Easy Breakfast Potatoes

4.63 from 35 votes

Crispy, fluffy and delicious Easy Breakfast Potatoes are baked in the oven and are the perfect side dish for any meal | Potato Recipes | Breakfast Recipes

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

2 pounds russet potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
1 tablespoon fresh minced parsley

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or nonstick foil.
Peel potatoes and dice into ½-inch cubes. Pat the cubes dry with paper towels or spread them on a flat surface in a single layer for about 15-20 minutes.
Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
Sprinkle with fresh minced parsley and serve immediately.

Notes

Storage: Store any leftover potatoes in an airtight container in the fridge for up to 4-5 days.

Freezing: Spread on a baking sheet and freeze in a single layer for 2 hours or until potatoes are firm. Transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: You can reheat in the microwave, but you won't get those nice crispy edges. For that, you'll have to reheat the potatoes in your oven. Spread the leftover potatoes on a baking sheet and roast at 400℉ for about 10 minutes or until they are hot. Reheating the in a hot skillet with a little bit of oil will also work.

Nutrition

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