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Vegan Breakfast Potatoes
Looking for a simple roasted breakfast potato recipe? Your whole family will love these, they’re golden and crispy on the outside and soft on the inside, just how they should be!
Course
Appetizer, Side Dish, Snack
Cuisine
American
Keyword
potato wedges, potatoes, roasted potatoes
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Servings
4
servings
Calories
238
kcal
Author
Shawna Clapper
Equipment
baking sheet
Silpat
or parchment paper
Peeler
knife
Ingredients
2
pounds
Yukon Gold Potatoes
(7-10 potatoes)
2
tbsp
olive oil
optional
½
tsp
garlic salt
or garlic powder
½
tsp
onion powder
½
tsp
Italian Seasoning
Salt & Pepper
to taste
Instructions
Preheat oven to 450°F and line your baking sheet with a silpat (or parchment paper).
Chop potatoes into about 1 inch wedges or pieces and place them on the baking sheet in a single layer.
Add potato pieces, olive oil, and spices to a container that has a top.
Drizzle on the olive oil and sprinkle on all of the seasonings. Use a spatula to coat the potatoes with the oil and seasonings.
Spread potatoes out onto a cookie sheet covered in parchment paper or silpat.
Bake for about 40-45 minutes, tossing every 15 minutes until golden and done.
Bake for 20 additional minutes or til golden on all sides.
Allow to cool slightly, and enjoy with your favorite dip! (We like using ketchup!)
Video
Notes
2 pounds of gold potatoes is about 7 to 10 potatoes depending on size.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
305
mg
|
Potassium:
961
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
9
IU
|
Vitamin C:
45
mg
|
Calcium:
32
mg
|
Iron:
2
mg