Ingredients

The following ingredients have 4 Servings
  • 1 pound potatoes (peeled if desired and diced)
  • 1-2 tbsp extra virgin olive oil
  • 2 tsp Italian seasoning or any other dried herb
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/8 tsp ground black pepper

Instruction

  • Preheat the oven to 400ºF or 200ºC.
  • Add all the ingredients to a large mixing bowl and mix until well combined (I prefer to use my hands).
  • Place the potatoes onto a lined baking sheet and bake for 20-30 minutes or until soft and golden brown (my potatoes were ready in 25 minutes).
  • Serve immediately with sauces like vegan mayo, healthy ketchup, barbecue sauce, vegan aioli, and vegan sour cream. You could also eat them as part of a vegan brunch with fresh fruit, vegan butter, and homemade jelly toasts, tofu scramble, and natural orange juice or coffee. Another option is serving your breakfast potatoes with any vegan meat substitute like seitan or tempeh bacon.
  • Keep the leftovers in an airtight container in the fridge for about 5-7 days.