BRUNCH POTATOES RECIPES

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HERB & GARLIC ROASTED POTATOES RECIPE - MCCORMICK



Herb & Garlic Roasted Potatoes Recipe - McCormick image

Want to learn how to roast potatoes? Try our herb roasted potatoes recipe that's perfect for dinner. Enjoy the spice trio of oregano, thyme, and garlic for an incredible boost of flavor. Add paprika and sea salt on these garlic roasted potatoes for the ultimate feast!

Provided by McCormick

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 7

1 tsp McCormick® Oregano Leaves
1 tsp McCormick® Paprika
1 tsp McCormick® Thyme Leaves
3/4 tsp Sea Salt from McCormick® Sea Salt Grinder
1/2 tsp McCormick® Garlic Powder
2 pounds baby red potatoes quartered
2 tbsps olive oil

Steps:

  • Preheat oven to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.
  • Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
  • Bake 30 to 35 minutes or until potatoes are tender and golden brown.

Nutrition Facts : Calories 157 Calories

ONE-PAN EGG & VEG BRUNCH RECIPE - BBC GOOD FOOD



One-pan egg & veg brunch recipe - BBC Good Food image

With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into soft egg yolk

Provided by Caroline Hire – Food writer

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Serves 2 adults + 2 children

Number Of Ingredients 11

300g baby new potatoes , halved
½ tbsp rapeseed oil
1 knob of butter
1 courgette , cut into small chunks
1 yellow pepper , cut into small chunks
1 red pepper , cut into small chunks
2 spring onions , finely sliced
1 garlic clove , crushed
1 sprig thyme , leaves picked
4 eggs
toast , to serve

Steps:

  • Boil the new potatoes for 8 mins, then drain.
  • Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
  • Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.

Nutrition Facts : Calories 170 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.22 milligram of sodium

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