Breakfast Potatoes
User Reviews
5
Breakfast Potatoes
Description
This recipe features gold potatoes cut into uniform half-inch cubes combined with chopped onions to provide sweetness and aroma. The potatoes are coated thoroughly with olive oil, melted butter, chili powder, kosher salt, and black pepper to ensure even seasoning and browning. Initial baking at 400°F softens the potatoes after stirring and rotating the pan to promote uniform cooking.
After baking, broiling the potatoes about six inches below the heat source crisps the exterior and imparts golden color, elevating texture with crispy edges and tender interiors. Use of a silicone baking liner or parchment paper is suggested; however, parchment paper should not be broiled. For parchment, extend baking instead of broiling to develop crispness. Fresh chopped parsley adds a bright herbal note when served.
The recipe allows prepping potatoes up to 24 hours in advance by soaking in water and thoroughly drying before cooking to maintain texture. Alternative spices such as paprika, cumin, curry powder, or Italian herbs can substitute chili powder to vary flavor. This versatility makes the potatoes adaptable to different cuisines and taste preferences.
Ingredients
- 2 lbs gold potatoes cut into ½-inch cubes
- 1 cup onion chopped
- 2 tablespoon olive oil
- 2 tablespoon butter melted, unsalted
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoon chili powder
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Preheat to 400°F.
- Add all ingredients (except the parsley) to a large bowl and mix with a spoon until the potatoes are completely coated.
- Line a baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread them out evenly.
- Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°. Bake for another 10 minutes and remove from the oven. Pierce a cube with a sharp knife. If there is much resistance, place it back in the oven for another 10 minutes.
- If using a silicone liner, then turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes, stir, and broil for another 3 minutes. Keep a close eye on them, they may not need to go the full 6 minutes. If using parchment paper, don't place them under the broiler; just let the potatoes roast for another 15 minutes until crispy and lightly golden all over.
- Serve at once and garnish with chopped parsley, if desired.
Notes
- Prepare potatoes up to 24 hours ahead by soaking in water; drain and dry completely before roasting to maintain texture.
- When using parchment paper, avoid broiling; instead, continue roasting until potatoes achieve desired crispness.
- Substitute chili powder with paprika, cumin, curry powder, or Italian herbs to customize seasoning.
- Use a silicone baking liner to prevent sticking and facilitate easy cleanup.
- Watch broiling closely as potatoes can brown quickly; adjust time to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 905mg | 38% |
| Potassium | 1038mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 48mg | 53% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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