Breakfast scallion potatoes


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.



  • 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.


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.


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.


Roast for another 10 minutes. Enjoy hot!



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