Roasted Breakfast Potatoes


July 22, 2017

These roasted breakfast potatoes are vegan and gluten-free and really easy. I’m using the Massel vegetable powder and a blend of spices to get the incredible flavor.

These roasted breakfast potatoes are super easy to make, and are vegan and gluten-free. The secret is the Massel vegetable powder and a blend of spices.

I hosted a champagne brunch at our house this past weekend to christen our new top deck. We served the tofu and bell pepper scramble, tempeh bacon, these roasted breakfast potatoes, and French toast for the main meal, and also served the raw parfaits, fresh green juices, strawberry bell pepper lemonade, and, of course, tastes-like-ice-cream kale shakes!

I love breakfast potatoes. I don’t eat them very often. But, if I had an hour left on earth I might spend my time devouring potatoes in every shape and form!

What makes these roasted breakfast potatoes taste so darn delicious (with very little effort or skill) is the Massel vegetable seasoning powder mixed with an awesome combo of spices. This powder adds such fabulous flavor to roasted vegetables, stir-fries, veggie bakes, and pastas. Just sprinkle it on, and add to taste to look like a gourmet chef in seconds.

The Massel seasoning powders are gluten-free, vegan, non GMO, and with no added MSG. Aussies, you can get the Massel products in grocery stores all over the country. Currently, in the United States, it is available at select grocers and health food stores, and some Wholefoods. Use the store locator on the Massel site to find your local store, or order online.

Be sure to coat your potatoes evenly by mixing the spices first, stirring the oil through the potatoes, and then mixing through the spices. Alternatively, you could shake the oil and seasoning mixture through the potatoes in a ziplock bag.

I roast my potatoes on a large baking tray with a silicone liner or parchment paper, and stirring them mid-way through cooking to ensure they cook and crisp evenly without burning.

I serve these potatoes for breakfast or brunch. But, they’re also fantastic tossed in with other roasted veggies like cauliflower, sweet potato, carrot, parsnip, and broccolini.

These roasted potatoes also make a tasty snack in place of french fries for movie night!

Either way, don’t miss making these. They are so so yummy.

*I’m an ambassador for Massel, but my opinions are my own.

 

Roasted Breakfast Potatoes

These roasted breakfast potatoes are super easy to make, and are vegan and gluten-free. The secret is the Massel vegetable powder and a blend of spices.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 to 6
Author Tess Masters

Ingredients

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with a silicone liner or parchment paper.
  2. In a small bowl, combine the Massel seasoning powder with the garlic and onion powders, paprika, and cayenne pepper.
  3. In a large bowl, toss the potatoes, with the olive oil, and then toss through the powdered mixture until the potatoes are evenly coated.
  4. Transfer the potatoes to the prepared sheet, and roast for 20 minutes, then toss thoroughly to ensure the potatoes cook evenly. Roast for a further 15 to 20 minutes, until the potatoes are cooked through and slightly crispy.
  5. Stir through the chopped herbs, and season to taste.  

Recipe Notes

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak

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