Breakfast Potatoes Recipe
Total Time
29 mins
Prep Time
5 mins
Cook Time
24 mins
Rating
5 out of 5 stars
(73)
Ingredients
4 sides of potatoes
- 2 lbs Yukon Gold potatoes
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1 tsp paprika, or to taste
- 3 Tbsp extra light olive oil, or any high heat cooking oil
- 1 Tbsp parsley, finely chopped, optional garnish
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Preparation
Step 1
Preheat oven to 400˚F and line a large (11×17) rimmed baking sheet. Rinse and peel potatoes. Dice into 1/2" thick cubes.
Step 2
Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to evenly coat potatoes.
Step 3
Immediately transfer potatoes to the lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.
Step 4
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Chef's notes
A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don’t broil the potatoes, since it may burn in the high heat.
Add salt just before putting the potatoes in the oven. DO NOT let them sit after salting as it may change the potatoes’ texture.
You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
These potatoes would work just fine unpeeled if you prefer to scrub potatoes and leave the skins on.
