Southern Breakfast Potatoes

Ingredients

• 5 INGREDIENTS OR LESS
• 4 large potatoes (about 3 pounds), cut into ½ -inch cubes
• 8 cups Vegan Chicken Broth or store-bought
• 4 tablespoons sea salt, divided
• ¼ cup extra-virgin olive oil
• 2 tablespoons chopped fresh or dried rosemary leaves
• 2 tablespoons gumbo filé or ground sage
• 1 tablespoon ground white pepper

Instructions

1. 1Set your oven to 500°F.
2. 2Place the cubed potatoes, vegan chicken broth, and 3 tablespoons of salt into a large saucepan over high heat and bring the liquid to a boil.
3. 3Lower the heat to medium-high and simmer the potatoes for roughly 10 minutes until they become tender without falling apart.
4. 4Test the potatoes by piercing them with a fork to ensure it slides through easily, much like a fully baked potato.
5. 5Pour off the cooking liquid and move the drained potatoes onto a baking sheet.
6. 6Drizzle the olive oil over the potatoes, then sprinkle with the rosemary, gumbo filé, white pepper, and the last tablespoon of salt, tossing well to coat.
7. 7Roast in the oven for 6 to 10 minutes until the edges turn golden brown, leaving them undisturbed while they cook.
8. 8Alternatively, cook the seasoned potatoes in an air fryer at 400°F for 5 to 7 minutes for an extra-crispy finish.

Nutrition

Fast Categories