Introduction

Breakfast potatoes are a hearty and flavorful side dish perfect to start your day. Crispy on the outside and tender inside, these potatoes are infused with garlic, paprika, and fresh rosemary for a deliciously comforting meal addition.

The image shows a black frying pan filled with roasted potato cubes in different colors: golden yellow, light brown, and reddish brown. The potatoes are mixed with small pieces of red and yellow bell peppers, and some green herbs are sprinkled on top for color. The pan has a silver spoon resting inside it, with its handle extending out of the pan. The pan sits on a white cloth with blue stripes over a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium Yukon Gold potatoes (about 600g), cubed
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
2 tbsp fresh rosemary, chopped
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Wash and cube the Yukon Gold potatoes into evenly sized pieces to ensure even cooking.
Step 2: In a large bowl, toss the cubed potatoes with olive oil, garlic powder, paprika, chopped rosemary, salt, and pepper until everything is well coated.
Step 3: Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.
Step 4: Roast in the preheated oven for 25 to 30 minutes, flipping the potatoes halfway through to achieve golden crispiness on all sides.
Step 5: Remove from the oven once the potatoes are fork-tender and crispy. Serve immediately for the best texture and flavor.

Tips & Variations

For extra crispiness, soak the cubed potatoes in cold water for 20 minutes before drying and seasoning to remove excess starch.
You can swap fresh rosemary for thyme or parsley according to your preference.
Add chopped onions or bell peppers to the mix for extra color and flavor.

Storage

Store any leftover breakfast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain their crisp texture instead of microwaving.

How to Serve

The image shows a frying pan filled with cooked, diced potatoes that have a golden brown and crispy texture on the outside. Mixed with the potatoes are pieces of red bell pepper and small bits of green herbs scattered on top. A silver spoon rests inside the pan, slightly lifting some potatoes, while the pan sits on a white marbled surface with a folded cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can substitute Yukon Gold with red potatoes or Russets, but cooking times may vary slightly depending on the potato type and size of the cubes.

How do I make these potatoes gluten-free?

This recipe is naturally gluten-free if you use pure spices and avoid any cross-contaminated ingredients.

Crispy Breakfast Potatoes with Garlic, Paprika, and Rosemary Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

These crispy, flavorful breakfast potatoes are a perfect side dish to start your day. Cubed Yukon Gold potatoes are tossed in olive oil, garlic powder, paprika, and fresh rosemary, then roasted until golden brown and tender. This hearty and savory recipe adds a delicious homemade touch to your breakfast or brunch.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Roasting
Cuisine: American

Ingredients

Scale

Potatoes

4 medium Yukon Gold potatoes (about 600g), cubed

Seasoning

3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
2 tbsp fresh rosemary, chopped
Salt and pepper, to taste

Instructions

Prepare Potatoes: Wash and cube the Yukon Gold potatoes into evenly sized pieces, about 1-inch cubes, to ensure they cook uniformly.
Season: In a large bowl, combine the cubed potatoes, olive oil, garlic powder, paprika, fresh rosemary, salt, and pepper. Toss well to coat all pieces evenly with the seasoning and oil.
Arrange for Roasting: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or a lightly greased baking tray to prevent sticking and promote even roasting.
Roast Potatoes: Preheat the oven to 425°F (220°C). Roast the potatoes for 25-30 minutes, flipping halfway through to ensure crispiness on all sides, until they are golden brown and tender when pierced with a fork.
Serve: Remove from the oven and adjust seasoning with extra salt and pepper if needed. Serve warm as a delicious side to your breakfast dishes.

Notes

You can use other herbs like thyme or oregano if you prefer.
For extra crispiness, soak the cubed potatoes in cold water for 30 minutes before cooking and pat dry.
Leftover potatoes can be refrigerated and reheated in a skillet for best texture.

Keywords: breakfast potatoes, roasted potatoes, crispy potatoes, breakfast side dish, Yukon Gold potatoes, herb roasted potatoes