If you are what you eat, I’m definitely a potato. Seriously, these lil spuds are the most versatile ingredient in the kitchen and are the real MVP of my diet. There are so many different ways to serve potatoes and I love experimenting with them.
I’m currently doing a Whole30 and potatoes are a staple of my breakfast — and lots of my other meals — but I’ve been trying to perfect my breakfast potatoes and I’ve finally nailed it. These potatoes are crispy, a little bit spicy, tender inside, and deliciously seasoned.
These potatoes are amazing on their own, but can easily be paired with ketchup, hot sauce, aioli, whatever floats your boat!
Ingredients:
2.5 lbs potatoes (your choice, I used gold here)
2 tbsp avocado oil
2.5 tsp The Fit Cook Southern Creole seasoning (or other cajun/creole seasoning of your choice – check your labels if on Whole30!)
Method:
- Preheat your oven to 425 and line a sheet pan with parchment
- Dice potatoes into small cubes and spread into a single layer on the sheet pan
- Drizzle the oil over potatoes, then sprinkle seasoning, and massage into potatoes
- Bake for 45-50 mins + enjoy!
This recipe makes about 3 servings, but you can easily double it to last you the entire week. To reheat, just use a bit of avocado oil or coconut oil spray and reheat in a skillet over medium-high heat for 2-3 minutes. You could also reheat in an air fryer at 400 for 3 minutes if you have one!
If you make this recipe, let me know what you think! Snap and pic and tag me on Instagram @lexlivesnourished 🙂
