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.
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
Ingredients
- 2 lb (900g) Yukon gold potatoes, peeled and diced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons Massel vegetable seasoning powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- Pinch of cayenne pepper
- 2 tablespoons finely chopped fresh chives or flat-leaf parsley, plus more to taste
Instructions
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Preheat the oven to 425°F (220°C). Line a large baking sheet with a silicone liner or parchment paper.
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In a small bowl, combine the Massel seasoning powder with the garlic and onion powders, paprika, and cayenne pepper.
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In a large bowl, toss the potatoes, with the olive oil, and then toss through the powdered mixture until the potatoes are evenly coated.
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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.
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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