Description
Deliciously crispy breakfast potatoes with golden-brown exteriors and fluffy interiors. Perfect for brunch or as a side dish.
Ingredients
- 2 pounds Yukon Gold potatoes
- 1/4 cup olive oil or melted butter or bacon fat
- 1 teaspoon kosher salt (plus 1 tablespoon for parboiling)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
Instructions
- Preheat the oven to 425°F and position a rack in the middle.
- Chop the potatoes into 1½-inch chunks, leaving the skins on.
- Optional: Parboil the potato chunks in cold water with 1 tablespoon of kosher salt for about 10 minutes until almost tender. Drain and rough up edges.
- Transfer potatoes to a rimmed baking sheet, drizzle with oil or fat, and sprinkle with spices. Toss to coat evenly.
- Spread in a single layer on the baking sheet and roast in the oven for 40 to 60 minutes, stirring every 20 minutes until golden-brown and crispy.
- Adjust salt to taste and garnish with chopped herbs before serving hot.
Notes
Leftover potatoes can be reheated in the oven or skillet for crispy results. They are also great in breakfast hashes or burritos.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American