Seasoned to perfection and roasted til creamy on the inside and crispy on the outside, my roasted breakfast potatoes of course have flashy Cajun flair, y'all. Chopped trinity veggies and a spice and garlic-studded buttery olive oil sauce are hand-rubbed into the potatoes to ensure that each and every piece is coated. Then, the skillet slides into the oven for an hour-long roast that just needs a few spatula turns to transform into a show-stopping side that'll probably get more oohs and aahs than the other dishes on the table. Yep and yay...
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If I Were a Vegetable I'd Definitely Be a Potato, Y'all...
I know that in recent years potatoes have gotten a really bad rep. Yep, the potato haters claim that you should cut them completely out of your diet and eat all things cauliflower for the rest of your natural life.
Well, I love me some cauliflower just as much as the next person. I love cauliflower all kinds of ways. And, I enjoy it often around here. But, when it comes to the ultimate comfort food, potatoes reign supreme, y'all. There's just no other veggie that pulls off the simultaneous creamy and crispy consistency to perfection like the potato. And, no other starch that can consistently hit your tummy's hidden 'sweet spot,' time and time again no matter what either! Nope.
So, if I got to be a veggie I would definitely be a potato, y'all. And be super proud of my superior smothering capabilities, my insanely good salad making skills and my unique talent of being able to pair perfectly with any herb or spice that you throw on me. Indeed.
And Since I Literally Daydream About Eating Potatoes...
This potato love is what led me to create my new Cajun-style roasted breakfast potatoes, y'all. Not that I'm much of a breakfast eater. But because I'm a big breakfast for dinner eater.
And these roasted potatoes are what my late afternoon potato dreams were made of recently. I wanted a potato dish that would be super comforting and that would go a long way. One that would be easy to make and be the kind of recipe that would work for breakfast, lunch, brunch, dinner aaaannnnddd holiday events.
While I was still dreaming about my new roasted breakfast potatoes, I kept envisioning heavy spices that would visually pop right outta the skillet. And the given that I would include the Cajun trinity with my current roasted red pepper addiction addition, as well.
These Cajun-style roasted breakfast potatoes pair just as well with a big, juicy steak as they do with eggs, turkey bacon and biscuits, y'all. They're super, duper delicious. They're ideal for when you want to add a punch of flavor and soothing, rustic allure to the your table offerings. And, the best thing about them is that you only have like 15 minutes of prep time before baking. So, they're just as easy as they are tasty, too.
How to Make Roasted Breakfast Potatoes Cajun Style
Start the roasted breakfast potatoes by scrubbing the potatoes and cutting them into bite-sized chunks. Preheat the oven. Then, chop the trinity veggies and set aside. Now, melt the butter in a small pot:
And add the olive oil and seasonings. Cook until just heated through:
You'll now have three ingredient groups to work with:
Start with pouring the chopped potatoes into a well-greased cast iron skillet:
Add the Cajun trinity veggies to the top:
Then pour the sauce on top:
Now, really get in there with your hands, incorporating all of the ingredients to make sure that each piece of potato is covered with the sauce. Then, slide the skillet into the oven:
Finally, set a timer for every 15 minutes or so. And, use a large spatula to flip and stir the potatoes so that they don't stick:
And that's it, y'all...
The first thing that you notice about these roasted breakfast potatoes is the crispy edges and creamy, melt-in-your-mouth centers. Then, after your first bite, the heavy Cajun seasonings start to rise up from the back of your throat, just as the soft, browned trinity veggies start to melt right into your mouth.
By the time you've taken it all in, you're relishing in the random bites of charred potato, pops of smoky garlic and occasional sweet and sassy roasted red pepper pieces.
Oh, the love that I have for these roasted breakfast potatoes, y'all! They will be making a regular appearance 'round my house. And, I'm already planning on making them for Christmas. So, I'm counting down the days until I can share them with all whom I love and cherish.
Share these Cajun-style roasted breakfast potatoes with those who make you laugh just as hard in the early morning as they do in the wee hours of the night. And see y'all on the yum side...
Oh, and one more thing y’all…
I’m super excited to be one of Google’s paid early testers for their Thank with Google pilot program. Thank with Google is an experimental feature that allows you to purchase a virtual sticker and directly show your appreciation for your favorite content on A Sprinkling of Cayenne. As a loyal supporter, you can now feel more connected and engaged to the A Sprinkling of Cayenne community because you can easily express yourself and share what my content means to you.
What I love about this pilot program is that you can choose and select from an assortment of different stickers. Once you decide to send a paid sticker, you can add a personal message that I will receive directly. And for me, these virtual stickers can translate into direct revenue to support the work that goes into creating the original content that you enjoy on my blog.
You can find the Thank with Google feature on the sidebar of my blog, along the top of every blog post and along the bottom of every blog post, as well. If you test it out let me know what you think!
Thanks so much for your support, y’all! Happy, happy holidays, and much food love from my gluten free south Louisiana home cook kitchen to yours, wherever you are...
Roasted Breakfast Potatoes
For the Cajun Butter/Olive Oil Sauce
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 fresh garlic cloves, minced
- 1 teaspoon dried paprika
- 2 teaspoons onion powder
- 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons Crystal hot sauce
- salt, black pepper and cayenne pepper to taste
For the Roasted Breakfast Potatoes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, cleaned, trimmed and chopped
- 1/2 cup roasted red peppers, chopped
- 2 1/2 pounds butter russet or russet potatoes, scrubbed and chopped
- Preheat oven to 400 degrees F.
- Melt the butter in a small pot.
- Add the remaining sauce ingredients to the pot, and cook until just heated through, about 45 seconds. Remove from heat.
- Pour the chopped potatoes into a well-greased cast iron skillet.
- Add the chopped Cajun trinity veggies and the sauce to the top of the potatoes.
- Use your hands to full combine all of the ingredients.
- Bake uncovered for 50 to 60 minutes or until the insides of the potatoes are tender and the outsides are crispy, flipping the potatoes with a metal spatula every 15 minutes.
- Serve immediately.