Breakfast Potatoes Recipe
Simple oven-roasted Yukon Gold breakfast potatoes seasoned with sea salt, paprika, and black pepper. Broiling at the end creates a golden, crisp exterior.
Servings: 4 servings
Ingredients
Ingredients
- 2 lbsyukon gold potatoes
- 1 tspsea salt or to taste
- 1/4 tspblack pepper
- 1 tsppaprika or to taste
- 3 Tbspextra light olive oil or any high heat cooking oil
- 1 Tbspparsley finely chopped, optional garnish
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Line a large (11×17") rimmed baking sheet with parchment paper or a silicone baking mat.
- Rinse and peel 2 lbs Yukon Gold potatoes. Dice the potatoes into 1/2" cubes.
- Place the diced potatoes in a large bowl. Add 3 Tbsp extra light olive oil and toss to coat evenly.
- Add 1 tsp sea salt, 1 tsp paprika, and 1/4 tsp black pepper to the bowl and toss again until the potatoes are evenly seasoned.
- Transfer the seasoned potatoes to the prepared baking sheet, spreading them in a single layer with a little space between pieces.
- Bake at 400°F for about 20 minutes, or until the potatoes are fork-tender.
- Remove the baking sheet and stir or turn the potatoes quickly to redistribute. Change the oven setting to broil.
- Return the baking sheet to the oven and broil for 2–4 minutes, watching closely, until the potatoes are golden brown and crisped to your liking.
- Remove from the oven, sprinkle with 1 Tbsp finely chopped parsley if desired, and serve immediately.
Equipment
- Oven
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Large Bowl
Notes
Notes
*Tips for Success with Breakfast Potatoes:
1. A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don’t broil the potatoes, since it may burn in the high heat.
2. Add salt just before putting the potatoes in the oven. DO NOT let them sit after salting because it may change the potatoes’ texture.
3. You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
4. These potatoes would work just fine unpeeled if you prefer to scrub potatoes and leave the skins on.
*Tips for Success with Breakfast Potatoes:
1. A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don’t broil the potatoes, since it may burn in the high heat.
2. Add salt just before putting the potatoes in the oven. DO NOT let them sit after salting because it may change the potatoes’ texture.
3. You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
4. These potatoes would work just fine unpeeled if you prefer to scrub potatoes and leave the skins on.