Oven-Roasted Breakfast Potatoes
Crispy and perfectly seasoned oven-roasted breakfast potatoes that elevate any breakfast or brunch spread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 400°F and prepare a large rimmed baking sheet with a heat-safe liner.
- Rinse your potatoes and peel if preferred; cut into 1/2-inch cubes.
- Place the cubed potatoes in a large bowl, drizzle with olive oil, and toss to coat.
- Sprinkle the sea salt, paprika, and black pepper over the potatoes, then toss again.
- Spread the potato mixture in a single layer on the baking sheet and roast for about 20 minutes or until tender.
- Stir the potatoes, switch your oven to broil, and return the baking sheet for a few minutes until golden, watching closely.
- (Optional) Garnish with chopped parsley and serve immediately while hot.
Notes
For a healthier twist, try using sweet potatoes or different types of potatoes like red or russet.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg