Description
You deserve breakfast potatoes that are perfectly golden and wonderfully crispy every time. This easy oven-roasted recipe delivers that satisfying texture with simple garlic and paprika seasoning, making it the perfect quick side dish for your weekend brunch or busy weekday mornings.
Ingredients
Scale
- 2 lbs Russet potatoes, scrubbed and diced into 1-inch pieces
- 3 tablespoons avocado oil (or olive oil)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
- Place the diced potatoes in a large bowl. The secret to crispy potatoes starts here: soak the potatoes in cold water for at least 15 minutes to remove excess starch. Drain them completely.
- Dry the potatoes thoroughly using a clean kitchen towel or paper towels. This step is crucial for achieving a golden, crispy exterior.
- In the same bowl, toss the dry potatoes with the avocado oil until they are evenly coated.
- In a small separate bowl, mix together the smoked paprika, garlic powder, onion powder, dried rosemary, salt, and black pepper.
- Sprinkle the seasoning mixture over the oiled potatoes and toss again until every piece has the seasoning attached.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary. Overcrowding causes steaming, not crisping.
- Roast for 20 minutes. Remove the pan and carefully flip the potatoes.
- Return to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and wonderfully crispy on the outside and tender inside.
- Remove from the oven, sprinkle with fresh parsley, and serve immediately as your favorite quick breakfast side dish.
Notes
- For extra crispiness, consider parboiling the diced potatoes for 5 minutes before drying and seasoning them.
- If you prefer skillet breakfast potatoes, use a large cast-iron skillet over medium-high heat and cook in batches, stirring only every 5-7 minutes to allow a crust to form.
- This recipe is naturally gluten-free and vegan.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 4
- Cholesterol: 0