Crispy Breakfast Potatoes
Crispy oven-roasted breakfast potatoes with paprika, garlic powder, and optional peppers—perfect for brunch or meal prep.
Ingredients
- 2 pounds baby potatoes red or yellow, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes optional
- ½ cup diced onion optional
- ½ cup chopped red bell pepper optional
- Chopped parsley or chives for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, salt, pepper, and red pepper flakes until evenly coated.
- Spread the potatoes in a single layer on the baking sheet. Make sure they are not touching too much—use two pans if needed.
- Roast for 30–35 minutes, flipping halfway through, until the potatoes are golden brown and crisp on the edges.
- Optional: In a skillet over medium heat, sauté the diced onion and bell pepper in a bit of oil until soft. Mix them into the roasted potatoes just before serving.
- Sprinkle with chopped herbs, if using. Serve hot.
Notes
- Potato Size Tip: Try to keep the cubes uniform in size—about ½ inch—to ensure even cooking and browning.
- Oil Selection: Olive oil works great, but avocado oil or ghee can add extra depth and crispiness.
- Make It Vegan: This recipe is naturally plant-based. To keep it that way, pair with tofu scramble or dairy-free sauces.
- Make It a Meal: Top with fried eggs or mix with sautéed spinach and breakfast sausage for a complete bowl.
- Reheating Shortcut: An air fryer brings back the crisp texture in just 5–6 minutes at 375°F.
- Spice Swap: If you're out of smoked paprika, try a mix of regular paprika and a pinch of cumin for a warm kick.