Do you do breakfast for dinner? It’s one of the ways I keep our grocery budget low, because it’s often a vegetarian meal and because I wait until eggs and potatoes are on sale. One of the ways I’ve adapted breakfast for dinner, since my husband claims he doesn’t like “breakfast foods” is to make traditional breakfast foods more savory. To serve alongside these savory Rosemary Potatoes, for example, I’ll make omelets for the five of us, stuffed with fresh spinach, mushrooms, and feta cheese. You could substitute any spice for the rosemary, if that’s not your thing.
2-3 lbs. russet potatoes (adjust for your number of servings)
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Dried Rosemary
Salt and Pepper, to taste
Preheat oven to 450 degrees. Scrub the potatoes well and dice into bite-sized pieces. I leave the skins on for color, texture, and nutrients. In a large bowl, drizzle the olive oil over the potatoes and stir. Add the rosemary and liberal salt and pepper (you want lots of flavor). Stir well to coat, then lay in a single layer on a baking sheet. Roast at 450 degrees for 15 minutes, then turn and roast for another 15 or until tender.
This is similar to how I made homemade fries (just a different shape with different seasonings), and my kids love. Even with a bit of “healthy” olive oil, they’re a lot better for you than restaurant french fries!
This recipe is linked up to Gluten-Free Wednesdays at Gluten-Free Homemaker, Tasty Tuesdays at Balancing Beauty and Bedlam,, Feasting in Fellowship Friday at Comfy in the Kitchen, and Friday Food at MomTrends.