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–+ servings
Delicious oven-roasted breakfast potatoes served on a plate

Oven-Roasted Breakfast Potatoes

Crispy on the outside and tender on the inside, these oven-roasted breakfast potatoes are a quick and easy side dish that pairs perfectly with your morning meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Side
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 lb Yukon Gold potatoes, peeled or scrubbed and cut into 1/2-inch cubes
  • 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 you like. Cut into uniform 1/2-inch cubes so they cook evenly.
  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. Avoid overcrowding to allow for proper browning.
Cooking
  1. Bake for about 20 minutes, until a fork pierces the potatoes easily and they look lightly golden.
  2. Gently stir the potatoes 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: 0.5gSodium: 300mgFiber: 3gSugar: 1g

Notes

For crispier potatoes, parboil the cubes for 3–4 minutes before tossing with oil. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or skillet for best results.

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