Name: Crispy Oven-Roasted Breakfast Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 80 min
Yield: 4 servings
Ingredients: 2 1/4 lb Yukon Gold potatoes, peeled and quartered; 6 cups cold water; 4 1/2 tsp kosher salt, plus more to taste; scant 1/2 tsp baking soda; 3 tbsp olive oil; 1/8 tsp garlic powder; 1/8 tsp onion powder; 1/4 tsp smoked paprika; 1/4 tsp ground black pepper; 1 pinch cayenne pepper; 3/4 cup diced red onion, optional garnish; 1/2 cup diced bell peppers, optional garnish; 1/3 cup sliced green onions, optional garnish

Method

5 steps

Peel the potatoes and cut them into pieces about the size of a quarter, adjusting size if necessary.
In a bowl, add garlic powder, onion powder, smoked paprika, black pepper, and cayenne, then whisk to combine.
Cook and drain the potatoes until tender, testing with a knife for doneness.
Pour the drained potatoes into a strainer and let drain for about 30 seconds.
Add the potatoes to the flavored oil and toss until evenly coated with seasonings.

Recipe notes

Helpful tips

Toss the potatoes with the seasonings while they are still warm for better adhesion.
Use a large enough baking sheet to prevent overcrowding for maximum crispiness.

Storage

store in an airtight container in the refrigerator

Recipe inspiration

Inspired by Food Wishes

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Estimated nutrition

Per serving: 309 calories

Fat: 11 g · Carbs: 50 g · Protein: 6 g

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Crispy Oven-Roasted Breakfast Potatoes

Ingredients