Breakfast Potatoes Recipe
User Reviews
5
Breakfast Potatoes Recipe
Description
Breakfast Potatoes Recipe begins with Yukon Gold potatoes that are peeled and diced into half-inch cubes. Tossed in olive oil, paprika, salt, and black pepper, the potatoes develop a flavorful coating. Roasting at 400°F cooks the potatoes through within 20 minutes. A final broil step crisps the exterior to a rich golden color, adding textural contrast between the tender interiors and crisp edges. The recipe suggests using a silicone liner to withstand broiling heat and notes that unpeeled potatoes can be substituted if preferred.
The seasoning balance of paprika and salt brings warmth and savoriness without overwhelming the natural potato flavor. The option of fresh parsley as garnish provides a bright touch to finish. This dish pairs well with eggs and breakfast meats or can serve as a hearty side for any meal.
For best results, salt the potatoes just before roasting to maintain texture, and use a large baking sheet to spread the potatoes evenly. Doubling the recipe is feasible with a larger sheet pan, making it suitable for feeding multiple people.
Ingredients
- 2 lbs potato Yukon gold variety
- 1 tsp salt or to taste, sea salt
- 1/4 tsp black pepper
- 1 tsp paprika or to taste
- 3 Tbsp extra light olive oil or any high heat cooking oil
- 1 Tbsp parsley finely chopped, optional garnish
Instructions
- Preheat oven to 400˚F and line a large (11x17) rimmed baking sheet (see note on using Silpat vs parchment). Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
- Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to evenly coat potatoes.
- Immediately transfer potatoes to the lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.
Notes
- Use a silicone liner to prevent burning during the broil step; parchment can be used if not broiling.
- Salt potatoes immediately before roasting to avoid altering their texture.
- You can double the recipe using a large baking sheet for bigger servings.
- Potatoes can be roasted with skins on if you prefer, after thorough scrubbing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sides of potatoes
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbs | 40g | |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 596mg | 25% |
| Potassium | 968mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 45mg | 50% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
