Baked Breakfast Potatoes
A delightful way to start your day with crispy on the outside, fluffy on the inside potatoes, enhanced with aromatic spices and herbs.
Ingredients
Main Ingredients
- 2 pounds russet or Yukon gold potatoes Choose creamy, tender potatoes for the best texture.
- 2 tablespoons olive oil Enhances flavor and helps in crisping.
Spices and Seasonings
- 1 teaspoon salt Balances the flavors.
- 1/2 teaspoon black pepper Adds a kick.
- 1 teaspoon smoked paprika Provides a smoky flavor.
- 1/2 teaspoon garlic powder Infuses aromatic essence.
- 1/2 teaspoon onion powder Enhances the savory profile.
- 1/2 teaspoon dried thyme Contributes to earthiness.
- 1/4 teaspoon crushed red pepper flakes (optional) For extra heat.
Garnish
- 2 tablespoons chopped fresh parsley Adds color and fresh flavor.
Instructions
Preparation
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the diced potatoes with olive oil and seasonings: salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and optional red pepper flakes.
- Spread the seasoned potatoes on the baking sheet in a single layer.
Cooking
- Bake for 25 minutes, then flip the potatoes with a spatula.
- Bake for an additional 15-20 minutes until golden brown and crispy.
- Remove from the oven, sprinkle with fresh parsley, and serve hot.
Notes
Cut potatoes into even, 1-inch cubes for uniform cooking. Avoid overcrowding the baking sheet to ensure they roast rather than steam. Customize by using sweet potatoes or different herbs.