Breakfast Potatoes

Breakfast Potatoes with onions and paprika are crispy and herby and a savory and filling breakfast or brunch side dish. Made with Russet potatoes and pantry staples.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 183kcal

Author John Kanell

Equipment

Large baking sheet
mixing bowl

Ingredients

1 pound russet potatoes peeled and chopped (450g)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
½ small onion diced (107g)
1 tablespoon chopped herbs (parsley, rosemary)

Instructions

Preheat the oven to 500°F.
In a large bowl, toss together the potatoes, oil, salt, garlic powder, paprika, and pepper. Spread out on a large rimmed baking sheet.
Bake for 15 minutes. Stir in the onion and continue baking, stirring intermittently, until the potatoes are golden and crisp, about 15 minutes. Sprinkle with herbs before serving.

Notes

Cut the potatoes into similarly-sized pieces. Potatoes of a similar size will all cook and brown evenly for beautiful golden brown potatoes. I cut mine to about ¾ inch cubes, or bite-size pieces.
Bake in a single layer. Roasting the potatoes in a single layer will allow the air to circulate and brown the potatoes well, preventing them from getting mushy. Use a large enough baking sheet to spread the potatoes out, or use two smaller baking sheets if needed.
Reserve the onion until halfway through the cooking process. The onion will cook faster than the potatoes, so hold it back until the potatoes have cooked for the first 15 minutes to prevent the onion from burning.
Southwestern-style potatoes with bell pepper. If you would like to add bell pepper to the potatoes, deseed and chop 1 red bell pepper, or color of your choice, and reserve the onion instead of adding it to the roasting potatoes. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped bell peppers and onion and saute until tender and lightly browned, about 5 minutes. Stir into the roasted potatoes before sprinkling with herbs and serving.

Nutrition