Breakfast Potatoes

These Breakfast Potatoes are crispy on the outside and soft on the inside. They are perfect served alongside eggs or any other breakfast fare.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 181kcal

Author Deborah Harroun

Ingredients

2 lbs baby red potatoes
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper

Instructions

Preheat the oven to 450ºF.
Wash the potatoes well and cut into 1/2-inch cubes. Place in a large bowl.
2 lbs baby red potatoes
To the bowl, add the oil, salt, paprika, garlic powder, onion powder, and black pepper. Stir to coat.
3 tablespoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper
Transfer the potatoes to a large baking sheet. Spread them out so that they are in a single layer.
Place in the preheated oven and bake for 15 minutes. Stir the potatoes, returning them to a single layer, then bake another 15 minutes. Stir one more time, then return to the oven until they are golden brown, another 10-12 minutes.
Serve warm.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition