Breakfast Potatoes

These Breakfast Potatoes are made with just a few simple ingredients and only take 40 minutes to whip up. They are crispy on the outside and perfectly seasoned.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 180kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

2 lbs potatoes I used mini gold potatoes
3 tablespoon extra virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
1 tablespoon fresh parsley (or 1 teaspoon dried)

Instructions

Preheat your oven to 400° F. Line a baking sheet with tin foil and set aside.
Dice the potatoes into ½-inch cubes. They don't need to be perfect but make sure they are all similar in size. Toss in a large bowl with olive oil and all the seasonings.
Spread in an even layer on a foil-lined baking sheet and bake for 20-25 minutes, tossing the potatoes about half way through.
Give another quick toss and put potatoes back in under the broiler for about 4-5 minutes to get a little crispy!

Notes

You don't need to peel your potatoes unless you want to- I personally enjoy the skins.
Make sure when cutting up your potatoes they are all roughly the same size. This will help with baking time and your potatoes cooking evenly.
You don't want to overcrowd the baking sheet. If you find the potatoes can't spread out flat and have room to breathe, separate them and use two baking sheets. This helps get them crispy.

Nutrition