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!
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!)
- 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 🙂