Print

Oven-Roasted Breakfast Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, tender oven-roasted Yukon Gold potatoes seasoned simply for a perfect side dish.

Ingredients

Scale
  • 3 lb Yukon Gold potatoes, peeled or scrubbed and cut into 1/2-inch cubes
  • 3 1/2 Tbsp extra-light olive oil
  • 1 1/4 tsp fine sea salt
  • 1/3 tsp freshly ground black pepper
  • 1 1/4 tsp paprika (sweet or smoked)
  • 1 1/2 Tbsp fresh parsley, finely chopped (optional garnish)

Instructions

  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with a heat-safe liner such as parchment or a silicone mat.
  2. Rinse the potatoes. Peel if you prefer a smoother bite. Cut into even 1/2-inch cubes.
  3. Place the cubed potatoes in a large bowl. Drizzle with the extra-light olive oil and toss until every piece is lightly coated.
  4. Sprinkle the sea salt, paprika, and black pepper over the potatoes. Toss again to distribute the seasoning evenly.
  5. Spread the potatoes in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.
  6. Bake for about 20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Remove the pan briefly and stir the potatoes to turn them. Switch the oven to broil.
  8. Return the pan to the oven and broil for a few minutes until the potatoes are deeply golden and crisp at the edges. Watch closely to avoid burning.
  9. Remove from the oven. Sprinkle with chopped fresh parsley if using. Serve immediately while hot.

Notes

For a spicier version, add cayenne or chili powder. To maintain texture, reheat in the oven or air fryer rather than a microwave.

Nutrition

Find it online: https://www.simplefamilydishes.com/oven-roasted-breakfast-potatoes/