Weekend Potatoes (Brunch Home Fries)
With the holidays come many opportunities for brunch with family and friends. When it comes to feeding a crowd, you need a few recipe options that are hearty and easy to make. These "Weekend Potatoes" are just that: Sheet pan home fries that are easy to make and can feed a crowd!
8 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 141 |
| Fat: | 4 g |
| Carbohydrates: | 36 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 9 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 3 lb3 lb3 lb Yukon Gold Potatoes, peeled or unpeeled (your preference)
- 111 Yellow Onion
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, or liquid fat of your choice
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Primal Palate Meat & Potatoes Seasoning
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 F.
- Chop the potatoes into approx 1" chunks. Place is a large mixing bowl.
- Cut the yellow onion in half, peel out the outer skin. Cut each half into 1/2" slices. Separate the layers, and add the onion to the mixing bowl.
- Cover with olive oil or your choice of cooking fat (avocado oil is another good choice), add half of the spices, and toss to coat. Add the remaining half of the spices to evenly distribute, toss, and spread on a baking sheet.
- Roast for 30 minutes, mixing and tossing the potatoes and onions at the 10 minute and 20 minute mark so that they evenly cook. Serve hot.
Notes
You can use russet or red skin potatoes in lieu of yellow potatoes.
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