Crispy Breakfast Potatoes
These crispy breakfast potatoes are golden on the outside, tender on the inside, and full of savory flavor. Roasted with olive oil, paprika, and sea salt, they’re the perfect companion for eggs, bacon, or any brunch favorite.
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 tsp sea salt or to taste
- ¼ tsp black pepper
- 1 tsp paprika or to taste
- 3 Tbsp extra light olive oil
Instructions
- Preheat oven to 425°F (220°C). Wash, peel, and dice potatoes into ½-inch cubes.
- In a bowl, toss potatoes with olive oil, salt, pepper, and paprika.
- Spread the potatoes evenly on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and crisp.
- See full steps with tips & photos → https://wimpysdiner.net/crispy-breakfast-potatoes/
Notes
- For extra crunch, don’t overcrowd the baking sheet—use two if needed.
- Swap Yukon Gold for russet potatoes if preferred.
- Add garlic powder, onion powder, or fresh herbs like rosemary for more flavor.
- Leftovers can be stored in the fridge and reheated in a skillet or air fryer for best texture.