5 from 2 votes
Breakfast Potatoes
Breakfast Potatoes with onions and paprika are crispy and herby and a savory and filling breakfast or brunch side dish. Made with Russet potatoes and pantry staples.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
183 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 pound russet potato peeled and chopped (450g
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper ground
- ½ small onion diced (107g)
- 1 tablespoon herbs parsley, rosemary, chopped
Instructions
- Preheat the oven to 500°F.
- In a large bowl, toss together the potatoes, oil, salt, garlic powder, paprika, and pepper. Spread out on a large rimmed baking sheet.
- Bake for 15 minutes. Stir in the onion and continue baking, stirring intermittently, until the potatoes are golden and crisp, about 15 minutes. Sprinkle with herbs before serving.
Cup of Yum
Notes
- Cut the potatoes into similarly-sized pieces. Potatoes of a similar size will all cook and brown evenly for beautiful golden brown potatoes. I cut mine to about ¾ inch cubes, or bite-size pieces.
- Bake in a single layer. Roasting the potatoes in a single layer will allow the air to circulate and brown the potatoes well, preventing them from getting mushy. Use a large enough baking sheet to spread the potatoes out, or use two smaller baking sheets if needed.
- Reserve the onion until halfway through the cooking process. The onion will cook faster than the potatoes, so hold it back until the potatoes have cooked for the first 15 minutes to prevent the onion from burning.
- Southwestern-style potatoes with bell pepper. If you would like to add bell pepper to the potatoes, deseed and chop 1 red bell pepper, or color of your choice, and reserve the onion instead of adding it to the roasting potatoes. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped bell peppers and onion and saute until tender and lightly browned, about 5 minutes. Stir into the roasted potatoes before sprinkling with herbs and serving.
Nutrition Information
Calories
183kcal
(9%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3g
(15%)
Sodium
301mg
(13%)
Potassium
800mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
210IU
(4%)
Vitamin C
13mg
(14%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 183
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 301mg | 13% |
| Potassium | 800mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.