PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | SERVINGS: 6
These easy breakfast potatoes are my ultimate favorite! They are an amazing side to any meal. Super easy to make and ready in a cinch.
Ingredients
3 tbsp olive oil
2 lbs russet potatoes
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
1 tbsp fresh minced parsley
1 tsp kosher salt
¼ tsp black pepper
How to make Easy Breakfast Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a silicone mat or nonstick foil, line a large baking sheet.
Step 2: After peeling the potatoes, dice them into half-inch cubes. Using paper towels, pat dries the potato cubes. Alternatively, you can spread the cubes in a single layer on a flat surface for approximately 15 to 20 minutes.
Step 3: Into a large bowl, place the potatoes and drizzle them with olive oil. Toss to coat and season with the seasonings. Toss well to evenly coat the potatoes.
Step 4: On the prepared baking sheet, spread the potatoes in an even layer. Place in the preheated oven and bake for about 20 to 23 minutes.
Step 5: Quickly stir the potatoes and set the oven to broil. Broil the potatoes until crispy and golden brown. This takes about 4 to 5 minutes.
Step 6: Before serving, sprinkle the breakfast potatoes with some fresh minced parsley. Enjoy right away!
Notes:
In an airtight container, keep any leftover potatoes and store them in the fridge for up to 4 to 5 days.
To freeze, spread the potatoes on a baking sheet in a single layer. Place in the freezer for 2 hours or until firm. Then, transfer the potatoes to a freezer bag and keep them in the freezer for up to 3 months. Before reheating, thaw them in the fridge overnight.
To reheat, pop in the microwave and reheat. If you want crispy edges, reheat the potatoes in the oven. On a baking sheet, spread the leftover potatoes and roast for about 10 minutes at 400 degrees F or until the potatoes are hot. Or you can reheat it in a hot skillet with a little drizzle of oil.
Nutrition Facts:
Calories: 184 kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 396mg, Potassium: 630mg, Fiber: 2g, Sugar: 1g, Vitamin A: 138IU, Vitamin C: 10mg, Calcium: 20mg, Iron: 1mg
Easy Breakfast Potatoes
Ingredients
- 3 tbsp olive oil
- 2 lbs russet potatoes
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp fresh minced parsley
- 1 tsp kosher salt
- ¼ tsp black pepper
Instructions
- Prepare the oven. Preheat it to 400 degrees F. Using a silicone mat or nonstick foil, line a large baking sheet.
- After peeling the potatoes, dice them into half-inch cubes. Using paper towels, pat dries the potato cubes. Alternatively, you can spread the cubes in a single layer on a flat surface for approximately 15 to 20 minutes.
- Into a large bowl, place the potatoes and drizzle them with olive oil. Toss to coat and season with the seasonings. Toss well to evenly coat the potatoes.
- On the prepared baking sheet, spread the potatoes in an even layer. Place in the preheated oven and bake for about 20 to 23 minutes.
- Quickly stir the potatoes and set the oven to broil. Broil the potatoes until crispy and golden brown. This takes about 4 to 5 minutes.
- Before serving, sprinkle the breakfast potatoes with some fresh minced parsley. Enjoy right away!
