Crispy Breakfast Potatoes

breakfast potatoes in ceramic serving bowl

These breakfast potatoes are a great addition to any breakfast spread. They're seasoned with just a few pantry staples and roasted to crispy perfection in the oven. Perfect for large family breakfasts!

Course Breakfast

Cuisine American

Keyword seasoned breakfast potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings -10

Calories 193kcal

Author Melissa Rose

Equipment

Potato chopper

Ingredients

6 large russet potatoes i.e. 8 cups diced
¼ cup olive oil
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon dried parsley
2 teaspoons onion powder
2 teaspoons paprika

Instructions

Preheat the oven to 425°F.
Give the potatoes (6 large russet potatoes) a good scrub to remove any dirt.
Once clean, slice the potatoes into ½-inch slices. Dice each slice into ½-inch pieces.
Soak the diced potatoes in a large bowl of ice water for 20 minutes.
When done, drain the water and lay the potatoes on a clean dish towel to dry.
Once dried, place potatoes back in the bowl and toss them with olive oil (¼ cup).
In a small bowl, mix the salt (2 teaspoons), black pepper (½ teaspoon), garlic powder (1 tablespoon), dried parsley (1 tablespoon), onion powder (2 teaspoon), and paprika (2 teaspoon) together. Sprinkle the seasoning over the potatoes and toss until they are fully coated.
Spread the seasoned potatoes in an even layer on a parchment paper lined baking sheet.
Bake at 425°F for 20 minutes (note that this is only the first half of baking!).
Use a spatula to flip the potatoes, then bake for another 20 minutes or until potatoes are golden brown and crispy to your liking.
Sprinkle the potatoes with salt and enjoy! These potatoes are great on their own or stuffed inside a breakfast burrito or crunchwrap.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. Based on 8 servings.

Nutrition