Breakfast Potatoes Recipe

Name: Breakfast Potatoes Recipe
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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)

These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!

⏱ 29 min 🔨 Prep 5min 🔥 Cook 24min 📊 Medium 🍽 4 servings ⭐ 5.0 (76) 👁 6

Ingredients

4 servings

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)

Instructions

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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