Crispy oven-roasted breakfast potatoes made with Yukon gold potatoes, paprika, and olive oil. Easy to prepare, golden brown, and perfect for pairing with eggs, bacon, or avocado for a hearty breakfast or brunch.
Ingredients
- 2 lbs Yukon gold potatoes
- 1 tsp sea salt, or to taste
- ¼ 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)
Instructions
- Preheat the oven: Set oven to 400˚F and line a large rimmed baking sheet (11×17). For best results, use a Silpat mat or parchment paper.
- Prepare the potatoes: Rinse, peel, and dice potatoes into ½-inch cubes. (A food chopper makes this step quicker.)
- Season the potatoes: In a large bowl, toss potatoes with olive oil, paprika, salt, and black pepper until evenly coated.
- Bake: Spread potatoes in a single layer on the prepared baking sheet. Bake for 20 minutes, or until tender.
- Crisp under broiler: Stir potatoes, then switch oven to broil. Cook an additional 2–4 minutes, or until golden brown and crispy.
- Serve: Garnish with fresh parsley if desired, and serve hot.
Why You’ll Love This Recipe
- Crispy on the outside, tender on the inside.
- Simple ingredients you already have in the kitchen.
- Perfect for breakfast or brunch with eggs, bacon, or avocado.
- Healthier and fresher than store-bought frozen hash browns.
Tips
- Cut potatoes into even-sized cubes so they cook uniformly.
- Don’t overcrowd the pan—spread them in a single layer for the crispiest texture.
- For extra crunch, bake on the top rack of the oven.
- If you prefer, keep the potato skins on for more texture and nutrients.
Variations and Substitutions
- Spicy kick: Add cayenne pepper, chili powder, or red pepper flakes.
- Garlic flavor: Toss in garlic powder or roast with minced garlic.
- Herby version: Add rosemary, thyme, or Italian seasoning.
- Different potatoes: Swap Yukon gold for russet or red potatoes.
- Oil options: Use avocado oil, sunflower oil, or ghee for roasting.
FAQs
Q: Can I make these ahead of time?
Yes. Roast them as directed, then reheat in the oven or air fryer for a few minutes to restore crispiness.
Q: Do I need to peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients.
Q: Can I use an air fryer instead of an oven?
Absolutely. Cook at 400˚F for 15–18 minutes, shaking halfway through.
Serving Suggestions
- Pair with scrambled or fried eggs for a classic breakfast.
- Serve with avocado toast or smoked salmon for a balanced brunch.
- Use them as a base for a breakfast skillet with peppers, onions, and sausage.
- Great as a side for grilled meats, sandwiches, or burgers.
Crispy Breakfast Potatoes
4
servings5
minutes24
minutesIngredients
2 lbs Yukon gold potatoes
1 tsp sea salt, or to taste
¼ 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)
Directions
- Preheat the oven: Set oven to 400˚F and line a large rimmed baking sheet (11×17). For best results, use a Silpat mat or parchment paper.
- Prepare the potatoes: Rinse, peel, and dice potatoes into ½-inch cubes. (A food chopper makes this step quicker.)
- Season the potatoes: In a large bowl, toss potatoes with olive oil, paprika, salt, and black pepper until evenly coated.
- Bake: Spread potatoes in a single layer on the prepared baking sheet. Bake for 20 minutes, or until tender.
- Crisp under broiler: Stir potatoes, then switch oven to broil. Cook an additional 2–4 minutes, or until golden brown and crispy.
- Serve: Garnish with fresh parsley if desired, and serve hot.
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