about breakfast. Specifically the simple little breakfast that I've been eating for nearly 3 years, but can't seem to get sick of: Egg Toast. There's lots of variations on this and I've experimented with many, but for the sake of simplicity I'll stick with the formula I've been using (and loving) for the last 6 months or so. To help feed my creative side I've created a quick little diagram to show off the construction that goes along with the recipe....if you can even call it that.

Egg Toast (hummus variation)

Serves 1



1 slice of bread (I prefer Sara Lee 45 calorie bread...because calories)

1 tbs your favorite hummus

handful of greens (lately I've been digging the Taylor Farms Power Greens)

4-6 grape tomatoes

1 egg

hot sauce (gotta have that burn)

salt and pepper to taste



1. Crack your egg into a small un-heated frying pan, set the heat to medium, and cover.

2. Get your bread toasted while the egg cooks.

3. While the toast does its thing, slice the tomatoes in half.

4. When the toast is done, slather on that hummus and top with the greens.

5. When your egg is nearing cooking completion (I like it over easy, so at this point my egg is mostly set with just a little bit of clear whites on top) toss your tomatoes into the pan then salt & pepper everything.

6. When the egg is finished cooking remove the pan from the heat, put the tomatoes on the greens, then top that with the egg.

7. Shake your bottle of Tapatio and get ready to start dousing.

8. Eat the damn thing.


If you're concerned about calories like I am, this dish (with my specific ingredients) comes in at 187 calories and is pretty filling.