Breakfast Potatoes
These roasted breakfast potatoes are the ultimate side dish, bringing the perfect balance of crispy edges and creamy interiors. The smoky paprika and garlic powder give them a flavorful, savory kick that will elevate any breakfast or brunch.
Roasting the potatoes ensures they’re golden and crispy on the outside, while maintaining a tender, creamy texture inside. They’re easy to prepare and the ideal complement to eggs, bacon, or avocado toast.
For an extra touch of flavor, you can sauté onions, peppers, and garlic, adding a burst of sweetness and freshness. Topped with fresh cilantro, these breakfast potatoes are sure to please everyone at the table.
Breakfast Potatoes Ingredients
Small potatoes form the heart of this dish, providing a tender, creamy center with a crispy exterior when roasted. Extra-virgin olive oil brings richness and helps the potatoes crisp to golden perfection.
Smoked paprika adds a warm, smoky depth, while garlic powder infuses savory undertones that elevate the flavor profile. Red pepper flakes deliver a subtle heat, balanced by the essential seasoning of sea salt and freshly ground black pepper.
Recipe Tips
- Choose the Right Potatoes: For perfectly crispy breakfast potatoes, use small waxy potatoes like Yukon Gold or Red Bliss. These varieties hold their shape well during roasting, resulting in tender interiors and a crisp exterior. Avoid starchy potatoes like Russets, which may become too soft and mushy when roasted.
- Don’t Overcrowd the Pan: When roasting the potatoes, ensure they are spread out evenly on the baking sheet. Overcrowding can cause the potatoes to steam rather than roast, leading to less crispy results. If necessary, use two baking sheets to ensure even roasting and a crispier texture.
- Season Well and Experiment: The smoked paprika and garlic powder give this dish a fantastic flavor, but feel free to adjust the spices to suit your taste. Try adding a dash of cumin, thyme, or onion powder for extra depth, or swap the red pepper flakes for cayenne if you like more heat.
What to Serve with Breakfast Potatoes
- Scrambled Eggs: The creamy texture of scrambled eggs pairs beautifully with the crispy, savory breakfast potatoes. A dollop of sour cream or a sprinkle of cheese will elevate the dish further, making it a hearty and satisfying brunch.
- Bacon or Sausage: For a classic breakfast spread, serve these roasted potatoes with crispy bacon or a few sausage links. The savory, smoky flavor of the meat complements the spices in the potatoes, creating a balanced and flavorful plate.
- Avocado Toast: For a lighter, more modern twist, serve the breakfast potatoes alongside avocado toast. The richness of the avocado and the crispy potatoes create a harmonious combination, perfect for a fresh, vibrant brunch.
FAQ
1. Can I use regular potatoes instead of small potatoes?
Yes, you can! While small potatoes work best for this recipe, regular-sized potatoes can also be used. Just cut them into smaller, even-sized pieces to ensure uniform cooking.
2. How can I make the potatoes even crispier?
To achieve extra crispiness, make sure the potatoes are thoroughly dried before drizzling with olive oil. You can also broil them for the last 2-3 minutes of roasting to give them an extra crispy finish.
3. Can I prepare these potatoes in advance?
While it’s best to serve these potatoes fresh, you can roast them ahead of time and reheat them in a hot oven (about 400°F for 5-10 minutes) to restore their crispness. They will lose some of their texture if stored for too long.
4. What can I use instead of cilantro?
If you’re not a fan of cilantro, feel free to swap it with fresh parsley, chives, or green onions. These herbs will provide a fresh, light contrast to the savory potatoes without overpowering the dish.
Breakfast Potatoes
Ingredients
- 1 pound small potatoes cut into ½-inch pieces
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of red pepper flakes
- Optional sautéed onions and peppers:
- ½ teaspoon extra-virgin olive oil
- ½ yellow onion chopped into ½-inch pieces
- 1 red bell pepper stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves finely chopped
- â…“ cup fresh cilantro chopped, for garnish
Instructions
- Begin by preheating your oven to 425°F (220°C) and preparing a baking sheet with parchment paper.
- Arrange the cut potatoes on the prepared baking sheet. Drizzle with extra-virgin olive oil and generously season with smoked paprika, garlic powder, red pepper flakes, sea salt, and black pepper. Toss the potatoes to ensure even coating, then spread them in a single layer.
- Roast the potatoes in the preheated oven for approximately 30 minutes, or until they are golden brown and crisp at the edges. You may serve them at this stage or continue to the next step for additional flavor.
- For the optional sautéed onions and peppers, heat ½ teaspoon of olive oil in a medium skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5 to 8 minutes, or until the vegetables are tender and lightly browned. Remove from heat and mix the sautéed vegetables into the roasted potatoes. Garnish with fresh cilantro and adjust seasoning with salt and pepper before serving.
