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Crispy Breakfast Potatoes

Enjoy deliciously crispy breakfast potatoes, golden-brown morsels that offer a wonderful crunch and earthy seasonings. Perfect as a side dish or on their own!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 800 g russet potatoes Look for firm, smooth potatoes without blemishes.
  • 1-2 tbsp avocado oil Can substitute with olive oil.
Spices
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika powder
  • ½ tsp smoked paprika powder
  • ½ tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • ⅛ tsp chipotle powder or cayenne Optional for extra heat.
Serving
  • flaky sea salt Optional for serving.

Method
 

Preparation
  1. Preheat your oven to 450F (230C).
  2. Wash and peel your potatoes, then dice them into evenly-sized 1-inch cubes.
  3. Spread the diced potatoes on a large baking sheet, giving them space to breathe.
  4. Use a paper towel to absorb excess moisture from the potatoes.
  5. Drizzle the potatoes with avocado oil and toss to coat.
  6. In a bowl, mix the spices and sprinkle over the potatoes, tossing until well coated.
Cooking
  1. Roast the potatoes in the oven for 15 minutes until they start turning golden.
  2. After 15 minutes, gently toss the potatoes and continue roasting for another 10 minutes, watching carefully to avoid burning.
  3. The potatoes are done when golden brown and crispy on the outside.

Notes

These crispy breakfast potatoes can be served with scrambled eggs or as a standalone dish with ketchup. To store, keep in an airtight container in the fridge for up to 3 days. For reheating, use the oven at 375F until warmed through.