What would breakfast for dinner be without home fries? Parmesan, garlic, and rosemary make these spuds a little more dressed up than regular hash browns, pairing perfectly with the slightly elevated sausage and apple breakfast sandwiches.
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh garlic
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 pound red potatoes, quartered
1/4 teaspoon grated lemon rind
Est. added sugars 0g
How to Make It
Preheat oven to 475°F.
Combine all ingredients except rind in a medium bowl; toss to coat. Spread potato mixture on a rimmed baking sheet. Bake at 475°F for 20 minutes or until tender, stirring once after 10 minutes. Add rind to potato mixture; toss.