Crispy Breakfast Potatoes (Printable Version)
Golden roasted potatoes with a crispy exterior and tender interior, seasoned with savory spices.
# Ingredients List:
→ Vegetables
01 -
28 oz russet potatoes
→ Oils
02 -
1-2 tablespoons avocado oil
→ Spices
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
½ teaspoon paprika
06 -
½ teaspoon smoked paprika
07 -
½ teaspoon dried thyme
08 -
1 teaspoon dried oregano
09 -
1 teaspoon sea salt
10 -
½ teaspoon freshly ground black pepper
11 -
⅛ to ¼ teaspoon chipotle powder (optional)
→ Optional Garnish
12 -
Flaky sea salt for serving
# How to Make It:
01 -
Set the oven to 450°F and allow it to fully heat.
02 -
Wash, peel if desired, and dice the potatoes into uniform pieces. Spread them out evenly on a large baking sheet. Use a paper towel to pat dry, removing excess moisture to enhance crispiness.
03 -
Drizzle the avocado oil over the potatoes and toss to coat. Combine all spices in a bowl, sprinkle evenly over the potatoes, and toss again to ensure thorough seasoning.
04 -
Roast the potatoes in the preheated oven for 15 minutes. Then gently turn the potatoes to promote even cooking.
05 -
Switch the oven to broiler mode and continue roasting an additional 10 minutes. If your oven lacks a broiler, maintain 450°F and monitor closely to prevent burning.
06 -
Remove from oven and serve immediately. Optionally, sprinkle with flaky sea salt. These potatoes pair well with eggs, roasted vegetables, or enjoyed alone with ketchup.
# Extra Tips:
01 -
Store leftovers in an airtight container refrigerated up to 4 days. Reheat in a 350°F oven on a parchment-lined sheet for 10-15 minutes until warmed through.