Vegan breakfast potatoes with garlic and pepper
Start your morning off right with a delicious and easy-to-make Vegan Breakfast Potatoes recipe! Made with crispy potatoes, seasoned to perfection with garlic powder, black pepper, and a touch of salt. Perfect for a satisfying, plant-based meal!
- 10 Jun 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 5 Ingredients
Vegan breakfast potatoes with garlic and pepper are the perfect way to start your day. This simple yet delicious recipe requires minimal ingredients and effort, but delivers maximum flavor and satisfaction. Whether you're a vegan or simply looking to diversify your breakfast options, these crispy and savory potatoes are sure to become a favorite.
Ingredients:
Instructions:
- Wash and scrub the potatoes thoroughly to remove any dirt. Peel the potatoes if desired, although leaving the skin on adds extra texture and nutrients.
- Dice the potatoes into evenly-sized cubes, roughly 1/2 inch (1-1.5cm) in size. This ensures they cook uniformly.
- Preheat your oven to 425°F (220°C). A hot oven is key to getting crispy, golden-brown potatoes.
- In a large mixing bowl, combine the diced potatoes with the 2 tablespoons of vegetable oil. Toss them well to ensure all pieces are evenly coated.
- Add the 1 teaspoon of salt, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Mix well again to distribute the seasonings thoroughly over the potatoes.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Spread the seasoned potatoes in a single layer on the baking sheet, making sure they are not overcrowded. Overcrowding can lead to steaming rather than roasting.
- Place the baking sheet in the preheated oven.
- Roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy on the outside. Turn the potatoes halfway through cooking to ensure even browning. To turn, use a spatula to flip the potatoes gently.
- Test the potatoes by piercing them with a fork. They should be tender on the inside and crispy on the outside. If the potatoes need more time, continue roasting in 5-minute increments, checking frequently.
- Once done, remove the potatoes from the oven. Let them cool for a minute or two before serving.
- Serve hot, perhaps accompanied by your favorite vegan breakfast items like tofu scramble, avocado slices, or fresh fruit.
Tips:
- Choose the right potatoes: Yukon Gold or red potatoes work best for this recipe as they hold their shape better during cooking and have a nice, creamy texture.
- Cut potatoes uniformly: Make sure to cut the potatoes into even-sized pieces to ensure they cook evenly.
- Preheat the pan: Allow the vegetable oil to heat up in the pan before adding the potatoes to achieve a nice, crispy texture.
- Don't overcrowd the pan: Cook the potatoes in batches if necessary. Overcrowding the pan can lead to steaming rather than frying, resulting in less crispy potatoes.
- Season to taste: Feel free to adjust the amount of garlic powder and black pepper to suit your taste preferences.
Enjoy your delicious vegan breakfast potatoes with garlic and pepper! This recipe is a great way to incorporate more plant-based meals into your diet without sacrificing flavor. Serve them with your favorite breakfast sides, or enjoy them on their own. Either way, these potatoes are sure to delight your taste buds and keep you satisfied throughout the morning.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 3.58g | 2% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 3.67g | 10% |
| Sugar 1.41g | 1% |
| Fat | |
| Fat 7g | 8% |
| Saturated 0.54g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.07ug | 0% |
| Choline 20mg | 4% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 1.81mg | 11% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 33mg | 37% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 3.83ug | 3% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.42mg | 13% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 730mg | 21% |
| Selenium, Se 0.79ug | 1% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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