Crispy Breakfast Potatoes
These delightful crispy breakfast potatoes are golden on the outside and fluffy on the inside, perfectly seasoned and easy to prepare.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 800 g russet potatoes Wash and peel, or leave skin on for a rustic feel.
- 1-2 tbsp avocado oil Drizzle over the potatoes.
Spice Mix
- 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 Use coarse for more texture.
- ⅛-¼ tsp chipotle powder Or cayenne, optional.
- to taste flaky sea salt For serving, optional.
Instructions
Preparation
- Preheat your oven to 230°C (450°F).
- Wash and peel the russet potatoes (you can leave the skin on if you prefer). Dice them into evenly sized pieces.
- Add the diced potatoes to a large baking tray. Spread them out to ensure maximum crispiness.
- Pat off excess moisture from the potatoes using a paper towel.
- Drizzle 1-2 tablespoons of avocado oil over the potatoes and toss gently to coat.
Spicing and Roasting
- In a separate bowl, mix together garlic powder, onion powder, paprika, smoked paprika, thyme, oregano, sea salt, black pepper, and chipotle powder (if using).
- Sprinkle the spice mix evenly over the potatoes and toss again to ensure proper coating.
- Roast the potatoes in the preheated oven for 15 minutes. After this, gently toss the potatoes to flip them.
- Turn on the broiler and roast for an additional 10 minutes until they are crispy and golden brown.
Serving
- Serve the crispy potatoes hot, alongside scrambled eggs, sautéed veggies, or enjoy them on their own with ketchup.
Notes
Cut potatoes into uniform pieces for even cooking. Removing excess moisture is key for crispiness. Feel free to experiment with different spices or fresh herbs.