Sweet Roasted Breakfast Potatoes

It’s breakfast time and we’re testing the waters with a delicious and easy roasted breakfast potatoes recipe! This recipe is unique and uses a surprising ingredient that makes them extra delicious, sugary and gives them a pop of flavor that will turn sweet roasted breakfast potatoes into a weekend favorite!

When Saturday morning rolls around not too many of us want to make a big breakfast, or spend too much time making breakfast either. These sweet roasted breakfast potatoes are only three ingredients and take no time at all to throw together. Bake them while you’re making pancakes and voila, you’ll have a big breakfast in no time!

Roasted Breakfast Potatoes Recipe

To make this recipe extra tasty, we’ll be using the juice from a can of fruit cocktail! The potatoes get a little sticky and a whole lot of delish when you drizzle them with 100% fruit cocktail juice. Plus, you’ll also be able to enjoy a side of fruit with your breakfast, too!

Ingredients

• 6-8 Golden Potatoes
• 4 Tbsp juice from a can of Fruit Cocktail in 100% Juice
• Fresh ground salt to taste (3-6 turns)

Directions
Preheat your oven to 425 degrees. Prepare a cookie sheet with butter or my favorite for even baking, parchment paper.

Wash 6-8 golden potatoes, giving them a good scrub. Leave the skin on the potatoes and cut them into bite size pieces. Arrange the potatoes on the prepared cookie sheet.

Drizzle the juice from a 100% fruit cocktail juice (or clear 100% juice substitute) over diced potatoes.

Next grind salt (3-6 turns to taste) over potatoes – try pink Himalayan for something extra special!

Gently toss potatoes to ensure juice and salt have thoroughly coated potatoes.

Bake at 425 degrees for 20-25 minutes.

Servings: 3-4. Prep Time: 5 min. Cook Time: 20-25 min.

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Sweet Roasted Breakfast Potatoes

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients

• 6-8 Golden Potatoes
• 4 Tbsp 100% Fruit Cocktail Juice
• Fresh ground salt to taste 3-6 turns

Instructions

• Preheat oven to 425 degrees. Grease cookie sheet or arrange parchment paper.
• Wash 6-8 golden potatoes and cut to bite size leaving skin on. Transfer to cookie sheet.
• Drizzle 100% fruit cocktail juice (or clear 100% juice substitute) over diced potatoes.
• Next grind salt (3-6 turns to taste) over potatoes, try pink Himalayan salt for something extra special!
• Gently toss potatoes to ensure juice and salt have thoroughly coated potatoes.
• Bake at 425 degrees for 20-25 minutes.

Author: Scrappy Geek

Course: Side