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Breakfast Potatoes Recipe

Not much is as warm and satisfying as breakfast potatoes when done right. The golden potatoes are crisped to golden perfection which combined with the seasoning turns this Yukon gold recipe into an amazing breakfast or brunch side dish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 People
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the potatoes to a serving dish, garnish with freshly chopped parsley if you like, and serve immediately.

Notes

Use the broiler on your oven at pictured temperature, your foto will likely burn but this silicone mat can handle the heat. If you choose parchment paper, don’t use the broiler, as it can char. Season the potatoes with salt just before they go in the oven to retain the perfect texture. Soaking them in salt for too long will pull out excess moisture, altering the final texture. It’s a recipe that can be easily scaled up for a crowd by doubling the quantities. In those instances, you would use a larger, three-quarter sheet pan. The skins of the potatoes can, if preferred, be left on; just make sure to scrub the potatoes thoroughly before dicing them.