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Savoury Rosemary!

Rosemary Breakfast Potatoes

Serve as breakfast potatoes or as a side dish at dinner! 

~ Gluten and Dairy Free ~

4 Portions

** 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. 

Serve warm! 

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IMG_0624 breakfast.jpg
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