Print

The Ultimate Crispy Oven Roasted Breakfast Potatoes: Flavor Secrets & Technique Guide

A close-up of golden, crispy breakfast potatoes seasoned and topped with fresh chopped parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the simple secrets to making breakfast potatoes that are perfectly golden, crispy on the outside, and tender inside every time. This oven-roasted method is easy and flavorful, making it the best side dish for your morning meal.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Place the cubed potatoes in a large bowl. If you want extra crispy results, soak the potatoes in cold water for 15 minutes, then drain and dry them thoroughly with a clean kitchen towel. This step removes excess starch.
  3. In the bowl, toss the dried potatoes with olive oil until evenly coated.
  4. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, rosemary, salt, and pepper.
  5. Sprinkle the seasoning mixture over the oiled potatoes and toss again until every piece is well coated.
  6. Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two sheets if necessary to guarantee crispiness.
  7. Roast for 20 minutes. Remove the pan and carefully flip the potatoes.
  8. Return to the oven and roast for another 15 to 20 minutes, or until they are deeply golden brown and crispy.
  9. Remove from the oven, sprinkle with fresh parsley, and serve immediately alongside your eggs or favorite breakfast items.

Notes

  • For an even richer flavor, add 1/2 cup of chopped onion to the pan during the last 15 minutes of roasting.
  • If you prefer a skillet breakfast potatoes method, cook them over medium-high heat in a cast iron skillet, stirring only every 5-7 minutes to allow a crust to form.
  • These are excellent for meal prep; cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven for best crispness.

Nutrition

Find it online: https://whiskdaily.com/crispy-oven-roasted-breakfast-potatoes-easy/