Description
Crispy on the edges and tender inside, these easy breakfast potatoes are oven-roasted to golden perfection. With smoky paprika, olive oil, and a sprinkle of parsley, they’re a cozy morning staple and the perfect sidekick to any brunch plate.
Ingredients
Units
Scale
- 3 lb Yukon gold potatoes, peeled or scrubbed, cut into even 1/2-inch cubes
- 3 1/2 tablespoons extra-light olive oil
- 1 1/4 teaspoons sea salt, fine grain
- 1/3 teaspoon black pepper, freshly ground
- 1 1/4 teaspoons paprika, sweet or smoked
- 1 1/2 tablespoons fresh parsley, finely chopped (optional garnish)
Instructions
- Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or silicone mat.
- Peel (if desired) and cut potatoes into even ½-inch cubes.
- In a large bowl, drizzle potatoes with olive oil and toss until coated.
- Sprinkle with salt, paprika, and black pepper. Toss again to evenly season.
- Spread potatoes on baking sheet in a single layer with space between pieces.
- Bake for 20 minutes or until fork-tender.
- Remove, flip potatoes, and switch oven to broil. Return to oven for a few minutes to crisp—watch closely.
- Garnish with chopped parsley, if using, and serve hot.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
