How do you get the potatoes extra crispy?

After dicing the potatoes, use a paper towel to soak up any excess moisture. The potatoes will release a good bit of starch and it's important to pat them dry in order for them to crisp up in the oven. To get them extra crispy, turn on your broiler for the last 10 minutes of roasting.

What's the best potato variety for this recipe?

Russet potatoes are the best choice. They're large which makes them easy to peel and dice and they stay soft on the inside after roasting while the outside gets crispy.

Do I need to boil the potatoes before roasting?

No, you don't. Some recipes say to parboil potatoes before roasting but I don't think this is necessary, I don't taste much difference. I wanted to keep the recipe simple and only roasting them in the oven is easier and still really tasty. Who wants to spend an hour making potatoes in the morning anyway, right?!

Crispy Breakfast Potatoes

Name: Crispy Breakfast Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 800g russet potatoes; 1-2 tbsp avocado oil; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp paprika powder; ½ smoked paprika powder; 1/2 tsp dried thyme; 1 tsp dried oregano; 1 tsp sea salt; ½ tsp freshly ground black pepper (I used coarse, add less if it’s fine black pepper); ⅛-¼ tsp chipotle powder (or cayenne, optional); flaky sea salt (for serving, optional)

Description

Try these Crispy Breakfast Potatoes for breakfast with eggs, roasted vegetables, or anything else you like! They're crispy on the outside and soft on the inside.

Ingredients

Units Scale

800g russet potatoes
1-2 tbsp avocado oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika powder
1/2 smoked paprika powder
1/2 tsp dried thyme
1 tsp dried oregano
1 tsp sea salt
1/2 tsp freshly ground black pepper (I used coarse, add less if it’s fine black pepper)
1/8-1/4 tsp chipotle powder (or cayenne, optional)
flaky sea salt (for serving, optional)

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Instructions

Preheat your oven to 450F (230C).
Wash and peel your potatoes (you can leave the skin on too if you prefer). Dice them into evenly sized pieces and add to a large baking sheet (you can line it with parchment paper but it's not necessary). The more the potatoes are spread out on the baking sheet, the crispier they’ll get. Use a paper towel to absorb as much moisture out of the potatoes.
Drizzle with avocado oil and toss.
Mix all your spices in a separate bowl and sprinkle evenly over the potatoes. Toss to coat well.
Roast in the preheated oven for 15 minutes. Gently toss the potatoes to flip, turn on the broiler, and roast for another 10 minutes. If you don’t have a broiler function, just keep the oven at 450F. Keep an eye on the potatoes as broilers get very hot and could burn the potatoes quickly.
Serve them with scrambled eggs, veggies, other savory breakfast dishes, or on their own with ketchup. Sprinkle with flaky sea salt for serving if desired.

Notes

Storing: Store the potatoes in an airtight container in the fridge for 3-4 days.

Reheating: Preheat your oven to 350F (175C). Spread the potatoes on a baking sheet lined with parchment paper. Roast them in the oven for 10-15 minutes or until hot.

Nutrition

Serving Size:
Calories: 196
Sugar: 1.4 g
Sodium: 595.1 mg
Fat: 3.8 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 37.7 g
Fiber: 3.1 g
Protein: 4.6 g