Crispy Breakfast Potatoes Recipe
Breakfast potatoes make a perfect addition to any breakfast! These potatoes are crispy and golden on the outside with a light and fluffy interior. They're mild but with a light peppery kick thanks to the addition of paprika!
Servings 4 servings (approx.)
- 1 & 1/2 pounds Russet or Yukon Gold potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, or more to taste
- Fresh chopped chives, for topping (optional)
Peel your potatoes and cut into cubes (about 1 inch large). Wash the potatoes to remove any starch or dirt. * (see notes)
Transfer the potatoes to a large pot, and fill with cold water covering the potatoes by about 1 inch. Add a generous pinch of salt to the water. Place the pot over high heat, and bring to a boil. Boil the potatoes for 10 to 15 minutes, or until fork tender.Preheat your oven to 375°F.
Drain the potatoes well, and transfer the cooked potatoes to a 9x13 inch baking dish. Top with olive oil, garlic powder, oregano, paprika, and salt. Toss to coat the potatoes in the toppings. Arrange the potatoes in an even layer on the baking dish. There should be little to no overlap!
Bake in your preheated 375°F oven for 25 to 30 minutes, or until golden brown on the outside. Top with fresh chopped chives, if using. Cool slightly before serving!
* You can leave the skin on your potatoes if you prefer. I find it's just easier for me to peel my potatoes than wash the skin! If you want skin on roasted potatoes, make sure to scrub and wash your potato skins very well before cutting and boiling.
These roasted potatoes will keep for up to 1 week in the fridge, or 3 months frozen. To store, transfer to an airtight container or plastic bag once the potatoes have cooled completely to room temperature. If freezing, make sure to use a freezer safe container or heavy duty freezer bag for storage!
To reheat, preheat your oven to 350°F. Arrange your potatoes in an even layer on a large baking sheet. Bake for 10 to 15 minutes, or until warmed through. If frozen, add an extra 5 minutes to the heating time to allow the potatoes to defrost.