Crispy Breakfast Red Potatoes

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 258kcal

Author: Jazzmine Woodard

Smoky, crispy breakfast potatoes cooked quick and easy in the oven

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Equipment

Ingredients

5 pounds red-skinned potatoes
½ yellow onion
2 cloves garlic
3 tablespoons unsalted butter melted
1 tablespoon olive oil
1 tablespoon dried parsley
½ teaspoon smoked paprika
½ teaspoon black pepper
sea salt to taste
2 stalks green onion optional garnish

Instructions

Preheat oven to 400 degrees. Prepare produce: cut potatoes into one-inch pieces, dice the onion, and crush or mince garlic cloves.
5 pounds red-skinned potatoes, ½ yellow onion, 2 cloves garlic
Add potatoes, onion, garlic, butter, olive oil, dried parsley, smoked paprika, black pepper, and sea salt to a large bowl and toss until potatoes are evenly coated.
3 tablespoons unsalted butter, 1 tablespoon olive oil, 1 tablespoon dried parsley, ½ teaspoon smoked paprika, ½ teaspoon black pepper, sea salt
Spread potato mixture onto sheet pan in a single layer. Ensure there is at least ½ inch between each potato piece. This is key to getting the potatoes nice and crispy. Depending on the size of your pan, it may be necessary to divide between more than one pan or cook in batches.
Place pan in oven and roast for 30-35 minutes or until potatoes are golden brown and crispy. Gently shake pan to turn potatoes once or twice during bake time.
Remove finished potatoes from oven and serve warm. Garnish with green onion, if desired.
2 stalks green onion

Notes

Preparation

You can prepare this dish up to three days in advance, just note that the potatoes will not be nearly as crispy this way. Reheat in the oven or in an air fryer for the best results.

Storage

Store the cooked breakfast potatoes in an airtight container in the refrigerator. They'll keep for up to five days.

To freeze, spread the potatoes out on a sheet pan then place the pan in the freezer to let the potatoes flash freeze--about two hours--to keep them from freezing together in one big block. Transfer the frozen potato pieces to an airtight, freezer-safe container then back into the freezer. They will keep for up to three months this way.

Nutrition