Go Back
–+ servings
Plate of crispy oven-roasted breakfast potatoes garnished with herbs.

Oven-Roasted Breakfast Potatoes

These oven-roasted breakfast potatoes are golden with slightly crisp edges and tender centers, making them a perfect side for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 3 lb Yukon Gold potatoes, peeled or scrubbed and cut into 1/2-inch cubes
For seasoning
  • 3 1/2 Tbsp extra-light olive oil Higher smoke point than extra virgin; can swap with avocado oil
  • 1 1/4 tsp fine sea salt Adjust to taste
  • 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

Method
 

Preparation
  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Rinse the potatoes and peel them if desired. Cut into uniform 1/2-inch cubes.
  3. Place the cubed potatoes in a large bowl. Add the olive oil and toss until every piece has a light coating.
  4. Sprinkle the sea salt, paprika, and black pepper over the potatoes. Toss again to distribute the spices evenly.
  5. Spread the potatoes in a single layer on the prepared baking sheet.
Cooking
  1. Bake for about 20 minutes, until a fork easily pierces the potatoes and they look lightly golden.
  2. Stir the potatoes gently to turn them. Switch the oven to broil and move the tray to the top rack.
  3. Broil for a few minutes until deeply golden and crisp; watch closely to prevent burning.
  4. Remove from the oven, sprinkle with chopped parsley if using, and serve hot.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 3gSugar: 1g

Notes

For extra crispiness, parboil the potatoes for 3–4 minutes beforehand and dry thoroughly before roasting. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!