crispy breakfast potatoes (Print-Friendly Version)
Golden, crunchy breakfast potatoes tossed with herbs and spices for a flavorful morning side.
# Ingredients You’ll Need:
→ Main
01 -
1.75 pounds russet potatoes
02 -
1 to 2 tablespoons avocado oil
→ Spices & Seasoning
03 -
1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon sweet paprika
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1/2 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon sea salt
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1/2 teaspoon coarsely ground black pepper
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1/8 to 1/4 teaspoon chipotle powder or cayenne pepper (optional)
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Flaky sea salt, for serving (optional)
# How to Make It:
01 -
Set oven to 450°F (232°C) and allow to fully preheat.
02 -
Thoroughly wash and peel potatoes, or leave skin on if preferred. Cut into evenly sized dice. Pat dry with paper towels to remove surface moisture.
03 -
Place diced potatoes on a large baking sheet. Drizzle with avocado oil and toss to ensure even coating.
04 -
In a bowl, combine garlic powder, onion powder, sweet paprika, smoked paprika, dried thyme, dried oregano, sea salt, black pepper, and chipotle powder if using. Sprinkle seasoning evenly over potatoes and toss until fully coated.
05 -
Arrange potatoes in a single layer with space between each piece. Roast for 15 minutes.
06 -
Carefully turn potatoes with a spatula. Switch oven to broil and cook for an additional 10 minutes or until golden and crisp. Monitor closely to prevent burning. If broil is unavailable, keep oven at 450°F and continue roasting.
07 -
Season with additional flaky sea salt if desired. Serve immediately as a side, or with eggs, vegetables, or ketchup.
# Extra Tips:
01 -
For best texture, allow potatoes to dry thoroughly before roasting.
02 -
Leftovers keep in an airtight container in the refrigerator for up to 4 days.
03 -
To reheat, spread potatoes on a lined baking sheet and roast at 350°F (177°C) for 10-15 minutes until heated through.