Roasted Breakfast Potatoes Fresh Herbs

My college roommate used to make these potatoes every Sunday morning, the smell of onions and garlic waking me up before my alarm. She never measured anything, just tossed everything together with this confident flick of her wrist. It took me years to figure out her secret was actually pretty simple: really hot oil and patience.

Last winter I served these at a snowed-in brunch with friends, and honestly, the potatoes disappeared faster than the bacon. Someone actually asked if I could make just the potatoes for their wedding shower. That felt like too much pressure until I realized how hands-off they actually are.

Ingredients

• Yukon Gold or red potatoes (900 g/2 lbs): These hold their shape better than Russets and get naturally creamy inside while crisping up outside
• Yellow onion (1 small): Finely diced so it caramelizes right alongside the potatoes instead of burning
• Garlic (2 cloves): Minced fresh garlic adds that aromatic kick you cannot get from powder
• Olive oil (3 tbsp): Enough to coat everything without making the potatoes greasy or heavy
• Kosher salt (1 tsp): The coarse crystals cling to the potato surfaces better than table salt
• Freshly ground black pepper (½ tsp): Grind it right before you start cooking for the best punch
• Smoked paprika (½ tsp): This is what makes people ask what your secret ingredient is
• Fresh parsley (2 tbsp): Adds brightness and makes everything look restaurant pretty
• Fresh chives (1 tbsp): Their mild onion flavor complements without overpowering
• Fresh thyme leaves (1 tbsp): Strip them off the stems so nobody has to pick herbs out of their teeth

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup later

Coat everything:

In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, smoked paprika, onion, and garlic until every piece is evenly coated

Spread them out:

Arrange the potatoes in a single layer on your prepared baking sheet without overcrowding

Roast until golden:

Cook for 30 to 35 minutes, stirring halfway through, until the edges are browned and crispy

Add the fresh herbs:

Remove from the oven and while still hot, toss with the chopped parsley, chives, and thyme

Taste and adjust:

Add more salt or pepper if needed and serve while they are still crispy and warm

Save

These potatoes became my go-to when I started hosting monthly friend breakfasts. There is something so grounding about standing at the counter, chopping vegetables while coffee brews and people stumble into the kitchen looking for food.

Make Ahead Strategy

You can cut the potatoes and vegetables the night before and store them in water in the refrigerator. Just dry them really well before roasting or you will end up with steamed, soggy potatoes instead of crispy ones.

Serving Ideas

I have found these pair perfectly with fried or poached eggs, and a crumble of feta cheese on top transforms them into something almost fancy. My dad eats them with hot sauce which I have to admit is pretty genius.

Storage and Reheating

Leftovers keep in an airtight container for up to 4 days. Reheat them in a 200°C (400°F) oven for about 10 minutes to restore that crispy exterior rather than microwaving which makes them rubbery.

• Freeze roasted potatoes for up to 3 months if you want meal prep breakfasts
• Add fresh herbs after reheating so they do not turn brown and sad
• A toaster oven works great for reheating single servings

Save

There is something deeply satisfying about a sheet pan of golden potatoes emerging from the oven. Simple food done well feels like love on a plate.

Common Questions

→ How do I get extra crispy potatoes?

Soak the cubed potatoes in cold water for 30 minutes before roasting, then dry thoroughly with towels. This removes excess starch, allowing the potatoes to crisp up beautifully in the oven.

→ Can I use different potatoes?

Yukon Gold and red potatoes work best due to their waxy texture and natural creaminess. Russets will yield crispier results but may be less tender inside. Avoid boiling potatoes as they'll fall apart.

→ Can I prepare these ahead of time?

Cut and season the potatoes up to 24 hours in advance, storing them in the refrigerator. Roast just before serving for optimal crispiness. Leftovers reheat well in a 350°F oven for 10-15 minutes.

→ What herbs work best?

Parsley, chives, and thyme create a classic combination. Fresh rosemary, dill, or cilantro make excellent substitutions. Use dried herbs in a pinch, but reduce the amount to one-third of the fresh quantity.

→ How do I know when they're done?

Potatoes are ready when they're golden brown with crispy edges and fork-tender centers, usually after 30-35 minutes at 425°F. Stir halfway through for even browning.