Breakfast Potatoes Recipe
These Breakfast Potatoes are crispy, fluffy, and perfectly seasoned! A simple, versatile side that pairs beautifully with any morning meal.
Equipment
- Cutting Board
- Chef’s knife
- Mixing Bowl
- Baking Sheet
- Spatula
Ingredients
- 2 lbs Yukon Gold potatoes cubed
- 1 tsp sea salt adjust to taste
- 1/4 tsp black pepper
- 1 tsp paprika
- 3 tbsp extra light olive oil
- 1 tbsp parsley finely chopped, optional garnish
Instructions
- Preheat the oven to 425°F (220°C) to ensure the potatoes roast crispy.
- Wash and scrub Yukon Gold potatoes thoroughly. Cut into 1-inch cubes, leaving the skin on.
- In a large mixing bowl, toss the cubed potatoes with olive oil, sea salt, black pepper, and paprika until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
- Roast in the oven for 25-30 minutes, tossing with a spatula halfway through for even browning.
- Remove from oven, sprinkle with fresh chopped parsley, and serve hot alongside your favorite breakfast dishes.
Notes
- Use avocado oil instead of olive oil for a higher smoke point and different flavor.
- Try swapping sea salt with garlic powder or onion powder for less sodium and extra flavor.
- Sweet potatoes make a nutritious and sweeter alternative to Yukon Gold potatoes.
- Add fresh herbs like rosemary or thyme for a fragrant twist.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.