Breakfast Potatoes

Updated May 29, 2024

Recipe Overview

Total Time: About 1 hour

Prep Time: 10 minutes

Cook Time: 35–55 minutes

Servings: 4–6 (adjust based on portion size)

Ingredients

Spice Blend

  • 1 teaspoon black pepper

  • 1 teaspoon ancho chile powder or chili powder (optional, adjust to taste)

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano

Potatoes & Base

  • 2 pounds Yukon Gold potatoes, diced into 1-inch cubes (about 5 large potatoes; peel or leave skin on for texture)

  • ⅓ cup extra-virgin olive oil (or avocado oil for high heat stability)

  • 1½ teaspoons kosher salt (e.g., Diamond Crystal; adjust to taste)

Optional Garnish

  • Chopped fresh parsley or cilantro

Preparation Steps

Step 1: Preheat Oven & Prepare Spices

  • Oven Setup: Preheat oven to 425°F (218°C) with the rack in the center. This ensures even heat distribution for crispy, uniform roasting.

  • Spice Blend: In a small bowl, thoroughly mix all dry spices (black pepper, chile powder, smoked paprika, garlic powder, onion powder, oregano). Set aside.

Step 2: Prep Potatoes

  • Wash and peel Yukon Gold potatoes (or leave skin on for fiber and rustic texture). Dice into 1-inch cubes, ensuring consistent size to avoid uneven cooking.

  • Line a large, rimmed baking sheet with parchment paper (recommended for easy cleanup and non-stick roasting).

Step 3: Toss Potatoes with Spices & Oil

  • Spread diced potatoes in a single layer on the prepared baking sheet, leaving 1–2 inches of space between cubes (overcrowding causes steaming, not roasting).

  • Oil & Salt: Drizzle olive oil over potatoes and toss with hands or a large spoon to coat evenly. Sprinkle 1½ teaspoons kosher salt and toss again.

  • Spice Coating: Add the spice blend and toss a final time to ensure every potato cube is fully seasoned.

Step 4: Roast to Crispy Perfection

  • Roast for 35 minutes. At this point, potatoes should be tender when pierced with a fork but not fully crispy.

  • Turn & Crisp: Use a flat metal spatula to turn potatoes every 10 minutes (avoids piercing and ensures even browning). For extra crispiness, roast 10–15 minutes longer (watch for golden edges to prevent burning).

  • Finish: After roasting, taste and adjust salt. Sprinkle with fresh herbs (parsley/cilantro) for brightness. Serve immediately.

Chef’s Tips & Community Variations

Pro Techniques

  • Avoid Overcrowding: A single layer on the baking sheet is critical—use two sheets if needed to prevent steaming.

  • Stainless Steel Tossing: For mess-free coating, toss spices and potatoes in a large stainless steel bowl before baking (reduces clumping and ensures even distribution).

Community Shortcuts

  • Microwave + Skillet: Microwave potato cubes with 1 tbsp water for 3 minutes, drain, then cook in a cast-iron pan with 1 tbsp oil for 5–7 minutes (add spices directly to the pan).

  • No-Oven Method: Sauté seasoned potatoes in a skillet over medium-high heat for 8–10 minutes, stirring frequently until crispy.

  • Customize Spices: Add cayenne for heat or thyme for earthiness; reduce smoked paprika for milder flavor.

Community Feedback

  • “I used baby butter potatoes (halved/quartered) for Christmas brunch—12 people, zero leftovers! Mild spice worked for all.”

  • “Norma’s stainless steel bowl trick: Toss dry spices first, then oil, for perfect coating. Crispy bits are my favorite part!”

  • “3-minute microwave shortcut + cast iron = under 10 minutes total. Use the same pan to cook eggs!”

Enjoy this versatile breakfast side—crispy, spiced, and ready to pair with eggs, bacon, or as a standalone snack!