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Oven-Roasted Breakfast Potatoes

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Crispy on the outside and fluffy on the inside, these Oven-Roasted Breakfast Potatoes are a versatile side dish, perfect for any meal.

Ingredients

Scale
  • 3 lb Yukon gold potatoes, peeled or scrubbed and cut into even cubes
  • 3 1/2 Tbsp extra-light olive oil
  • 1 1/4 tsp sea salt
  • 1/3 tsp black pepper
  • 1 1/4 tsp paprika
  • 1 1/2 Tbsp fresh parsley, finely chopped (optional garnish)

Instructions

  1. Preheat your oven to 400°F. Line a large rimmed baking sheet with a heat-safe liner.
  2. Rinse the Yukon gold potatoes. You can peel them if you prefer, but scrubbing is perfectly fine.
  3. Cut the potatoes into 1/2-inch cubes to ensure they cook evenly.
  4. Toss the cubed potatoes with extra-light olive oil until they’re lightly coated.
  5. Sprinkle sea salt, paprika, and black pepper over the potatoes. Toss again to distribute the seasonings evenly.
  6. Spread the seasoned potatoes on the prepared baking sheet in a single layer.
  7. Roast the potatoes for about 20 minutes, or until they are tender when pierced with a fork.
  8. Remove the sheet and stir the potatoes. Then, switch your oven to broil.
  9. Return the baking sheet to the oven. Broil for a few minutes until the potatoes are deeply golden and crispy.
  10. Sprinkle with freshly chopped parsley before serving hot, if desired.

Notes

Ensure potatoes are cut evenly for uniform cooking. Don’t overcrowd the baking sheet to achieve maximum crispiness.

Nutrition

Find it online: https://www.topchoicerecipes.com/oven-roasted-breakfast-potatoes-3/