Breakfast Potatoes
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5.0
12 reviews
Excellent
Breakfast Potatoes
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Breakfast Potatoes are a mainstay in diners and popular brunch and breakfast restaurants around the world. This recipe is foolproof and produces potatoes that are crispy on the outside and soft on the inside. The chili powder gives the slightest little kick. Smoked paprika is a nice substitute for the chili powder.
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Ingredients
- 2 lbs gold potatoes cut into ½-inch cubes
- 1 cup onion chopped
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter melted
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoon chili powder
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
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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
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- Substitutes for the chili powder: paprika (smoked or not), cumin, curry powder, Italian herbs.
- We use a silicone baking liner when roasting the potatoes. However, parchment paper will work just fine, but it may burn under the broiler. If using parchment paper, skip broiling, and just bake the potatoes for another 10 to 15 minutes, until lightly browned and crisp all over.
- See the blog post for links to the vegetable chopper and silicone baking liner.
- These potatoes can be prepped up to 24 hours in advance. Keep the potatoes in water and then drain and dry completely before proceeding with the recipe.
Nutrition Information
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Calories
306kcal
(15%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
905mg
(38%)
Potassium
1038mg
(30%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
478IU
(10%)
Vitamin C
48mg
(53%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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