[vegan] The BEST Breakfast Potatoes

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There is nothing like waking up in the morning and having a delicious bowl of breakfast potatoes. For me, they are comforting, warming and tantalizing.

One of my favorite things to make for breakfast as a vegan are these breakfast potatoes, because they are extremely versatile - sometimes we eat them by themselves, in veggie tacos, as a side to a delicious bagel breakfast sandwich .. heck, sometimes I even make them for dinner. They complement a veggie burger nicely or added into a veggie bowl.

You can even swap the red potatoes for sweet potatoes to make a more seasonal dish or russet potatoes for a more cost effective option.

The seasoning blend I use is EVERYTHING!

I use this blend in a lot of my dishes, even garlic bread! Just a few tweaks here and there and BAM, you got yourself a whole new dish.

I love meal prepping these potatoes too. I make a big batch of these each week and leave them in the fridge at work (raw). If you're lucky and have a toaster oven in your break area like we do, then these are super easy to put in and forget about until they are done. Plus, they fill the office with a delicious aroma that puts everyone in a better mood!

Now, my portion sizes are probably a bit off, considering I could eat an entire bag of potatoes in just one sitting. Please take this into consideration when making this dish!

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The BEST [vegan] Breakfast Potatoes

Ingredients (serves 2):

• 2 large or 3 small potatoes (of choice - I like red or gold)

• 1.5 tbs olive oil

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp nutritional yeast

• 0.5-1 tsp red chili flakes

• 0.5 tsp of pink Himalayan salt (however much you are comfortable with)

• 0.5 tsp black pepper

Procedures:

1. Preheat oven to 450°

2. Chop large potatoes into twelfths (in half once, into fourths longways, and into thirds short ways). For small potatoes I recommend eighths so they aren't too small. Transfer into a medium size mixing bowl.

3. To the mixing bowl add the remainder of ingredients (spices and olive oil), combine well.

4. Transfer to an ungreased baking sheet, making sure the potatoes are spaced out (this encourages even cooking).

5. Bake potatoes for about 25mins, DO NOT FLIP! This step is very important. If you don't flip the potatoes, they get a nice crunchy bottom and tender top - perfection!

6. Serve with your favorite breakfast foods, onions/peppers, or in a breakfast taco/burrito!