Easy Breakfast Potatoes
The ultimate comfort food, these Easy Breakfast Potatoes are golden and crispy on the outside while fluffy on the inside. Perfect for breakfast or brunch, they’re easy to make and loaded with flavor. Whip them up for a cozy weekend or serve them at your next gathering.
Equipment
- Vegetable chopper
- Silicone baking liner
Ingredients
- 2 lbs Gold potatoes cut into ½-inch cubes
- 1 cup Onion chopped
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter melted
- 1.5 teaspoons Kosher salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Chili powder
- 2 tablespoons Parsley fresh, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). This is essential for achieving that golden-brown finish that makes roasted potatoes irresistible.
- In a large bowl, combine the gold potatoes, onion, olive oil, butter, Kosher salt, black pepper, and chili powder. Use a spoon to mix everything together until the potatoes are well-coated. This step is crucial as it ensures every bite is flavorful.
- Line a baking sheet with a silicone baking liner or parchment paper. This prevents sticking and makes cleanup easier. Transfer the coated potatoes to the baking sheet, spreading them out evenly to ensure they roast properly.
- Place the baking sheet in the preheated oven and bake for 10 minutes. The initial bake allows for a good start on the crisping process.
- After 10 minutes, carefully stir the potatoes with a large spoon and rotate the pan 180°. This ensures even cooking. Bake for another 10 minutes.
- Check the potatoes for doneness by piercing a cube with a sharp knife. If there’s much resistance, return them to the oven for another 10 minutes. We want them fork-tender!
- If you’re using a silicone liner, turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes. Stir and broil for another 3 minutes. Keep a close eye on them; they can go from perfect to burnt quickly.
- If using parchment paper, do not place them under the broiler. Instead, let them roast for another 15 minutes until crispy and lightly golden all over.
- Once done, remove the baking sheet from the oven. Garnish the potatoes with fresh parsley, if desired, and serve immediately. Enjoy the warm and crispy perfection!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. They’re great for quick breakfasts!
- Freezing: You can freeze these potatoes after cooking. Just let them cool, then place them in a freezer-safe container. They can last up to two months!
- Pairing: These potatoes pair beautifully with eggs, avocado, or a light salad. They're an excellent side for any breakfast or brunch.
- Make-Ahead: Prep the potatoes up to 24 hours in advance. Keep them submerged in water and drain before cooking to avoid browning.
- Adjusting Seasonings: Feel free to adjust seasonings according to your taste. If you love a kick, add more chili powder!