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Oven Roasted Rosemary Potatoes {Matt's Big Breakfast Copycat}

Rosemary Home Fries {Matt's Big Breakfast Copycat}

Felesha Bell
Oven roasted potatoes combined with caramelized onions and savory rosemary makes for the perfect breakfast or brunch treat.
5 from 6 votes
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Easy
Cuisine Breakfast
Servings 6 -8

Ingredients
  

  • 1/2 c. sunflower vegetable or canola oil
  • 1/4 c. rosemary leaves
  • 2 cloves garlic crushed
  • kosher salt and pepper to taste
  • 4 medium potatoes about 2 lbs., medium diced
  • 1.5 c. chopped onions
  • 2 T. minced dried onion
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 1/4 tsp. cayenne pepper optional

Instructions
 

  • Combine the oil , rosemary , garlic, salt and pepper in a blender and blend for a couple minutes.
  • Allow the oil to sit for at least 30 minutes or overnight and strain into a small bowl. You should be left with about 1/3 cup of oil.
  • Preheat oven to 440 degrees.
  • In a 13 x 9 roasting pan, combine the remaining ingredients with about 1/3 cup of the oil.
  • Roast stirring occasionally for 45 minutes or until potatoes are tender. Say Grace and enjoy!!
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