You know when you wait for all week-long so you can hit up your girls, reserve your table on the patio at your favorite spot so you can sip mimosas, eat all the carbs and dish on the latest gossip? Well, cancel that reservation, set up a table in the backyard, pick up a couple of bottles of champagne, squeeze some fresh orange juice (or have your girl who won’t be any help in the kitchen hit up the grocery store-you know you have that friend), get your girls in the kitchen and add these buttery ranch potatoes to your brunch spread.
I created this recipe because, during my college years, I was so obsessed with the breakfast potatoes at Perkins. So, I wanted something just as easy as frying potatoes but also nutritious and delicious. Using sweet potatoes definitely adds to the nutrition value and provides lots of good carbs.
For maximum crispiness, I would suggest using a cast-iron pan. Cast-iron heats evenly which also allows for more even cooking. It is naturally non-stick and goes from the stove-top to the oven with ease. How many non-stick pans can you accomplish that with right? And because it’s naturally non-stick, it is easy to clean. Now that is definitely the goal.
These potatoes are not only delicious but they are incredibly versatile so you can serve for breakfast, lunch, and dinner.
For brunch, I enjoy serving these with eggs, and a whole SHIT-TON of avocado slices. Or, add our Perfect Breakfast Sausages for the ultimate brunch/breakfast experience.
Buttery Ranch Potatoes and Peppers
PALEO II GLUTEN-FREEPrint
- 2 Large Sweet Potato (peeled and diced)
- 1 Tbsp Garlic seasoning
- Pink Himalayan Sea Salt
- Cracked Black Pepper
- 6 Mini Bell Peppers (sliced or 1 Large Red Bell Pepper)
- 2 Tbsp Fresh Chopped Cilantro
- 2 Tbsp Ghee
- Preheat oven to 400°
- Line a baking sheet with parchment paper and set aside.
- In a large skillet, heat 1 tbsp ghee over medium high heat
- Sear potatoes for ~3 minutes on each side (or until brown).
- Toss Potatoes with ranch seasoning.
- Transfer potatoes to baking sheet and spread into an even layer.
- Bake for 10-12 minutes or until potatoes are cooked through.
- In the same skillet, add remaining tbsp of ghee and saute peppers for 5-7 minutes or until tender.
- Season with salt and pepper.
- Toss in cilantro, and potatoes.
- Serve immediately.