Vegan Southwest Breakfast Potatoes
Super flavorful and crispy, these southwest-style potatoes will be your new easy breakfast go-to.
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Servings: 4 servings
Calories: 223kcal
Equipment
- Large mixing bowl
- Parchment paper (optional)
Ingredients
- 2 pounds baby potatoes
- 2 tbsp taco seasoning
- 1 tbsp olive oil
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Wash your baby potatoes and pat dry with a towel.
- Chop the potatoes into about 1/2-inch cubes and toss them into a large mixing bowl.
- Add the olive oil and taco seasoning to the mixing bowl and mix until the potatoes are evenly coated.
- Spread the potatoes in a single layer onto a parchment-lined baking sheet.
- Bake at 450 degrees Fahrenheit for 40 minutes or until potatoes are golden brown and crispy around the edges.
- Serve and enjoy!
Notes
- Do not use a silicone baking mat for this recipe. Most are not safe over 400 degrees.
- For breakfast potatoes with no oil, do not pat the potatoes dry after washing them! The extra moisture from the water will help the spices stick to the potatoes without the oil.
- Use a larger baking sheet to give the potatoes some extra space. They will cook faster this way.
- Not Vegan? Serve these with melted cheese, use melted butter instead of oil to coat the potatoes with the spices.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 44g | Protein: 5g
