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Oven-Roasted Breakfast Potatoes

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Crispy, golden potatoes that are a hearty addition to any breakfast table.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F. Line a large rimmed baking sheet with a heat-safe liner.
  2. Rinse the Yukon gold potatoes. You can choose to peel them, but a good scrub works just as well.
  3. Cut the potatoes into 1/2-inch cubes. This ensures even cooking.
  4. Toss the cubed potatoes in a large bowl with extra-light olive oil until they’re lightly coated.
  5. Evenly sprinkle sea salt, paprika, and black pepper over the potatoes. Toss again to ensure the seasonings are well distributed.
  6. Spread the seasoned potatoes onto your lined baking sheet in a single layer.
  7. Roast the potatoes for about 20 minutes, or until they’re tender when pierced with a fork.
  8. Once tender, take the baking sheet out and give the potatoes a stir. Next, switch your oven to broil.
  9. Place the baking sheet back into the oven. Broil for a few minutes until the potatoes are deeply golden and crispy.
  10. If desired, sprinkle with freshly chopped parsley before serving them hot.

Notes

To make potatoes perfectly crispy, ensure they’re spread out in a single layer on the baking sheet. Store leftovers in an airtight container for 3-5 days.

Nutrition

Find it online: https://www.tastysavvy.com/oven-roasted-breakfast-potatoes-3/