Breakfast Potatoe Bake


8 medium russet potatoes, scrubbed
2 cups small cauliflower florets
2 cups quartered white mushrooms
6 roma tomatoes, cubed
1 small yellow onion, diced
1/4 tsp. granulated garlic
1/4 tsp. granulated onion
1 Tbsp. dried basil  (3 Tbsp. chopped fresh basil)
1 Tbsp. dried parsley  (3 Tbsp. chopped fresh parsley)

Preheat the oven to 350 degrees F.

Pierce each potato a few times with a fork or paring knife. Put
the potatoes directly on a rack in the center of the oven and
bake for 45-60 minutes, or until tender. The potatoes are done
when a parking knife can be easily inserted in the center. Turn
off the oven. Transfer the potatoes to a cooling rack.

When the potatoes are cool to the touch, peel and dice them.
Line a rimmed baking sheet with unbleached parchment paper or a
silicone baking mat. Arrange the potatoes on the lined baking
sheet. Scatter the cauliflower, mushrooms, tomatoes, and onion
over the potatoes. Sprinkle with the granulated garlic and
granulated onion. (At this point, the baking sheet can be
covered with plastic wrap and refrigerated for 8 to 12 hours.)

When you are ready to bake the dish, bring the vegetables to
room temperature while you preheat the oven. Remove the plastic
wrap before baking.

Preheat the oven to 350 degrees F.

Bake for 12 to 15 minutes, until all the vegetables start to brown.
Remove from the oven and sprinkle with the basil and parsley.  Serve
hot.

Makes 6 servings.

NOTE: It takes about 1 hour for the baked potatoes to cool down
enough to be peeled. For speed and convenience, the potatoes can
be baked 1 day in advance and stored in the refrigerator. These
are diced potatoes cooked in the oven and eaten like hash
browns.

Cut potatoes into cubes and drop them into boiling water for
about 5 minutes. If they are diced really fine, give them less
time. Remove them from the heat and drain them really well.
Towel them off with a paper towel. Put them on a silicone lined
baking sheet in a 375 degree oven. Sprinkle with seasonings if
you like, but wait until the last 5 minutes to throw in diced
peppers, onions, etc.

Turn them after about 10 minutes and check them often after
that for doneness. Eat these as breakfast potatoes.

French fries can be made the same way, just cut the potatoes
into larger pieces.