Follow this simple technique to make breakfast potatoes that are perfectly crispy on the outside and fluffy inside. This oven-roasted method is reliable for achieving diner-style results.
Author:miasmeals
Prep Time:10 min
Cook Time:40 min
Total Time:50 min
Yield:6 servings 1x
Category:Breakfast
Method:Oven Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
3 tablespoons avocado oil (or other high-heat oil)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a little spice)
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Position a rack in the middle of the oven.
Place the cubed potatoes in a large bowl. Drizzle with the avocado oil and toss until every piece is lightly coated.
In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Sprinkle this seasoning mix over the oiled potatoes and toss again until the seasoning is evenly distributed.
Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary. Overcrowding causes steaming instead of roasting.
Roast for 20 minutes. Remove the pan from the oven and use a spatula to flip the potatoes.
Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are golden brown and very crispy on the edges.
Serve immediately as a best breakfast side dish or with eggs and bacon.
Notes
For the crispiest result, soak the cut potatoes in cold water for 30 minutes before drying them completely. Water on the surface prevents crisping.
If you want to make these for a crowd, use two sheet pans and do not overlap the potatoes.
You can substitute these with air fryer breakfast potatoes by cooking at 400 degrees Fahrenheit for 15-20 minutes, shaking the basket halfway through.