Oven Baked Home Fries

I love skillet potatoes with breakfast, but can never get them to come out like the restaurants do. This is probably because I can't stomach adding as much oil as is necessary to cook them this way. This recipe is the perfect compromise because the potatoes are baked instead of fried. They come out perfectly crisp on the outside and fluffy on the inside.

This weekend we had them with scrambled tofu, soyrizo, and homemade tortillas. It was a wonderfully satisfying breakfast that was exactly what I needed to fuel my workout that day. I threw the leftovers together and enjoyed them for breakfast the next day. It was really good leftover, too and was a nice break from my muffin obsession.

Oven Baked Home Fries

Ingredients:

4 large russet potatoes
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
fresh or dried parsley

Directions:

Preheat your oven to 500 degrees. Wash the potatoes and dice them into bite sized pieces. I like to leave the peel on. Also, try to dice them as uniformly as possible for even cooking. Dry the diced potatoes with a paper towel to remove as much moisture as you can and then toss them with all the other ingredients (the oil, salt, pepper, garlic powder, and parsley).

Bake them on a lightly greased cookie sheet for 20 minutes, stirring them halfway through. After 20 minutes, check to see if they are done. It may take another 5 or 10 minutes depending on the size of the pieces.

For 4 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 374 g

Amount Per Serving

Calories  286 Calories from Fat  35

% Daily Value*

Total Fat  3.9g 6%

Saturated Fat  0.6g 3%

Cholesterol  0mg 0%

Sodium  313mg 13%

Potassium  1507mg 43%

Total Carbohydrates  58.3g 19%

Dietary Fiber  8.9g 36%

Sugars  4.3g

Protein  6.3g

Vitamin A 1% • Vitamin C 121% Calcium 3% • Iron 11%

Nutrition Grade A

* Based on a 2000 calorie diet