Simple Homemade Breakfast Potatoes
A delightful way to start your day with crispy, golden potatoes that are easy to prepare and versatile for any meal.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 pounds Medium-sized Potatoes (Yukon Gold or Russet) Peel if desired, cut into bite-sized cubes.
- 3 tablespoons Olive Oil High-quality for best results.
- 1 teaspoon Kosher Salt Adjust to taste.
- ½ teaspoon Freshly Ground Black Pepper Adjust according to spice tolerance.
- 1 teaspoon Garlic Powder For savory depth.
- 1 teaspoon Paprika Use smoked paprika for extra flavor.
- 1 handful Fresh Herbs (Parsley or Chives) Chopped, add just before serving.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly under cold water.
- Cut the potatoes into even-sized cubes, approximately 1-inch pieces.
- In a large mixing bowl, combine the cubed potatoes, olive oil, salt, pepper, garlic powder, and paprika. Mix thoroughly.
- Prepare a baking sheet by lining it with parchment paper. Spread the seasoned potatoes in a single layer.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, flipping halfway through.
- Check for doneness; they should be golden brown and crispy. If needed, roast for an additional 5-10 minutes.
- Remove from the oven and let cool for a few minutes. Sprinkle fresh herbs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.