Description
Golden-brown breakfast potatoes with satisfying crunch and fluffy centers, perfect for brunch or as a side dish.
Ingredients
- 2 pounds Yukon Gold potatoes
- 1/4 cup olive oil, melted butter, or bacon fat
- 1 teaspoon kosher salt (plus 1 tablespoon if boiling)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
Instructions
- Heat the oven to 425°F and position a rack in the middle.
- Chop the potatoes into 1½-inch chunks, leaving the skins on.
- Optional: Parboil potatoes in a pot with cold water and 1 tablespoon of salt for about 10 minutes until almost tender. Drain and rough up edges.
- Transfer potatoes to a baking sheet, drizzle with chosen fat, and season with salt, garlic powder, onion powder, smoked paprika, and chili powder if using. Toss to coat.
- Spread in a single layer and roast for 40 to 60 minutes, stirring every 20 minutes until golden-brown and crispy.
- Garnish with parsley or cilantro before serving immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American