Oven-Roasted Breakfast Potatoes Recipe

Hosting a brunch soon? Try this potato recipe from Food Wishes! These crispy, oven-roasted breakfast potatoes will surely become an instant hit. The flavor and the texture will surely leave everyone wanting more. You’ll also love how simple the ingredients are and how easy it is to make.

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Learn how to make the crispy exterior and the melt-in-your-mouth interior by watching the video below for the step by step process, or continue reading down to read the full written instructions.

Ingredients:

• 2 1/4 lb Yukon gold potatoes, peeled and quartered
• 6 cups cold water
• 4 1/2 tsp kosher salt, plus more if needed
• scant 1/2 tsp baking soda
• 3 tbsp olive oil
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp ground black pepper
• a pinch of cayenne

Onions and Peppers (optional):

• 2 tbsp olive oil
• 3/4 cup diced red onion
• 1/2 cup diced peppers
• salt to taste
• 1/3 cup thinly sliced green onions

Directions:

Step 1

Peel the potatoes and soak them in water til you finish peeling. After this, cut them into quarters. Next, boil a pot of salted water with 1/2 tsp baking soda. Once boiling, add the quartered potatoes, then adjust the heat to maintain a nice steady simmer for ten minutes. While waiting, make the flavored oil. Combine 3 tbsp olive oil, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp ground black pepper, and a pinch of cayenne in a bowl. Whisk well together. Back to the potatoes, once they are fork-tender, transfer them to a strainer and let them drain for about 30 seconds.

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Step 2

After draining, add the potatoes to the flavored oil and toss with a spatula (make sure each potatoes are properly coated with the flavored oil). Once done, transfer the potatoes to a parchment paper-lined baking tray. Sprinkle a little salt over, then place the baking tray in a 450 degrees F oven. Bake them for 20 minutes, then pull them out and turn them over. Put them back and continue to bake for another 20 minutes, then turn them again for the last time, then bake for 15-20 minutes or until done.

Step 3

In the meantime, add 2 tbsp olive oil in a pan, then saute 3/4 cup diced red onion and 1/2 cup diced peppers. Season with some salt. Once they turned translucent, turn off the heat and stir in 1/3 cup thinly sliced green onions. Serve the potatoes and garnish with the sauteed onions and peppers. Share and enjoy!

Oven-Roasted Breakfast Potatoes Recipe