I spent today focused on meal prep for the week – something I hope to make a Sunday ritual. Today I prepped breakfast for the entire week. I’ll be eating the same thing everyday, but that’s okay because I’ll change it up next week. This helps me save time and money each week. My plan is to prep foods that I can on Sundays and then have minimal work to do in the kitchen throughout the week.
Today, I prepped scrambled eggs (in the oven), turkey bacon, and breakfast potatoes (the recipe I’m about to share) to enjoy each day this week. I made enough for 6 days. The plan is to treat myself to a smoothie on Sunday as a reward! Okay, enough backstory, let’s get to the recipe!
Potatoes (5 – adjust as needed)
Garlic Powder (2 teaspoons)
Rosemary (dash)
Pepper (dash)
Thyme* (1 teaspoon)
Onion powder (1 teaspoon)
Olive Oil (1/3 cup)
Preheat the oven to 350 degrees before starting the prep work.
First, cut the potatoes into cubes. I used five red potatoes today, but you could easily use a different kind or amount of potatoes as needed.

You should have a lot of potatoes when you’re finished. It’s time to get a gallon sized bag and put all of the potatoes inside.

Next, add olive oil, garlic powder, thyme, onion powder, pepper, and rosemary to the bag.

When it’s all inside the bag, zip it closed and start shaking. This is probably my favorite step!  (You can see my bacon prep in the background!)


Shake, shake, shake. After all the potato pieces are coated, you’re ready for the next step!

Line a cookie sheet with aluminum foil and spray it with cooking spray. I used an olive oil spray to keep with the healthy aspect!

Dump your bag onto the tray. If the pile doesn’t lay flat, transfer some to another tray.

Put them in the oven for 35-45 minutes at 350 degrees.  When you pull them out, they’ll smell delicious and look yummy! Feel free to snag one off the tray before you serve them.

Ball up the foil for easy clean up! I told you it was an easy recipe – I even made the clean up part easy!

Eat right away or store in a container in the refrigerator for the week. I believe you could also freeze these but I haven’t tried that out yet to confirm it!



These could also be used as a side dish for lunch or dinner. I’ve certainly paired them with chicken for dinner before!
*The thyme shown in pictures is McCormick Gourmet Thyme and I received it for free from Influenster for review purposes. It worked quite well for this recipe!
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