Description
These Easy Breakfast Potatoes are a wonderfully crispy and flavorful side dish perfect for any morning meal. Made with simple seasonings and roasted to golden perfection, these diced russet potatoes bring a satisfying crunch and a savory taste that pairs well with eggs, bacon, or just about any breakfast favorite.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
Garnish
- 1 tablespoon fresh minced parsley
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with a silicone mat or nonstick foil to prevent sticking and promote even cooking.
- Prepare the Potatoes: Peel the russet potatoes and cut them into ½-inch cubes. To remove excess moisture, pat the potato cubes dry with paper towels or spread them out in a single layer on a flat surface for 15-20 minutes.
- Toss with Oil and Seasonings: Place the dried potato cubes into a large bowl. Drizzle with olive oil and toss well to coat evenly. Sprinkle kosher salt, black pepper, garlic powder, paprika, and onion powder over the potatoes, then toss again to distribute the seasonings thoroughly.
- Bake the Potatoes: Arrange the seasoned potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes until they start to become tender and lightly golden.
- Broil for Crispiness: Remove the potatoes from the oven, give them a quick stir to turn them, then switch your oven to broil. Broil the potatoes for 4-5 minutes until they turn golden brown and develop a crispy texture on the outside.
- Garnish and Serve: Sprinkle fresh minced parsley over the hot potatoes for a bright, fresh flavor. Serve immediately to enjoy their perfect crispy texture.
Notes
- Storage: Keep any leftover potatoes in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: To freeze, spread potatoes on a baking sheet in a single layer and freeze until firm (about 2 hours). Transfer frozen potatoes to a freezer bag and store for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in an oven at 400°F for about 10 minutes or until hot. Alternatively, reheat in a hot skillet with a bit of oil to retain crispiness. Microwaving is faster but results in softer potatoes.
Nutrition
- Serving Size: 1/6 recipe (about 4 oz or 115g)
- Calories: 160
- Sugar: 1g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
