My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, November 5, 2011

Breakfast Anytime Potatoes

These really should be called "Anytime Potatoes". They certainly are not just for breakfast. I always seem to make these anytime I am making breakfast for dinner or for a brunch. The perfect potato to serve with Eggs Benedict or plain scrambled eggs.

Breakfast Anytime Potatoes
Serves 4
print recipe

1 1/2 pounds red-skinned potatoes, well- rinsed, cubed with skin on, and place in a zip lock bag
2-3 tablespoons olive oil (more if needed)
2 tablespoons chopped fresh rosemary
1 teaspoon minced garlic
1 sweet yellow or white onion, finely chopped

Preheat oven to 400 degrees F.

Place all of the ingredients in the baggie with the potatoes. Shake VERY well to coat potatoes with the other ingredients. Place on large cookie sheet sprayed with cooking spray. Do not layer potatoes; have one even layer. Bake for 45 minutes or until brown and crispy on the outside and tender on the inside. If they don't brown enough during baking, use a kitchen torch for a few seconds over the potatoes just until they are crispy and browned.


  1. i am making these tomorrow for breakfast along with the eggs!

  2. I love this! So much better than frying the heck out of them in lots of oil. Trying to eat healthy. Thanks.

  3. Oh, I am sensing a plate of these with a lovely omelette. Yummy! Thanks.


Note: Only a member of this blog may post a comment.