Easy Breakfast Potatoes
Crispy on the outside, tender on the inside — these breakfast potatoes are perfectly seasoned and make the ultimate side for eggs, bacon, or a weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast/Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 lbs (900 g) russet or Yukon gold potatoes, diced into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dice potatoes into even-sized cubes. Pat dry with a kitchen towel to remove moisture.
- In a large bowl, toss potatoes with olive oil, garlic powder, paprika, onion powder, oregano, salt, and pepper until well coated.
- Spread potatoes out in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with fresh parsley if desired and serve hot.
Notes
- For extra crispiness, soak diced potatoes in cold water for 30 minutes before baking, then dry thoroughly.
- Add chopped onions or bell peppers before roasting for extra flavor.
- Can also be made in an air fryer at 400°F (200°C) for 15–18 minutes.
Find it online: https://yumfamilyrecipes.com/easy-breakfast-potatoes/
