Crispy Breakfast Potatoes
Deliciously crispy breakfast potatoes seasoned with an array of spices, perfect for brunch or as a hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 800 g russet potatoes, peeled or skin-on, diced
- 1–2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika powder
- ½ teaspoon smoked paprika powder
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅛–¼ teaspoon chipotle powder or cayenne (optional)
- Flaky sea salt for finishing (optional)
Instructions
- Preheat your oven to 450°F (230°C).
- Wash the potatoes thoroughly. Peeling is optional, but leaving the skin on enhances flavor.
- Dice the potatoes into even pieces and spread them out on a large baking sheet.
- Pat the diced potatoes dry with a paper towel to remove moisture.
- Combine garlic powder, onion powder, paprika, thyme, oregano, sea salt, black pepper, and chipotle powder in a bowl.
- Sprinkle the spice mix evenly over the potatoes, tossing to coat.
- Roast the potatoes in the preheated oven for 15 minutes. Toss and then switch on the broiler.
- Broil for an additional 10 minutes, or until crispy and golden brown.
- Serve immediately sprinkled with flaky sea salt.
Notes
To keep leftovers fresh, store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
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