AuthorKathleen GloverCategoryGluten Free, Sides, VegeterianDifficultyBeginnerEggs and potatoes was a staple in my Grandma's house when I was growing up and this recipe for Grandma's Roasted Home Fries is coming directly from her warm and cozy kitchen. Crispy roasted potatoes with warm herbs makes the house smell downright jolly and you'll find yourself making this again and again!
As I was writing this recipe, I realized that this dish would go great with any meal, not just breakfast so don't be afraid to venture out and serve this with dinner! I personally will save this for large batch breakfasts, since the prep time is so minimal and the last thing I want to do in the morning is putter around the kitchen. You can even prep this dish the night before, roll out of bed, preheat the oven while you make coffee, and breakfast will be on the table in no time!
Place an oven rack is in the upper part of the oven, and preheat it to 375 F. Then line a baking sheet with aluminium foil.
Place the potatoes into a bowl, and add the onions, bell pepper, carrots. Add the oil, season with salt and pepper to taste, and toss all together. Next, transfer the vegetables to a prepared baking tray, and spread it. Then dot the vegetables with the butter.
Roast for about 20 minutes. Then take it out the oven, stir it and place back for another 15 minutes, or until cooked through. Serve with eggs for breakfast or as a side dish for a main meal.
Ingredients
Directions
Place an oven rack is in the upper part of the oven, and preheat it to 375 F. Then line a baking sheet with aluminium foil.
Place the potatoes into a bowl, and add the onions, bell pepper, carrots. Add the oil, season with salt and pepper to taste, and toss all together. Next, transfer the vegetables to a prepared baking tray, and spread it. Then dot the vegetables with the butter.
Roast for about 20 minutes. Then take it out the oven, stir it and place back for another 15 minutes, or until cooked through. Serve with eggs for breakfast or as a side dish for a main meal.