Breakfast scallion potatoes

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Clearly it’s been too long since my last potato recipe, so here’s another. Thinly sliced Yukon gold potatoes oven-roasted and seasoned liberally with olive oil, salt, pepper, paprika and fresh scallions – perfect for your next brunch, but also works great as a dinner side dish when you want some comfort food. Serves 3-4 as a side dish.

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Ingredients:

  • 2 lbs Yukon gold pototoes, washed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sweet paprika
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sea salt
  • 4 bunches of scallion

Preheat oven to 450F. Slice your potatoes about 1/8 inch thick.

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Place in a 9 x 13′ casserole pan. Drizzle liberally with the olive oil and then sprinkle on the salt, pepper and paprika. Mix so that all potatoes are evenly covered.

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Roast on the bottom rack of the oven for about 20 minutes, then take out, sprinkle on the scallions, and give it all a good mix.

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Roast for another 10 minutes. Enjoy hot!

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