Description
These Baked Breakfast Potatoes are a delicious and easy-to-make side dish that pairs perfectly with your morning meal. Crispy on the outside and tender on the inside, these savory potatoes are seasoned with a blend of herbs and spices for a flavorful kick. Whether served with eggs, bacon, or avocado, these potatoes are sure to become a breakfast favorite.
Ingredients
Scale
Potatoes:
- 2 pounds russet or Yukon gold potatoes, diced into 1-inch cubes
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Prepare Potatoes: In a large bowl, toss the diced potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and red pepper flakes.
- Bake Potatoes: Spread the seasoned potatoes on the baking sheet in a single layer. Bake for 25 minutes, flip with a spatula, then bake for an additional 15-20 minutes until golden and crispy.
- Finish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot.
Notes
- For extra crispiness, soak the diced potatoes in cold water for 20 minutes before baking and pat dry thoroughly.
- You can add diced bell peppers or onions to roast alongside the potatoes for added flavor.
- Pair with eggs, bacon, or avocado for a complete breakfast meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Side Dish
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 160
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
