Am I still on breakfast foods? Yes. Absolutely I am. Breakfast foods seem to always be a requested category of food among the vegan and plant-based community (I see questions about breakfast ideas constantly in the online groups I’m a part of), so I’m on a mission to share some of the best recipes I can come up with to start your day off right.
Potatoes, being the wonderful and versatile vegetable they are, are also an iconic part of a fabulous breakfast. So this mission, then, must include breakfast potatoes!
Before we even get started, I’ll say that if you’re plant based and you’re looking to minimize or avoid oil, AND you want wonderful, crispy and delicious food, buy an Air Fryer. Some people argue that it’s not a necessary kitchen tool because you can just use the oven, but I promise you it’s not the same. Air Fryers do a fabulous job of getting all up in whatever they are cooking, making sure that your food is crispy on all sides while being much less likely to stick to itself or the pan while cooking like it does in the oven. I cannot endorse the investment enough.
For those of you I can’t convince, though, I’ve got this recipe in both air fryer and oven format, and while the oven recipe just…isn’t the same (unfortunately) it still comes out crispy and very tasty.
I’ve also previously shared my method for getting potatoes to come out super crispy in the air fryer without using any oil in my Air Fryer French Fries recipe (again, full crisp being an area I know is a common plant based, oil-free struggle), and that same method will apply here.
The trick is using a little bit of flour and a little bit of water when mixing everything together – the water provides enough moisture to get your flour and spices to stick to the surface of your potatoes, where the flour itself aids in getting the exterior of your potatoes truly crispy (I wish I knew why this was the case and even Googled it to find and answer but came up with no good results – if you happen to know the science behind this trick, share it with me! I’m so curious).
When it comes to taste, this recipe is:
- Starchy
- Filling
- Pleasant
- Savory
- Salty
- Flavorful
This recipe also takes very well to a variation of spices; I have a the base, recommended ingredients and a bunch of optional ones, and even if you use every single spice I refer to, just the flour and some salt and pepper, or somewhere in between, they’ll still come out awesome. They can pair perfectly by themselves as a side to other breakfast options like French toast, pancakes, chickpea scramble, or anything else your heart desires for breakfast, or you can amp them up and turn them into a delicious Breakfast Hash (that recipe is live now too by the way – a double feature)!
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read them all and love hearing from you. Enjoy!
Oil-Free Breakfast Potatoes
Equipment
- Non-stick baking sheet OR silicone baking sheet OR air fryer
Ingredients
- 1 large Russet potato ~1.5lbs, cubed
- 1 tbsp flour sub oat flour for gluten free
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- salt & pepper to taste
Optional Additions
- 1/4-1/2 tsp dried thyme
- 1/4-1/2 tsp dried rosemary
- 1 tbsp nutritional yeast
- 1 tbsp dried parsley
- 1/8 tsp cayenne
Instructions
- Preheat oven to 425 degrees, if you're using it.
- Place cubed potatoes in a medium mixing bowl and add flour and desired spices with 1 tbsp of water, then toss the potatoes to coat them evenly.
- Bake in oven or air fryer (see directions below)
- Serve by themselves, with ketchup or maple syrup/agave, or add to sautéed veggies to make a great breakfast hash.
- Enjoy!
Oven
- Bake for 25-30 minutes until potatoes are golden brown.
Air Fryer
- Bake at 390 for 20 minutes, tossing them in the basket with the time still running every ~5 minutes, until golden brown.
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