The Ultimate Breakfast Potatoes Recipe!
Few dishes have such comforting appeal as breakfast potatoes roasted until just right. Golden and crisp, and impossibly seasoned, this recipe takes humble Yukon golds and turns them into a mouthwatering side dish as useful as it is satisfying.
Perfect for a lazy Sunday morning or showing off to brunch guests, these breakfast potatoes are ridiculously easy but pack a punch in the flavor department. There’s a spicy zing of paprika, a slight heat from the black pepper and a garnish of chopped parsley for balance — each mouthful is a melange of textures and flavours.
Whether alongside eggs and bacon or as part of a colorful breakfast spread, these potatoes are going to be a go-to in your house. Their simplicity of preparation will make you come back again and again to this recipe, [making breakfast unforgettable] really!”
Breakfast Potatoes Recipe: Ingredients Needed
Yukon Gold Potatoes: These creamy and naturally buttery potatoes are the base of the dish, and their rich, satisfying texture crisps wonderfully in the oven.
Paprika: Adds a smoky warmth and a bright color, making each bite delicious both in visual and flavor.
Sea Salt — Enhances the inherent flavors of the potatoes, adding the perfect seasoning balance.
Black Pepper: Just enough of a kick to add a subtle layer, this is where the spice begins to balance out the seasoning.
Olive Oil: Helps facilitate even roasting, but also provides a light, savory note that enhances the potatoes.
Recipe Tips
Get it Perfectly Crispy: A silicone baking mat or parchment paper offers even cooking and easy cleanup. Broil at the end for the last 2-4 minutes, source of good crispy edges and golden-brown face. Watch them closely to prevent over-browning.
Dice Up Potatoes: Dicing potatoes so they’re roughly the same size will help them cook evenly. Cut into ½-inch cubes for the ideal combination of fluffy interior and crunchy exterior. A food chopper can make that process faster and more exact.
Season Strategically: Mix oil and spices in with the potatoes only right before baking. If they sit after salting, they can draw out moisture and affect texture. Modify spices as you wish, but always add a bit of paprika for a smokiness.
What to Serve with Breakfast Potatoes
Classic Breakfast Platter: Serve these potatoes alongside scrambled eggs, crispy bacon, or sausage with a side of toast for a proper breakfast. The potatoes add a crunchy component that makes the soft eggs and salty meats feel balanced.
Avocado Toast: Serve with a slice of avocado toast sprinkled with chili flakes or a poached egg. The rich avocado pairs wonderfully with the crunchy, seasoned potatoes.
Fresh Salad: Balance your plate with a simple green salad, drizzled with lemon vinaigrette. There is where you find the pairing for a balanced hearty and fresh meal.
FAQ
Q: Can I prepare these potatoes in advance?
A: Yes! Partially cook the potatoes by roasting for 15 minutes, then chill and refrigerate. Roast and broil to finish just before serving for that fresh, crispy taste.
Q: Do I have to peel the potatoes?
A: No, peeling is optional. Yukon gold potatoes have thin, tender skins that crisp so well. If you leave the skins on, just scrub them well.
Q: Can I substitute a different kind of potato?
A: Absolutely! You can use red potatoes or russets, though Yukon golds are ideal for their buttery texture and golden hue.
Q: How do I store leftovers?
A: Leftovers can be kept in an airtight container in the refrigerator for three days. For best texture, reheat in a 375˚F oven or air fryer.
Breakfast Potatoes Recipe
Ingredients
- 2 lbs Yukon gold potatoes
- 3 Tbsp extra light olive oil or other high-heat cooking oil
- 1 tsp sea salt or to taste
- 1 tsp paprika or to taste
- 1/4 tsp black pepper or to taste
- 1 Tbsp finely chopped parsley — garnish optional
Instructions
- Preheat oven to 400˚ F, and line a large rimmed baking sheet (about 11×17 inches) with a silicone baking mat or parchment paper. Wash and peel the Yukon gold potatoes and cut them into uniform ½-inch-sized cubes. For speed, a food chopper with large holes could be used to get the job done quicker.
- Transfer the cubed potatoes to a large mixing bowl. Drizzle the olive oil over the potatoes, sprinkle with paprika, sea salt and black pepper. Just give the potatoes a good toss so that they get coated well with the oil and spices.
- Arrange the seasoned potatoes in an even layer on the prepared baking sheet. Bake them in the oven for approximately 20 minutes, or until they’re fork-tender.
- After 20 minutes, carefully stir the potatoes to promote even browning. Change the oven setting to broil and cook for another 2 to 4 minutes, or until the potatoes are crisp and golden.
- Transfer the potatoes to a serving dish, garnish with freshly chopped parsley if you like, and serve immediately.
