Breakfast Potatoes

Course: Side

Cuisine: American

Prep Time: 15

Cook Time: 26

Total Time: 41

Servings:

Calories: 306kcal

Author: Kris Longwell

Breakfast Potatoes are a mainstay in diners and popular brunch and breakfast restaurants around the world. This recipe is foolproof and produces potatoes that are crispy on the outside and soft on the inside. The chili powder gives the slightest little kick. Smoked paprika is a nice substitute for the chili powder.

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Equipment

Vegetable chopper and silicon baking liner (or parchment paper - see NOTES)

Ingredients

2 lbs gold potatoes cut into ½-inch cubes
1 cup onion chopped
2 tablespoon olive oil
2 tablespoon unsalted butter melted
1½ teaspoon Kosher salt
½ teaspoon black pepper
2 teaspoon chili powder
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Preheat to 400°F.
Add all ingredients (except the parsley) to a large bowl and mix with a spoon until the potatoes are completely coated.
2 lbs gold potatoes, 1 cup onion, 2 tablespoon olive oil, 2 tablespoon unsalted butter, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon chili powder
Line a baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread them out evenly.
Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°. Bake for another 10 minutes and remove from the oven. Pierce a cube with a sharp knife. If there is much resistance, place it back in the oven for another 10 minutes.
If using a silicone liner, then turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes, stir, and broil for another 3 minutes. Keep a close eye on them, they may not need to go the full 6 minutes. If using parchment paper, don't place them under the broiler; just let the potatoes roast for another 15 minutes until crispy and lightly golden all over.
Serve at once and garnish with chopped parsley, if desired.
2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Substitutes for the chili powder: paprika (smoked or not), cumin, curry powder, Italian herbs.

We use a silicone baking liner when roasting the potatoes. However, parchment paper will work just fine, but it may burn under the broiler. If using parchment paper, skip broiling, and just bake the potatoes for another 10 to 15 minutes, until lightly browned and crisp all over.

See the blog post for links to the vegetable chopper and silicone baking liner.

These potatoes can be prepped up to 24 hours in advance. Keep the potatoes in water and then drain and dry completely before proceeding with the recipe.

Nutrition