PrintThe Ultimate Crispy Oven Roasted Breakfast Potatoes: Flavor Secrets & Technique Guide
I am glad you are here. This recipe shows you how to make breakfast potatoes that are perfectly golden brown and crispy on the outside while staying tender inside. We use simple seasonings and an oven method for consistent results every time.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
- 1/4 cup chopped fresh onion (optional)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
- Place the cubed potatoes in a large bowl. Drizzle with olive oil and toss until every piece is lightly coated.
- In a small bowl, mix together the salt, pepper, garlic powder, smoked paprika, and dried rosemary. Sprinkle this seasoning mix over the potatoes and toss again until the spices are evenly distributed.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary. This step is key to achieving crispiness.
- Roast for 20 minutes. Remove the pan from the oven and use a spatula to flip the potatoes.
- Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and crispy. If you are using fresh onion, add it during this second roasting period.
- Remove from the oven and serve immediately as a flavorful breakfast potato side dish.
Notes
- For extra crispy breakfast potatoes, soak the cut potatoes in cold water for 30 minutes before drying them thoroughly. Moisture prevents crisping.
- If you prefer skillet breakfast potatoes, cook them in a large, heavy skillet over medium-high heat, stirring only every 5-7 minutes to allow a crust to form on the bottom.
- These are naturally gluten free breakfast potatoes and can easily be made vegan by confirming your oil choice.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 0