Roasted Breakfast Potatoes
4 thin skinned potatoes, washed and scrubbed, skin on
3T-1/4c extra virgin olive oil
2t chili powder
1-1/2t sweet paprika (Hungarian)
1t pink salt
1T vegan butter *optional
¼t fresh black pepper
Preheat the oven to 400 degrees
Slice the potatoes lengthwise and then into thirds, cutting pieces no larger than 1 1/2-inch cubes.
In a saucepan, place potatoes with a little salt and add water to cover just up to ½ of the potatoes. Cook over medium-high heat for 10-12 minutes.
Drain well and transfer to a bowl.
Toss with the olive oil, spices and seasonings. Pour into a shallow baking dish and drizzle with a bit more olive oil and a little and drop small pieces of vegan butter throughout. Sprinkle with more salt and pepper. Bake for 45 minutes, toss the potatoes around in the pan a bit and then reduce the heat to 375 and roast for an additional 30 minutes or until edges are crisped and golden. Serve immediately.