If you want crispy breakfast potatoes without all the added oil, this is the recipe for you. These potatoes are made with only healthy real food ingredients, so you won’t feel weighed down. Instead, enjoy crispy seasoned potatoes that energize you all day long. After many many kitchen experiments, I found what works(and what doesn’t). The secret ingredient may surprise you, but it is key in getting crispy potatoes in the oven.
If you love potatoes, nothing will make you happier than a huge pile of them for breakfast. Mixing russet potato and sweet potato gives you a huge variety in flavor. When making these potatoes be sure to spread them out really well. Take extra care to make sure none of the pieces are touching for a crispier result. The more they are spread out, the crispier they will be.
Potatoes are a great breakfast food because they are high in carbohydrates. Eat them in the morning and use that energy all day long. Sweet potatoes also provide you with potassium and many vitamins. Serve these alongside a green smoothie for a super delicious energizing breakfast.
Crispy and delicious breakfast potatoes made without oil. They are a healthy, energizing vegan breakfast.
- 1 russet potato peeled and diced
- 1 sweet potato peeled and diced
- 2-3 tbsp coconut milk
- salt and pepper to taste
Preheat oven to 375°. In a large bowl, stir together all ingredients. The amount of coconut milk will depend on how big your potatoes were. You want enough to coat all the potato pieces.
Spread potatoes on a parchment lined baking sheet. Take extra care to make sure none of the pieces are touching. Bake in oven for 25 minutes, stir, and continue to bake for another 10-20 minutes until crispy and golden brown.
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