I love roasted veggies. Not only is it easy, but it’s a tasty and low maintenance way to use up produce. Now, I am not a huge potato eater. It’s not that I don’t like them, but I can for sure go without and not miss them very much. Recently though there was a weekend morning I woke up to make breakfast for the family and discovered quite the potato surplus in our pantry. So I made these potatoes and served them with a ham and cheese omelet. They turned out so well that I have made them several times since.
Wait, what?!? Did I just say roasted potatoes with breakfast? Yes, yes I did. That’s not something that’s on our typical breakfast menu radar. Fried potatoes and onions or hash browns maybe, but not roasted potatoes. Since I had so many and I remembered that one of our favorite places to go for breakfast or brunch, La Baguette, serves most of their dishes with roasted potatoes, I tried it out.
Russet potatoes will work, but I prefer the skins on golden or red. There’s an herb mixture I found on accident once at a TJ Max of all places called Herb de Provence. I love it on eggs, veggies, and poultry. I can’t always find it in the regular grocery store, but I have seen it in specialty shops and on Amazon.
An added bonus of these potatoes is that I find that potatoes usually reheat poorly. I’ve taken these leftover with my lunch the next day, and they were totally fine. I hope you like them as much as I do.
The Most Perfect Herb Roasted Potatoes
4 cups of potatoes cubed into about 1 inch pieces
2 TBL olive oil
1 tsp Herb de Provence
1 tsp garlic salt
Preheat oven to 400.
Place potatoes in a roasting pan or large glass pan. Coat and toss with the olive oil, Herb de Provence, and garlic salt.
Cook for 40 minutes stirring occasionally.