Roasted Red Potatoes and Onions

I am not a breakfast person; meaning that I’m not ready to consume solid food till about noon.   I do however, love breakfast food, so sometimes we have breakfast for dinner in my house. There’s nothing like some crunchy roasted vegetables alongside some cheesy scrambled eggs.  Yum. I’m sure you know how to make scrambled eggs, but here’s my recipe for roasted red potatoes and onions.

Preheat the oven to 375 degrees

Peel and quarter a bag of onions (however many you have is fine)
Wash and DRY (important, don’t skip the drying) a couple of pounds of red potatoes, then chop them up pretty small.  I halve them lengthwise, then halve them again, then cut each of those pieces into three or four pieces.  Cutting them this small lets them really caramelize and get crunchy.
Spread out on a large, high lipped baking sheet.

Pour about 4 Tablespoons of EVOO over the potatoes and onions, then add two Tablespoons each of dried basil, dried oregano and dried parsley.  Add a liberal amount of kosher salt (they really need a lot, I put at least 5-6 Tablespoons - I really just cup my hand and fill my palm - so it’s all by eye)
Using your hands, gently toss to get oil and herbs and salt all over each and every piece of potato and onion.

Put the sheet in the heated oven and set it for 45 minutes.  Depending on your oven, this could cook anywhere from 45 minutes to 90 minutes, it’s completely up to you.

I checked mine at 45 and then put it in for another 20.  It could have even gone farther, if you like them really crispy, but this was enough for us.

Truth be told the kitchen smelled so good that no one could wait any longer.

I quick made a pan of scrambled eggs and tossed in just a little bit of shredded mozzarella, plated and ate it up.

Easy and scrumptious… It would be really good for breakfast too, but I can’t function well enough to cook that early.