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MEXICAN BREAKFAST POTATOES

ELISE TRIES TO COOK

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why you'll love this recipe:

– Vegan since the recipe calls for olive oil instead of butter. – The perfect texture crispy potatoes by roasting at a high temperature. – Super easy and ready in 30 minutes!

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INGREDIENTS

– Creamer potatoes – Oregano – Garlic salt – Chili powder – Cayenne – Olive oil – Cilantro

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INSTRUCTIONS

Quarter the potatoes then drizzle with olive oil and pour over seasonings. Toss to combine.

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INSTRUCTIONS

Place seasoned potatoes on a large baking sheet and spread evenly in a single layer. Roast potatoes for 15 minutes.

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INSTRUCTIONS

Toss on the baking sheet then roast for an additional 5-10 minutes.

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INSTRUCTIONS

Remove from oven and add finely chopped cilantro. Toss again and serve immediately or once slightly cooled.

SWIPE UP FOR RECIPE

ENJOY!

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