Rosemary Breakfast Potatoes
Serve as breakfast potatoes or as a side dish at dinner!
~ Gluten and Dairy Free ~
** Boil potatoes the night before**
1 tbsp olive oil
1 tbsp vegan butter
6 medium russet potatoes or red skin or 2 cans of sliced potatoes
1 1/2 tsp dried rosemary, ground
1/2 tsp paprika
Dash of sea salt and pepper
1. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Boil the potatoes the night before. Put cooled potatoes in a bowl, in the fridge with the skins on. Cover bowl with plastic wrap. In the morning peel the potatoes and slice.
3. Put the sliced potatoes in a bowl with olive oil and vegan butter. Sprinkle rosemary, paprika, salt and pepper on potatoes.
(You can put rosemary in a small blender and blend until it is fine, if you wish.)
5. Bake in the oven for about 20-30 minutes, flipping halfway through. Bake until the potatoes are crispy.