Baked Breakfast Potatoes
A delightful dish bursting with flavor, these crispy, oven-baked potatoes are perfect for breakfast, brunch, or casual dinners.
Ingredients
Main Ingredients
- 2 pounds russet or Yukon gold potatoes Creamy and tender when cooked, these potatoes make the perfect base.
- 2 tablespoons olive oil Ensures a crispy exterior.
- 1 teaspoon salt Enhances the overall taste.
- 1/2 teaspoon black pepper Adds a subtle kick.
- 1 teaspoon smoked paprika Contributes a smoky dimension.
- 1/2 teaspoon garlic powder Pairs perfectly with the potatoes.
- 1/2 teaspoon onion powder Adds a savory flavor.
- 1/2 teaspoon dried thyme Offers a fragrant herbaceous note.
- 1/4 teaspoon crushed red pepper flakes Optional for those who enjoy a bit of heat.
- 2 tablespoons chopped fresh parsley For garnishing.
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, ensuring each piece has room to breathe.
Cooking
- Bake for 25 minutes, then flip the potatoes and bake for an additional 15-20 minutes until golden brown and crispy.
- Remove from the oven, sprinkle with fresh parsley, and serve hot.
Notes
Ensure the potatoes are cut into uniform cubes for even cooking. Do not overcrowd the baking sheet; give them space to crisp up. Flipping halfway through baking guarantees an even golden finish.