Breakfast Potatoes

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You won’t be able to get enough of these irresistible Breakfast Potatoes! Each bite is perfectly seasoned, with a golden, crispy exterior that gives way to a soft and fluffy center.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Breakfast, Side Dish

Cuisine: American, Vegetarian

Keyword: breakfast potatoes

Servings: servings

Author: Chelsea Lords

Cost: $5.82

Equipment

Sheet pan
Metal spatula

Ingredients

2 pounds baby gold potatoes peeled if desired (I leave peel on)
2 tablespoons olive oil
1 teaspoon salt
3/5 teaspoon pepper
1-1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon dried thyme optional
1/4 cup freshly grated Parmesan
Finely chopped fresh parsley or thyme, optional

US - Metric

Instructions

Preheat oven to 425°F.
Scrub and thoroughly dry potatoes. Cut into 1/2-inch cubes and put on a sheet pan. Drizzle on oil and add all seasonings. Toss well with your hands to evenly coat potatoes.
Spread potatoes on the pan in a single layer, taking care not to overlap. Bake 15 minutes; remove and toss with a metal turner. Bake another 15 minutes, then flip again. Bake 5–15 minutes more minutes, until the potatoes are nicely browned/charred and tender. (Test doneness with a fork.)
Remove potatoes from oven and let cool slightly before (optionally) adding fresh herbs and/or grating Parmesan cheese on top (use a fine grater). Serve and enjoy!

Notes

Note 1: Preferably use Yukon gold or other tender-skinned potatoes. If using a potato with thicker skin, peel it. Cut potatoes into even sizes for uniform cooking.

Storage: Cool breakfast potatoes to room temperature. Store in the fridge for up to four days or freeze for three months. Reheat in oven or air fryer at 400°F until crispy.

Nutrition