Breakfast Potatoes With Peanut Butter Recipe

Want to rethink your breakfast? You could try my Breakfast Potatoes with Peanut Butter, a dish that combines satisfying savory and sweet flavors in a way that makes it feel both distinctive and somehow familiar.

You can’t get too far into breakfast territory without seeing potatoes, so I start with russets, the creamy ones. After they are diced and tossed with olive oil, I season them with what you might typically use for home fries: salt, pepper, and smoked paprika.

Oh, indeed; it is good. But the topping takes my breakfast experience into the realm of exciting.

Most folks don’t think to eat peanut butter in the morning.

Ingredients

Potatoes, russet: They’re high in carbohydrates and make a wonderful energy source.

Olive oil is heart-healthy fat that adds richness to dishes.

Peanut Butter: It’s high in protein and healthy fats, which gives it a creamy texture.

Natural sweetener that offers antioxidants and intensifies flavor: honey.

Paprika, when smoked, lends candor and a whisper of warmth.

Cinnamon powder: Fragrant spice, gives warm flavor and sweet notes.

Green onions: Fresh flavor with a mild onion taste.

Parsley: Use fresh parsley if you want to garnish the dish for a pop of color and a taste that’s even fresher.

Ingredient Quantities

• 2 large russet potatoes, diced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon unsalted butter
• 1/4 cup creamy peanut butter
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 2 green onions, sliced
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Set your oven to 425°F (220°C). Prepare a baking sheet by either lining it with parchment paper or giving it a light coating of cooking spray—so it will be ready for whatever you plan to bake.

2. In a big mixing bowl, combine the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder. Toss until the potatoes are evenly coated.

3. Single layer; a personalized touch of Yasmin Kafai and her dynamic team. And yet somehow, it contained every beauty and singular difficulty of the collective.

4. Put in the oven that has been preheated to the temperature required and let roast for 25-30 minutes, stirring halfway through to ensure even cooking, until the potatoes have achieved a perfect golden-brown color and a crisp exterior.

5. As the potatoes roast, the butter must be melted—in a small saucepan and over low heat.

6. Combine the peanut butter, honey, and ground cinnamon in the sauce, stirring well until mixed and smooth. Then remove the sauce from the heat.

7. When the roasting of the potatoes is complete, move them to a bowl suited for serving.

8. Warm the peanut butter sauce and drizzle it over the roasted potatoes; then, toss the potatoes gently to coat them evenly.

9. Top with sliced green onions.

10. If you are using it, garnish before serving with chopped fresh parsley. Enjoy your breakfast potatoes—served up with an unexpected, unique twist!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or cooking spray
4. Large mixing bowl
5. Small saucepan
6. Stirring spoon
7. Knife (for dicing potatoes and slicing green onions)
8. Cutting board
9. Measuring spoons
10. Measuring cup
11. Spatula (for tossing potatoes)
12. Serving bowl

FAQ

• Can I use a different type of potato?Certainly, Yukon Gold or red potatoes can be used as substitutes, but their texture may differ somewhat from the original.
• Is there an alternative to olive oil?You can use vegetable oil or canola oil in place of this.
• Can I make this dish vegan?Certainly, leave out the unsalted butter and substitute a plant-based butter for it; just make sure the peanut butter is also plant-based.
• What if I don’t have smoked paprika?You can utilize standard paprika or a dash of cayenne pepper to introduce some spiciness.
• Can I prepare these in advance?Certainly, prepare the potatoes ahead of time and warm them. Incorporate the peanut butter mixture right before it is time to serve.
• How do I store leftovers?Keep it in an airtight container in the fridge for up to 3 days. The best way to reheat it and get the texture right is to use a skillet.
• Is the parsley necessary?No, the parsley is not required, but it bestows the dish with a flavor and color that is, on the whole, fresh.

Substitutions and Variations

Olive oil: Substitute with sunflower oil or avocado oil for a different flavor.
Smoked paprika: Use standard paprika or chili powder for a more intense flavor.
Butter that is not salted: Substitute with ghee or coconut oil for a dairy-free alternative.
Peanut butter that is creamy: Replace with almond butter or sunflower seed butter to get a nut-free substitution.
Honey: Swap in maple syrup or agave nectar for a vegan option.