I’m not much for formal New Year’s resolutions, but I’m going to go ahead and say that this year I’d like to host more Sunday brunches. Kiddo’s had classes on Sundays for the past couple years and suddenly she doesn’t and it’s like a whole new world! And my brunch game could use a boost, so there’s my non-resolution!
I made these stupidly simple and delicious roasted potatoes for brunch last weekend. But they’re not brunch-specific and work beautifully alongside any meal. Try them with steak, or chicken, or on your holiday table. They’re easy, and too yummy not to try–if I do say so myself! Here you go.
WHAT YOU NEED
* 6-8 red potatoes
* 1/4-1/3C olive oil
* 2t salt
* 1t garlic powder
* 1/4t ground black pepper
* 1/4t onion powder
* 1t dried rosemary
WHAT TO DO
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray and set aside.
Clean and cut the potatoes into 1/2″-1″ cubes. Add them to a large bowl, and then add in the oil and spices.
Spread the potatoes into one later on the prepared baking sheet.
Bake at 450 for 30 minutes, until the potatoes are tender. After about 15 minutes, flip them so they can brown on all sides.
Serve immediately. Crispy on the outside, warm and tender on the inside. the spices are simple but blend to a bold combination. Try to remember to share!