Mexican Spiced Breakfast Potatoes

 

Brunch never feels complete without some delicious home fries. This recipe combines distinct spices are paired with our Pastamore Kettle Roasted Jalapeno Oil. These breakfast potatoes take a while to cook, so it's a good idea to get them started nice and early.

Ingredients:

4 russet potatoes

2 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp black pepper

1/2 tsp salt

Directions:

1. Preheat oven to 400F.

2. Rinse potatoes and cut into bite-sized pieces.

3. Combine Pastamore Kettle Roasted Jalapeno Oil and all spices into a large mixing bowl. Mix well with a whisk.

4. Add potatoes to the bowl and mix until evenly coated. Add to baking sheet or pan and add to the oven.

5. Cook until potatoes are browned mixing at least once during the cooking process. Potatoes should be fork tender and should be checked in 30-40 minutes.