The Best Breakfast Potatoes Recipe Ever!
Few dishes can rival the comforting allure of perfectly roasted breakfast potatoes. Golden, crisp, and irresistibly seasoned, this recipe transforms humble Yukon golds into a mouthwatering side dish that’s as versatile as it is satisfying.
Ideal for lazy Sunday mornings or impressing brunch guests, these breakfast potatoes are delightfully simple yet full of flavor. With a hint of paprika, a touch of black pepper, and a sprinkle of parsley for garnish, every bite delivers a harmonious blend of textures and tastes.
Whether served alongside eggs and bacon or as part of a vibrant breakfast spread, these potatoes are destined to become a household favorite. Their ease of preparation ensures you’ll return to this recipe time and again, making breakfast truly unforgettable.
Breakfast Potatoes Recipe: Key Ingredients
- Yukon Gold Potatoes: The foundation of this dish, these creamy and naturally buttery potatoes deliver a rich, satisfying texture that crisps beautifully in the oven.
- Paprika: Adds a smoky warmth and vibrant color, enhancing the visual and flavor appeal of every bite.
- Sea Salt: Elevates the natural flavors of the potatoes, ensuring a perfectly seasoned and balanced dish.
- Black Pepper: A subtle yet essential kick, providing a delicate spice that rounds out the seasoning.
- Olive Oil: Ensures even roasting while imparting a light, savory touch that complements the potatoes.
Recipe Tips
- Achieve Perfect Crispness: Use a silicone baking mat or parchment paper for even cooking and easy cleanup. Broiling for the final 2-4 minutes is essential for golden-brown, crispy edges. Keep an eye on them to avoid over-browning.
- Cut Potatoes Evenly: Uniformly diced potatoes ensure consistent cooking. Aim for ½-inch cubes for the perfect balance between a fluffy interior and crispy exterior. A food chopper can speed up the process and provide precision.
- Season Strategically: Toss the potatoes with oil and spices just before baking. Allowing them to sit after salting may draw out moisture and affect texture. Adjust seasonings to taste, but always add a hint of paprika for a smoky flair.
What to Serve with Breakfast Potatoes
- Classic Breakfast Platter: Pair these potatoes with scrambled eggs, crispy bacon, or sausage for a hearty and satisfying start to your day. The potatoes add a crispy element that balances soft eggs and savory meats.
- Avocado Toast: Serve alongside avocado toast topped with a sprinkle of chili flakes or a poached egg. The creamy avocado contrasts beautifully with the crispy, seasoned potatoes.
- Fresh Salad: Lighten up your plate with a side of mixed greens tossed in a lemon vinaigrette. This pairing makes for a balanced meal that combines hearty and fresh flavors.
FAQ
Q: Can I make these potatoes ahead of time?
A: Yes! Par-cook the potatoes by roasting them for 15 minutes, then cool and refrigerate. Finish roasting and broiling when ready to serve for fresh, crispy results.
Q: Do I need to peel the potatoes?
A: No, peeling is optional. Yukon gold potatoes have thin, tender skins that crisp up beautifully. Just scrub them well if leaving the skins on.
Q: Can I use other types of potatoes?
A: Absolutely! Red potatoes or russets can work, though Yukon golds are preferred for their creamy texture and golden color.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 375ËšF oven or air fryer for the best texture.
Breakfast Potatoes Recipe
Ingredients
- Yukon gold potatoes 2 lbs
- Extra light olive oil or any high-heat cooking oil 3 Tbsp
- Sea salt to taste (approximately 1 tsp)
- Paprika to taste (approximately 1 tsp)
- Black pepper to taste (approximately 1/4 tsp)
- Finely chopped parsley optional garnish (1 Tbsp)
Instructions
- Preheat your oven to 400˚F and prepare a large rimmed baking sheet (approximately 11×17 inches) by lining it with a silicone baking mat or parchment paper. Wash and peel the potatoes, then cut them into uniform ½-inch cubes. A food chopper with larger holes may be used for efficiency.
- Place the cubed potatoes in a spacious mixing bowl. Drizzle them with 3 tablespoons of olive oil and season with paprika, sea salt, and black pepper. Toss the mixture thoroughly to ensure the potatoes are evenly coated with oil and seasonings.
- Transfer the seasoned potatoes onto the prepared baking sheet, arranging them in a single, even layer. Roast in the preheated oven for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Carefully stir the potatoes to promote even browning, then set the oven to broil. Continue cooking for an additional 2 to 4 minutes, or until the potatoes achieve a golden, crispy exterior.
- Serve the potatoes hot, garnished with freshly chopped parsley if desired.
Notes
Add salt immediately before roasting to maintain the potatoes’ optimal texture. Allowing them to sit with salt for extended periods may draw out excess moisture.
For larger gatherings, this recipe can be doubled. Utilize a large three-quarter sheet pan to accommodate the increased quantity.
Retain the potato skins, if preferred, by scrubbing the potatoes thoroughly before dicing.
