Roasted Breakfast Potatoes Fresh Herbs (Printer-friendly)
Golden crispy potatoes with fresh herbs, perfect hearty morning side ready in under an hour.
# What You'll Need:
→ Potatoes
01 - 2 lbs Yukon Gold or red potatoes, cut into ¾-inch cubes
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Oil & Seasonings
04 - 3 tbsp olive oil
05 - 1 tsp kosher salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika
→ Fresh Herbs
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh chives, chopped
10 - 1 tbsp fresh thyme leaves
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, smoked paprika, onion, and garlic until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet.
04 - Roast for 30–35 minutes, stirring halfway through, until potatoes are golden brown and crisp on the edges.
05 - Remove from oven. While hot, toss potatoes with chopped parsley, chives, and thyme. Adjust seasoning to taste.
06 - Serve immediately as a breakfast side or brunch dish.
# Expert Advice:
01 -
- The smoked paprika gives them this subtle warmth that makes regular breakfast potatoes taste boring in comparison
- They reheat beautifully so you can make a big batch and actually sleep in on weekdays
02 -
- Soaking the potato cubes in cold water for 30 minutes removes excess starch and makes them crisp up like crazy
- Drying the potatoes thoroughly after soaking is nonnegotiable or they will steam instead of roast
03 -
- Do not crowd the baking sheet or the potatoes will steam each other instead of roasting
- Letting the roasted potatoes sit for 2 minutes before tossing with herbs helps them absorb the flavors better