Crispy on the outside, fluffy on the inside, these oven-baked breakfast potatoes are the perfect side dish for any meal!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 2 pounds russet potatoes, peeled and diced into ½-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat Oven: Set oven to 400°F. Line a large baking sheet with a silicone mat or nonstick foil.
- Prep Potatoes: Pat diced potatoes dry with paper towels or lay them out in a single layer for 15-20 minutes to remove excess moisture.
- Season Potatoes: In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, paprika, and onion powder until well-coated.
- Bake: Spread potatoes evenly on the baking sheet and bake for 20-23 minutes.
- Broil for Crispiness: Stir potatoes, then turn on the broiler and broil for 4-5 minutes, or until golden brown and crispy.
- Serve: Garnish with fresh parsley and serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezing: Place cooled potatoes on a baking sheet and freeze for 2 hours, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before reheating.
- Reheating: For best results, reheat in the oven at 400°F for 10 minutes to maintain crispiness. Alternatively, reheat in a hot skillet with a bit of oil.