Crispy Oven-Baked Breakfast Potatoes
Make crispy breakfast potatoes in 5 easy steps! Simply cube, season, and bake the potatoes to golden perfection. A delicious, simple side for breakfast or brunch.
Equipment
- Baking sheet A large, flat baking sheet to spread the potatoes evenly for crisping. Ensure it's large enough to avoid overcrowding, which prevents even browning.
- Large Bowl For tossing the potatoes with olive oil and seasonings to ensure they are evenly coated.
- Knife A sharp kitchen knife to peel and cut the potatoes into uniform ½-inch cubes.
- Cutting Board A sturdy surface to safely cut and prepare your potatoes.
- Spatula or Tongs To flip the potatoes halfway through baking, ensuring both sides crisp up evenly.
- Paper Towels To thoroughly dry the potatoes after soaking, helping them get crispy in the oven.
Ingredients
- 2-3 lbs cubed Russet or Yukon Gold Potatoes
- 2-3 tablespoons Olive Oil or Cooking Spray
- 1-2 teaspoons Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep Potatoes: Peel and cube potatoes into ½-inch pieces. Soak in cold water for 30-60 minutes, then drain and pat dry.
- Season Potatoes: Toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Bake Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 25-35 minutes, flipping halfway through, until crispy and golden brown.
- Serve: Remove from the oven and enjoy with your favorite breakfast sides!
Notes
- For extra crispiness, parboil the potatoes for 5 minutes before baking.
- Try adding sautéed onions, peppers, or bacon bits for additional flavor.