Country Brunch Potatoes

June 27, 2017

My Brunch Potatoes

*V* *GF* How about a super easy side dish that can bake up while you prepare the rest of the meal? I love side dishes like that! Pan frying these would be super high maintenance and use a ton more oil. Tough on my waistline and extra work? No, thanks. Instead, I just stir these up and let the oven do the work!  

 

Preheat oven to 425. Line a sheet pan with parchment paper. (Lining the pan with parchment paper prevents you having to get out your elbow grease later on.)

 

Dice up 4 cups of potatoes, any variety. (I've used reds, Yukon golds and russets) Place in a large mixing bowl.

 

Drizzle with 2 TBSP olive oil. Rake a large wooden spoon through the potatoes to coat them. (This should go quick. I plant the spoon firmly at the far edge of the spuds and drag it  fast through the middle about 4 times, do a quarter turn and repeat. Fastest way to coat anything, even better than tossing it in a big Ziploc bag. And you don't have to waste a bag...)

 

Add 2 tsp Traci's Vegan Chicken Bouillon and 2 TBSP dried chives. Rake the spoon through until they're evenly coated.

 

Dump onto prepared sheet pan and bake 40 minutes (or until browned on bottom, depending on how big you cut the spuds.)

 

That's it! Slide a spatula under them to reveal the browned crispy bottoms and serve 'em up!

 

We like a little ketchup on these, but they are still packed with flavor without it.  The last time I made these, I decided that I'd monopolize on the oven time and throw in a pan of turkey bacon at the same time to crisp up and in the last 25 minutes, I threw in a pan of German pancakes. Everything finished at once and we had a nice hot brunch on the table. **Hint---serve ravenous onlookers some fruit to wait for the baking to finish. The smell of these cooking will attract quite a few kitchen loiterers. I had mine set the table while they waited. :-)

 

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