Crispy Oven-Roasted Breakfast Potatoes | Food Wishes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Peel 2 pounds of Yukon Gold potatoes.

Cut the potatoes into quarters or eighths depending on their size.

Place the cut potatoes in cold water until ready to use.

Bring a pot of salted water to a boil and add a little baking soda.

Carefully add the potatoes to the boiling water and simmer for 10-12 minutes until barely tender.

In a bowl, mix olive oil, garlic powder, onion powder, smoked paprika, black pepper, and cayenne.

Drain the potatoes and toss them in the flavored oil until evenly coated and the surface looks a bit furry.

Spread the potatoes on a parchment-lined baking sheet and drizzle any remaining oil over them.

Sprinkle a light amount of salt over the potatoes.

Roast in a preheated oven at 450°F for 20 minutes, then flip the potatoes and roast for another 20 minutes.

Flip the potatoes again and continue roasting for another 15-20 minutes until crispy.

Optionally, sauté onions and peppers in olive oil with salt and reserve them as a garnish.

Serve the crispy potatoes topped with sautéed onions, peppers, and fresh chives.

Cooking Techniques

Equipment Needed

Spice Level: