Search

Perfectly Crisp Breakfast Potatoes

Rectangle 58

Hi, I'm Tina!

Iā€™m the owner of Carrots ā€˜Nā€™ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

Fit + Fueled

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and canā€™t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, youā€™ll transform your life, mindset, and body in this program thatā€™s part-course, part-coaching, and part-community.
Categories

Hey, hey! Happy Friday! Just popping in real quick to share with you an awesome recipe to add to your meal plan for next week! šŸ™‚

As you know, we love Breakfast Potatoes in our house and make a big ol’ batch just about every week. But, over the years, the recipe has changed and become better and better and better. Our current version is actually made withĀ unflavored coconut cooking oil, which is the best thing ever because 1) it’s already liquid (no melting required); and 2) it makes the potatoes, ooooh, so (perfectly) crisp. They’re really the best potatoes (even not for breakfast), so I just had to share the recipe. I hope you love them as much as we do!

perfectly-crisp-breakfast-potatoes

Ingredients:

favorite breakfast potatoes

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut potatoes into 1-inch-ish chunks. In a large mixing bowl, toss them in the coconut oilĀ and salt. Then, spray a baking sheet with non-stick cooking spray before pouring the potatoes onto it.
  3. Bake potatoes for 25-30 minutes, tossing after 10 minutes or so.
  4. Then, turn the oven up to broil and then cook for another 5-7 minutes or until potatoes are crispy on the edges.
  5. Remove potatoes from the oven, allow them to cool slightly, and enjoy! Potatoes can be stored in an air-tight container in the refrigerator for about 5Ā days or so. Just reheat in the microwave or toaster oven!

light and crispy breakfast potatoes (1280x853)

Perfectly Crisp Breakfast Potatoes

Serves 8: 2P/20C/3F

Ingredients:

  • 2 pounds of white potatoes (~ 4 to 5 medium)
  • 1.5 tablespoons unflavored coconut cooking oil
  • kosher or sea salt

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut potatoes into 1-inch-ish chunks. In a large mixing bowl, toss them in the coconut oil and salt. Then, spray a baking sheet with non-stick cooking spray before pouring the potatoes onto it.
  3. Bake potatoes for 25-30 minutes, tossing after 10 minutes or so.
  4. Then, turn the oven up to broil and then cook for another 5-7 minutes or until potatoes are crispy on the edges.
  5. Remove potatoes from the oven, allow them to cool slightly, and enjoy! Potatoes can be stored in an air-tight container in the refrigerator for about 5 days or so. Just reheat in the microwave or toaster oven!

You Might Also Like

DON'T MISS A THING

Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!

Join The community

Get recipes, workouts. and discounts straight to your inbox for FREE!

@carrotsncake

Ā© 2022 Carrots ā€˜Nā€™ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.