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Roasted Breakfast Potatoes

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



  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