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Breakfast Potatoes Recipe

Breakfast Potatoes Recipe

These baked breakfast potatoes are crispy on the outside, soft and fluffy on the inside, and incredibly easy to make. They’re the perfect side for a relaxed weekend breakfast or when you’re serving brunch for family and friends. Roasting brings out the potatoes’ natural flavor, creating golden, crispy edges with tender, creamy centers in every bite.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 lbs yukon gold potatoes
  • 1 tsp sea salt or to taste
  • ¼ tsp black pepper
  • 1 tsp paprika or to taste
  • 3 Tbsp extra light olive oil or any high heat cooking oil
  • 1 Tbsp parsley finely chopped, optional garnish

Instructions
 

  • Preheat your oven to 400°F and line a large 11×17-inch rimmed baking sheet with parchment paper or a silicone baking mat. Wash and peel the potatoes, then cut them into ½-inch cubes. If you have a food chopper with large blades, it makes this step even quicker.
  • Transfer the diced potatoes to a large mixing bowl. Drizzle with 3 tablespoons of oil, then season with 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss everything together until the potatoes are evenly coated.
  • Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Roast for 20 minutes, or until they're tender. Give them a quick stir, then switch the oven to broil and cook for another 2–4 minutes, just until the edges turn beautifully golden and crispy.
  • Serve warm, garnished with fresh parsley if you'd like.

Notes

 
  • Use the right liner: A silicone baking mat works best because it can handle the high heat if you broil the potatoes at the end. If you're using parchment paper, skip the broiling step since parchment can scorch under intense heat.
  • Salt at the last minute: Toss the potatoes with salt right before they go into the oven. Letting salted potatoes sit too long can draw out moisture and affect their texture.
  • Cooking for a crowd? Simply double the recipe and spread the potatoes out on a large 3/4-size baking sheet so they roast evenly.
  • Leave the skins on if you like: No need to peel the potatoes if you enjoy the extra texture and flavor. Just give them a good scrub before cutting and roasting.
 

Nutrition Facts

 
  • Calories: 269
  • Fat: 11 g
    • Saturated Fat: 2 g
    • Polyunsaturated Fat: 1 g
    • Monounsaturated Fat: 8 g
  • Sodium: 596 mg
  • Potassium: 968 mg
  • Carbohydrates: 40 g
    • Fiber: 5 g
    • Sugar: 2 g
  • Protein: 5 g
  • Vitamin A: 251 IU
  • Vitamin C: 45 mg
  • Calcium: 29 mg
  • Iron: 2 mg