Crispy Breakfast Potatoes with Garlic, Paprika, and Rosemary Recipe
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.
- 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
