Breakfast Potatoes Recipe
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.
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
A silicone baking mat is recommended, as it withstands the high heat of broiling without risk of burning. If using parchment paper, avoid broiling to prevent scorching.
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.
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.