Breakfast Potatoes

Make mornings worth waking up for. Crispy potatoes fresh out of the oven—crispy edges, fluffy insides, and all those savory spices clinging to every bite are almost magical. And best of all? These breakfast potatoes are oven-baked for a healthy alternative to fried potatoes.

Course Sides

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 219kcal

Author Imma

Ingredients

2½-3 pounds (1-1.5k) russet potatoes or Yukon Gold
¾ teaspoon (4-5g) salt
1-2 teaspoons (3-6g) paprika
½-1 teaspoon (3-5g) Creole seasoning
1 tablespoon (6g) granulated garlic
1 green bell pepper, diced (optional)
3 tablespoons (42g) melted butter or olive oil

Instructions

Without Parboiling

Preheat oven to 425℉ (220℃).
Scrub, peel, and cut the potatoes into your desired shape (I did a medium dice).
Rinse and drain them, then place them in a large bowl.
Season with salt, paprika, Creole seasoning, garlic, bell pepper (if using), and oil. Mix well to coat the potatoes evenly.
Spread them in a single layer on a baking sheet. Bake them for 35-40 minutes, stirring every 10 minutes with a spatula until they're evenly browned and crispy to your preference. Serve immediately.

With Parboiling

Preheat oven to 425℉ (220℃).
Scrub, peel, and cut the potatoes into your desired shape.
Place in a saucepan with water and 1-2 teaspoons salt. Bring it to a boil over high heat, then reduce heat to a simmer. Cook for 3-4 minutes, just until the edges are tender but the center remains firm.
Drain them and put them in a large bowl. Season with salt, paprika, Creole seasoning, garlic, bell pepper (if using), and oil. Mix well to coat the potatoes evenly.
Spread the potatoes in a single layer on a baking sheet. Bake them for 20-25 minutes, stirring every 10 minutes with a spatula until they're evenly browned and crispy to your preference. Serve immediately.

Notes

Cut your potatoes into uniform cubes—not too small, or they'll get mushy, not too big, or they'll take forever to cook.
Please note that the nutritional information is a rough estimate and may vary based on the products used in the recipe.

Nutrition