Description
Crispy on the outside yet fluffy on the inside, these breakfast potatoes are a comforting favorite that bring families together on weekend mornings.
Ingredients
- 4 medium-sized potatoes (russet, Yukon Gold, or red)
- 3 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- Fresh herbs for garnish (like parsley or chives)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dice the potatoes into 1-inch cubes.
- In a large bowl, toss the diced potatoes with olive oil, salt, black pepper, and any optional spices you prefer.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Bake in the preheated oven for about 25-30 minutes, flipping halfway through for even cooking.
- Once golden and crispy, remove from the oven and garnish with fresh herbs before serving.
Notes
For extra crispiness, soak diced potatoes in cold water for at least 30 minutes before cooking. Crowding the baking sheet can lead to sogginess; ensure potatoes have enough space.
