After a long hiatus, our ladies are finally laying again. Yes, I'm talking about our lady chickens, aka, our hens. They seem to be enjoying their new winter digs (a fully enclosed coop filled with straw and a heating lamp for the really cold days). Last week we collected 13 eggs in one day! A marked difference from the paltry two or three we were collecting all summer and autumn long. Not quite sure what the difference is, but if they're happy and laying, I'm happy, too.
Which means, of course, we now have a lot of eggs on our hands! So eggs are in heavy rotation on our breakfast menu – scrambled, over easy, sunny-side up, poached ... good thing there are plenty of different ways to cook eggs!
This past weekend, I made a batch of these easy roasted breakfast potatoes to serve alongside a plateful of scrambled eggs. I love this recipe because it takes less than 30 minutes to make and the potatoes turn out perfectly roasted every time. I've kept it simple with just salt and pepper as the seasonings, but you can fancify this dish any way you want – a handful of fresh herbs tossed over the potatoes once they've been pulled from the oven would be an excellent starting place.
Easy Roasted Breakfast Potatoes (printer-friendly version)
makes 2-4 servings
1 1/2 pounds red potatoes, scrubbed and diced into 1" pieces
3 tablespoons olive oil
freshly ground black pepper
coarse sea salt
1. Set an oven rack in the lower third of the oven and preheat the oven to 500 degrees. Lightly grease a rimmed baking sheet with cooking spray or oil.
2. Place the diced potatoes into a large bowl and toss with the olive oil. Turn the potatoes out onto the prepped baking sheet. Sprinkle generously with salt and pepper.
3. Roast in the oven for 10 minutes, then carefully remove the baking sheet from the oven and use a spatula to flip the potatoes over.
4. Roast for an additional 15 minutes, or until fork tender and golden brown. Serve immediately.
makes 2-4 servings
1 1/2 pounds red potatoes, scrubbed and diced into 1" pieces
3 tablespoons olive oil
freshly ground black pepper
coarse sea salt
1. Set an oven rack in the lower third of the oven and preheat the oven to 500 degrees. Lightly grease a rimmed baking sheet with cooking spray or oil.
2. Place the diced potatoes into a large bowl and toss with the olive oil. Turn the potatoes out onto the prepped baking sheet. Sprinkle generously with salt and pepper.
3. Roast in the oven for 10 minutes, then carefully remove the baking sheet from the oven and use a spatula to flip the potatoes over.
4. Roast for an additional 15 minutes, or until fork tender and golden brown. Serve immediately.
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