Description: These oven-roasted breakfast potatoes are a simple yet satisfying side dish perfect for any morning meal. Cubed baby red potatoes are tossed with olive oil and a flavorful blend of spices, then roasted to golden-brown perfection in the oven. The result is a crispy exterior with a fluffy, tender interior that will tantalize your taste buds. This recipe is versatile, easy to prepare, and a delightful alternative to traditional fried potatoes.
Why You Will Love This Recipe:
- Effortless Preparation: With minimal prep time and simple ingredients, these breakfast potatoes are a breeze to make, even on busy mornings. Just toss, spread, and bake!
- Deliciously Crispy: Roasting the potatoes in a hot oven ensures a crispy, golden-brown exterior that’s simply irresistible.
- Flavorful and Customizable: The combination of smoked paprika, garlic powder, and onion powder creates a savory flavor profile that complements any breakfast dish. Feel free to adjust the spices to your liking or add other seasonings such as chili powder or herbs.
- Healthier Alternative: Oven-roasting requires less oil than frying, making these potatoes a healthier and lighter option without sacrificing taste.
- Versatile Side Dish: These potatoes pair perfectly with eggs, bacon, sausage, or any other breakfast staples. They can also be served as a side dish for lunch or dinner.
- Crowd-Pleaser: Whether you’re feeding a family or hosting a brunch, these crispy breakfast potatoes are sure to be a hit with everyone.
- Easy Clean-Up: Roasting the potatoes on a single baking sheet minimizes cleanup, making this recipe even more appealing.
- Freezable: You can easily freeze leftover potatoes for a quick and convenient breakfast option. Simply reheat them in the oven or microwave.
Ingredients:
- 2 lbs baby red potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Preparation:
Step 1: Preheat the oven to 450ºF (232ºC). Ensuring the oven is hot is key to achieving that crispy exterior. While the oven is preheating, prepare the potatoes.
Step 2: Wash the potatoes thoroughly under cold running water. There’s no need to peel baby red potatoes; their thin skin becomes delightfully crispy when roasted. After washing, cut the potatoes into uniform 1/2-inch cubes. Consistency in size ensures even cooking. Place the cubed potatoes in a large bowl.
Step 3: Add the olive oil, salt, smoked paprika, garlic powder, onion powder, and black pepper to the bowl with the potatoes. Use your hands or a large spoon to thoroughly coat the potatoes with the oil and spices. Make sure every piece is evenly seasoned for maximum flavor.
Step 4: Transfer the seasoned potatoes to a large baking sheet. Spread them out in a single layer, ensuring they are not overcrowded. Overcrowding can lead to steaming instead of roasting, resulting in soggy potatoes. If necessary, use two baking sheets.
Step 5: Place the baking sheet in the preheated oven and bake for 15 minutes. After 15 minutes, remove the baking sheet and stir the potatoes, returning them to a single layer. This ensures even browning on all sides. Bake for another 15 minutes.
Step 6: Stir the potatoes one more time, then return them to the oven for an additional 10-12 minutes, or until they are golden brown and crispy. Keep a close eye on them during this final stage to prevent burning.
Step 7: Remove the potatoes from the oven and let them cool slightly before serving. They will be extremely hot right out of the oven.
Cooking Rating:
- Ease: Easy
- Taste: Savory and Delicious
- Healthiness: Moderately Healthy
Serving Suggestions:
- Serve alongside scrambled eggs, fried eggs, or an omelet for a complete breakfast.
- Pair with bacon, sausage, or ham for a protein-rich breakfast.
- Offer as a side dish with steak, chicken, or fish for lunch or dinner.
- Garnish with fresh herbs like parsley, chives, or cilantro for added flavor and visual appeal.
- Serve with a dollop of sour cream, Greek yogurt, or a drizzle of hot sauce for extra zest.
Tips:
- For extra crispy potatoes, soak the cubed potatoes in cold water for 30 minutes before roasting. This helps to remove excess starch.
- Don’t overcrowd the baking sheet. Use two baking sheets if necessary to ensure even roasting.
- Adjust the spices to your liking. Add a pinch of chili powder for a touch of heat or dried herbs like rosemary or thyme for a more aromatic flavor.
- For a smoky flavor, use smoked salt instead of regular salt.
- To keep the potatoes warm, place them in a preheated oven at 200ºF (93ºC) until ready to serve.
- If you don’t have baby red potatoes, you can use Yukon gold or russet potatoes. Just be sure to peel them before cubing.
Prep Time: 10 minutes
Cook Time: 40-42 minutes
Total Time: 50-52 minutes
Nutritional Information (per serving, estimated):
- Calories: 250-300
- Protein: 5-7g
- Sodium: 400-500mg
Conclusion:
These crispy oven-roasted breakfast potatoes are a versatile and delicious side dish that’s perfect for any occasion. With their simple ingredients, easy preparation, and customizable flavor, they’re sure to become a staple in your kitchen. Whether you’re enjoying a leisurely weekend brunch or a quick weekday breakfast, these potatoes will add a touch of comfort and satisfaction to your meal. The combination of crispy exterior and fluffy interior, coupled with the savory blend of spices, makes them an irresistible treat for the taste buds. So, gather your ingredients, preheat your oven, and get ready to enjoy the best breakfast potatoes you’ve ever tasted!
Questions and Answers:
Q1: Can I use other types of potatoes for this recipe?
A: Absolutely! While baby red potatoes are preferred for their thin skin and slightly sweet flavor, you can easily substitute them with Yukon gold or russet potatoes. Just make sure to peel the russet potatoes before cubing them. The cooking time may vary slightly depending on the type of potato you use, so keep a close eye on them.
Q2: How can I make these potatoes spicier?
A: If you enjoy a bit of heat, there are several ways to add some kick to these breakfast potatoes. You can add a pinch of chili powder to the spice mixture, or you can use a dash of cayenne pepper. Another option is to drizzle a little hot sauce over the potatoes after they come out of the oven. For a milder heat, try adding some smoked paprika with a higher Scoville rating.
Q3: Can I prepare these potatoes ahead of time?
A: Yes, you can prepare the potatoes ahead of time. You can wash and cube the potatoes and store them in a bowl of cold water in the refrigerator for up to 24 hours. Make sure to drain them well before tossing them with the oil and spices. You can also roast the potatoes ahead of time and reheat them in the oven or microwave when ready to serve. However, they will be crisper if served immediately after roasting.
Q4: What’s the best way to store leftover breakfast potatoes?
A: Leftover breakfast potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat them, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but they may not be as crispy. For longer storage, you can freeze the potatoes for up to 2-3 months.
Q5: Can I add other vegetables to this recipe?
A: Certainly! Feel free to get creative and add other vegetables to the baking sheet along with the potatoes. Diced onions, bell peppers, mushrooms, or even sweet potatoes would be delicious additions. Just keep in mind that different vegetables may require different cooking times, so you may need to adjust accordingly. Adding the vegetables in the last 15-20 minutes of cooking is often a good strategy to prevent them from burning.
