Print

Breakfast Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These crispy breakfast potatoes are golden and crunchy on the outside while staying soft and creamy inside. Seasoned with smoky paprika, garlic, and a hint of spice, they make the perfect side dish for breakfast or brunch.

Ingredients

  • 2 pounds Yukon Gold potatoes or yellow potatoes, cut into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro or parsley, for garnish

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Place the chopped potatoes on the baking sheet and drizzle with olive oil.
  3. Sprinkle the smoked paprika, garlic powder, onion powder, red pepper flakes, sea salt, and black pepper over the potatoes.
  4. Toss everything together until the potatoes are evenly coated with the seasoning.
  5. Spread the potatoes into a single layer to ensure even roasting and crispiness.
  6. Roast for 25 to 35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
  7. Garnish with fresh cilantro or parsley and serve warm.

Notes

  • For extra crispy potatoes, avoid overcrowding the baking sheet.
  • Russet potatoes can be used instead of Yukon Gold for a fluffier texture.
  • Add diced bell peppers or onions for more flavor and color.
  • Top with shredded cheddar cheese during the last few minutes of roasting for a cheesy variation.
  • Fresh rosemary or thyme adds an herb-forward flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or air fryer to restore crispiness.

Nutrition

Find it online: https://cookedbymaya.com/breakfast-potatoes/