Vegan Breakfast Potatoes
These vegan breakfast potatoes are crispy on the outside and soft on the inside. They beautifully tossed in seasonal herbs.
Servings 3 people
- 4 cups mini potatoes
- 2 tbsp oil of choice
- 1 clove of garlic
- 2 sprigs or 1 tbsp fresh rosemary
- 4 sprigs or 1 tbsp fresh thyme
- salt and pepper to taste
Lightly wash and cut the mini potatoes in half. Bring a large pot of water to a boil and then add the halved potatoes in. Boil for 10-12 minutes until the potatoes are soft but not mushy. Strain the water.
Bring a large cast-iron pan over medium heat. Add 1-2 tbsp of avocado oil to the pan. Once heated add the potatoes and toss them in the oil.
Let the potatoes cook for 5 minutes then add the chopped garlic. Continue to stir and overturn the potatoes. After 15 minutes they should start to look crispy. Add in the thyme and rosemary at this point. Continue to cook for another 5 minutes or until you are happy with the crispiness of the potatoes.
Season potatoes with salt and pepper. Serve potatoes with ketchup or vegan sour cream. And option to top with chives. Best eaten immediately.