Crispy Golden Breakfast Potatoes (Printable View)
Golden, crispy potatoes roasted with herbs and spices, ideal for a satisfying morning meal.
# What You’ll Need:
→ Vegetables
01 - 2 lbs Yukon Gold or red potatoes, scrubbed and diced with skin on
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
→ Oils & Fats
04 - 3 tbsp olive oil
→ Spices & Seasonings
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1/2 tsp dried thyme
08 - 1/2 tsp dried rosemary
09 - 3/4 tsp kosher salt, or to taste
10 - 1/2 tsp freshly ground black pepper
→ Optional Garnish
11 - 2 tbsp chopped fresh parsley or chives
# Cooking Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the diced potatoes, red onion, and red bell pepper. Drizzle with olive oil and toss until evenly coated.
03 - Sprinkle smoked paprika, garlic powder, dried thyme, dried rosemary, kosher salt, and black pepper over the mixture. Toss thoroughly to distribute the spices.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 minutes, flipping the potatoes halfway through, until edges are golden and crispy.
06 - Remove from oven, sprinkle with chopped fresh parsley or chives, and serve immediately.
# Expert Tips:
01 -
- They're crispy on the outside and tender inside, which is honestly the whole point of roasting potatoes.
- Takes about 45 minutes total and requires almost no actual work, just patience and a hot oven.
- Naturally vegetarian and gluten-free, so they work for almost any table you're setting.
02 -
- Dry your potatoes thoroughly after dicing—even a quick soak in cold water helps release starch, which improves crispiness, but they have to be completely dry before the oil and oven.
- Flipping halfway through isn't optional; it's what separates crispy potatoes from steamed ones masquerading as roasted.
03 -
- If you soak your diced potatoes in cold water for fifteen minutes before roasting, then dry them thoroughly, the extra step pays off in crispiness that's almost irresistible.
- Don't skip flipping halfway through—it's the difference between golden and burnt, and between crispy and soft.