Breakfast Potatoes Recipe
These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!
Foto: Natasha's KitchenIngredients
- 2 lbs yukon gold potatoes
- 1 tsp sea salt (or to taste)
- 1/4 tsp black pepper
- 1 tsp paprika (or to taste)
- 3 Tbsp extra light olive oil (or any high heat cooking oil)
- 1 Tbsp parsley (finely chopped, optional garnish)
Steps
Preheat oven to 400˚F and line a large (11x17) rimmed baking sheet (see note on using Silpat vs parchment). Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to evenly coat potatoes.
Immediately transfer potatoes to the lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.
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