Crispy Breakfast Potatoes: Easy One-Pot Weeknight Dinner
Transform ordinary ingredients into a culinary delight with these crispy breakfast potatoes, perfect for any meal.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet Potatoes Scrubbed clean and cut into uniform cubes.
Oil
- 1/4 cup Extra Virgin Olive Oil Essential for roasting and adds flavor.
Seasonings
- 1 teaspoon Garlic Powder Adds depth to the flavor profile.
- 1 teaspoon Onion Powder Provides subtle sweetness.
- 1 teaspoon Smoked Paprika Gives a hint of smokiness.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black Pepper Adjust to taste.
Garnish
- 1 handful Fresh Parsley Chopped for garnish.
Optional Toppings
- Shredded Cheese, Diced Green Onions, Sour Cream For extra richness and flavor.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly and pat them dry.
- Cut the potatoes into even cubes, approximately 1-inch in size.
- In a large mixing bowl, combine the cubed potatoes with olive oil.
- Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast the potatoes for about 25-30 minutes, flipping halfway through.
- Check for doneness and ensure they are golden brown and crispy.
- Transfer to a serving bowl and garnish with fresh parsley.
- Serve alongside your favorite protein or salad.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven to regain crispiness.