Recipe Redux: Home Fries
I’m so excited about this month’s recipe redux: Brunch. Breakfast is my favorite meal of the day, followed closely by brunch. What’s not to love–all the delicious yummyness of breakfast with all the heartiness of lunch all at one meal! But, what kind of recipe??? Pancakes, waffles, french toast, eggs benedict, oh, the list goes on. Well, one of my latest go-to side dishes at dinner has been a quick version of roasted potatoes, which got me thinking about home fries–those creamy nuggets of flavor that pair so well with both the sweet and savory brunch foods.
To boost the nutrient quota I decided to add some vitamin-A packed sweet potatoe to the mix with delicious results. I hope you and yours enjoy my spin on home fries as much as mine do. Let me know.
- 2 russet potatoes, peeled (if desired) and cubed
- 1 sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon your favorite herb or seasoning such as rosemary, lemon-pepper, Italian, or dill
- 1/2 tablespoon olive oil
- 1/2 teaspoon of your favorite herb or seasoning such as rosemary, lemon-pepper, Italian, or dill
- Preheat oven to 420.
- Place potatoes, 1 tablespoon oil, and 1/2 teaspoon of seasoning in a medium-sized microwave-safe bowl. Cover tightly with plastic wrap.
- Microwave on HIGH for 10 minutes, shaking bowl about halfway through.
- Meanwhile spread remaining oil evenly on a jelly roll pan.
- Once potatoes are done, uncover carefully to prevent burns. Using a slotted spoon, spoon potatoes onto prepared pan, discard liquid. Sprinkle with remaining seasoning.
- Roast for about 20 minutes, shaking pan halfway through to prevent sticking.
Check out what my other reduxers have to offer for brunch: