If you’re looking for perfectly seasoned, crispy, fluffy potatoes that you can enjoy as a meal in itself, as a side, or as a base for your favorite version of egg, then here it is. I present to you - perfectly roasted breakfast potatoes.
I call them breakfast potatoes because the first time I made them I served them for breakfast alongside eggs and bacon and the name stuck. But these are potatoes you can serve anytime.
THESE BREAKFAST POTATOES ARE GREAT ANYTIME
You can serve these roasted breakfast potatoes as a side to anything you want - burgers, chicken, pork, fish, or topped with eggs. Yum! These are potatoes you can enjoy anytime, and don’t we all like to enjoy breakfast for dinner sometimes?
These are extremely flavorful with a crispy exterior and tender, fluffy interior. You don’t even have to peel the potatoes. Just cut them into ½-inch cubes, toss them in a bowl with all the spices and a little bit of olive oil and butter, arrange them on a baking sheet and roast.
No frying, no mess. Guess what? You can prepare them ahead and warm them up when you want them making these perfect to serve for brunch.
The trick to perfectly roasting these is to make sure you roast at 425 and to make sure your little spuds are spread evenly in a single layer. You can line a baking sheet with parchment for easy cleanup and sometimes I do and sometimes I don’t. It’s up to you.
Halfway through roasting, give them a toss. Again, make sure they are in a single layer.
You only need two tablespoons of oil and a tablespoon of butter for these breakfast potatoes. Any more than that will give you soggy spuds. Why the butter? It gives a touch of flavor.
After roasting, turn on the broiler and let them go until they are golden brown on the top. No need to move the oven rack because having it positioned in the middle will give them enough space from the broiler to broil perfectly. If it’s too close they’ll burn. That’s great for steak but not these breakfast potatoes.
Serve with whatever you’ve got with or without ketchup. Fry some eggs and serve alongside or topped with the eggs. Break those yolks and there’s your gravy.
You’re welcome.
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ROASTED BREAKFAST POTATOES
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Ingredients
- 2 pounds russet potatoes cut into ½ inch cubes
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 tablespoons olive oil neutral oil, or ghee
- 1 tablespoon butter - adds a nice flavor
- 2 teaspoons kosher salt
- 1 teaspoon pepper
Instructions
- Position oven rack in middle of oven. Preheat oven to 425°.
- In a large bowl, combine all the ingredients and toss well to coat.
- Spread potatoes evenly on the baking sheet. Roast for 40 minutes, tossing halfway through cooking.
- Turn on the broiler. No need to move the oven rack closer to the broiler. It’s better if it’s positioned in the middle of the oven for a slow broil to get a golden color.
- Broil until potatoes are golden brown. Keep an eye on them. Toss and keep under the broiler to get an even browning.
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