I sure do love potatoes.

In fact, my personal measure of a good breakfast place is whether or not they can execute morning potatoes correctly. It doesn’t matter if they’re shredded Hash Browns, small-diced Home Fries, or big wedges of roasted Breakfast Potatoes; the big question on my mind (and tongue) is are they adequately cooked, seasoned, and BROWNED.

Chances are, if you are a strict paleo, this question is probably far from your mind because you have eliminated white potatoes from your diet. So this particular recipe is for you and anyone else who likes to experiment with root veggies or steer away from starchy carbs.

Before

After

Turnip Home Fries

3 large turnips, peeled and diced into small cubes (think small sugar cubes)
2 tbsp. avocado oil or melted butter
1 1/2 tsp. chili powder
salt and pepper to taste

1. Preheat oven to 375
2. In a bowl, toss turnips with seasoning and oil.
3. Spread out evenly on a lined cookie sheet.
4. Bake until bottoms begin to brown (about 20 mins) and toss a bit to turn them over.
5. Bake an additional 15 mins or so until desired “brown-ness” is achieved (I like my stuff really crispy but some people prefer them lightly browned).