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Ultimate Crispy Oven-Roasted Breakfast Potatoes

A mound of golden brown, crispy breakfast potatoes seasoned with herbs served on a white plate.
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Follow this method to make breakfast potatoes with a perfectly crisp exterior and a tender inside using simple oven roasting.

Ingredients

Scale
  • 2 lbs Russet potatoes, scrubbed and diced into 1/2 inch cubes
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried rosemary
  • 1/4 tsp onion powder

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 Celsius).
  2. Place the diced potatoes in a large bowl.
  3. Drizzle the olive oil over the potatoes. Toss them well to coat every piece evenly.
  4. In a small bowl, mix the salt, pepper, garlic powder, smoked paprika, rosemary, and onion powder.
  5. Sprinkle the spice mixture over the oiled potatoes and toss again until the seasoning is distributed.
  6. Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crispness.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven and flip the potatoes using a spatula.
  9. Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and crispy.
  10. Serve immediately as a side dish.

Notes

  • For the crispiest results, soak the diced potatoes in cold water for 30 minutes before drying them completely. This removes excess starch.
  • Use Russet or Yukon Gold potatoes; avoid waxy varieties for this recipe.
  • If you prefer a softer texture, reduce the final roasting time by 5 minutes.

Nutrition

Find it online: https://tastytribune.com/crispy-breakfast-potatoes-recipe/