Description
This recipe shows you how to make simple, flavorful breakfast potatoes that are crispy on the outside and tender inside using an oven roasting method.
Ingredients
Scale
- 2 lbs Russet potatoes, scrubbed and diced into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried onion flakes
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Place the diced potatoes in a large bowl. If you want extra crispiness, soak the potatoes in cold water for 30 minutes, then drain them completely and pat them very dry with paper towels.
- Toss the dry potatoes with olive oil, salt, pepper, garlic powder, paprika, and dried onion flakes until evenly coated.
- Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crisping.
- Roast for 20 minutes.
- Remove the pan from the oven and carefully flip the potatoes using a spatula.
- Return to the oven and roast for another 15 to 20 minutes, or until they are golden brown and crispy.
- Remove from the oven, sprinkle with fresh parsley, and serve immediately.
Notes
- Drying the potatoes thoroughly after soaking is the key step for achieving a crispy exterior.
- For extra flavor, add 1/2 teaspoon of dried rosemary with the other seasonings.
- If you prefer a skillet method, cook the potatoes over medium-high heat, stirring only every 5-7 minutes to allow a crust to form before turning.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 1
- Sodium: 580
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 5
- Cholesterol: 0