Breakfast Potatoes

Ria's Recipes

Ria Somaia

This recipe is easy to make, it’s a good source of carbs especially for colder months, and the spices are able to be customized. Spinach adds iron and calcium, tomatoes add Vitamin C, and chickpeas add protein!

Ingredients:

Potatoes:

2 pounds russet potatoes, cut into ½ inch cubes

2 tablespoons olive oil

Spice mix:

3/4 teaspoon garlic powder

1/2 teaspoon coriander

1/2 teaspoon ground turmeric

1/4 teaspoon paprika

1/4 teaspoon red cayenne pepper

½ teaspoon salt

Freshly ground black pepper

Optional:

½ cup chopped spinach

¼ cup diced tomatoes

¼ cup chickpeas or beans

Directions:

1. Preheat oven to 425 degrees F. Coat large baking sheet with nonstick cooking spray to prevent sticking.

2. Add potatoes to a large bowl, drizzle with oil, then add the spices. Place potatoes evenly on the bake sheet.

3. Bake for 20 minutes, then use a spatula to toss potatoes. Increase heat to 475 degrees F and cook potatoes for another 15-20 minutes until they are golden brown and slightly crisp, to your liking.

4. If you choose to add the veggies, skip Step 3 and pan fry the potatoes with veggies until it’s cooked to your liking. Serve with sauce of choice or as is!