Make perfectly crispy, golden breakfast potatoes every time using this simple oven-roasting method seasoned with garlic and paprika. These potatoes are tender inside and delicious for any morning meal.
Author:Avery
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:4 servings 1x
Category:Side Dish
Method:Oven Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Place the cubed potatoes in a large bowl.
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, rosemary, salt, and pepper.
Pour the oil mixture over the potatoes and toss well until every piece is evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
Roast for 20 minutes.
Remove the pan from the oven, add the minced garlic, and gently toss 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 on the outside.
Serve immediately as a savory breakfast side dish.
Notes
For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying them completely. Dry potatoes are key to getting that golden brown exterior.
If you prefer a skillet method, cook the potatoes over medium-high heat in a large cast-iron skillet, stirring only every 5-7 minutes to allow a crust to form on the bottom.
These make great make ahead breakfast potatoes; reheat them in a 350°F oven for 10 minutes to restore crispness.