My family LOVES these Mediterranean spiced potatoes! They're so easy to make, I even toss some together on weekday mornings! There's two tricks to making these easy. 1. I use yellow potatoes which cook faster than russets, though you can use those as well. 2. I par-cook the potatoes in the microwave. Don't get me wrong...the microwave is not ideal for cooking food BUT...this is one of my few exceptions. It significantly reduces the amount of time the potatoes have to spend in the pan and allows for a delicious, crisp outside and a soft inside.

The spice blend is my go-to flavor profile when I want something to just be bursting with flavor! Not only is it amazing on these potatoes but you could also put it on my crunchy ceci beans when they're fresh out of the oven or even season chicken with it before cooking! The spices are key because they are packed with anti-inflammatory benefits! Turmeric is the pack leader here with Manganese, it reduces inflammation, boosts the liver and lowers cholesterol! And you benefit from it even more by adding the black pepper, which helps your body absorb the turmeric! (I love how foods work together!)

Enjoy these breakfast potatoes anytime you want a gluten-free alternate or a new flavorful spin for your morning meal!

Buon Appetito!

Mediterranean Spiced Breakfast Potatoes
Serves 4

4 large, yellow potatoes (russet will also work)
1/3 C. sunflower oil
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. cumin
1 Tbs. coriander
2 Tbs. smoked paprika
1 Tbs. turmeric
1 tsp. cardamom

Wash the potatoes well. Pierce with a fork and place on a paper towel in the microwave. Cook for 2-3 minutes on each side (for a total of 4-6 minutes). Remove the potatoes from the microwave and place on a cutting board.

Heat the oil in a deep saute' pan over medium-high heat.

Cube the potatoes, and when the oil is very hot, add the potatoes. Season with salt, pepper, cumin, coriander, smoked paprika, turmeric and cardamom. Stir to coat potatoes in oil and spices; then make sure potatoes are in a single layer in the pan.

Cook until potatoes are crispy, about 7-8 minutes. Check them after 5 minutes. Flip the potatoes and allow to cook until crisp on the opposite side. Use a slotted spoon to remove the potatoes from the pan. Serve hot as part of breakfast or brunch!