Breakfast Potatoes
Updated May 29, 2024
- Total Time
- About 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 35 to 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon black pepper
- 1teaspoon ancho chile powder or chili powder of choice, to taste (optional)
- ½teaspoon smoked paprika
- ½teaspoon garlic powder
- ½teaspoon onion powder
- ½teaspoon dried oregano
- 2pounds Yukon Gold potatoes, diced into 1-inch cubes (about 5 large potatoes)
- ⅓cup extra-virgin olive oil
- 1½teaspoons kosher salt (such as Diamond Crystal), plus more to taste
- Chopped parsley or cilantro (optional)
Nutritional analysis per serving (6 servings)
228 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees with the rack in the center position.
- Step 2
In a small bowl, combine the black pepper, chile powder (if using), smoked paprika, garlic powder, onion powder and dried oregano.
- Step 3
Place the potatoes in the middle of a sheet pan, drizzle with olive oil and toss well. Sprinkle on the salt and toss again. Add the spice mix and toss once more, until the potatoes are coated. Scatter the potatoes across the pan in a single layer.
- Step 4
Roast potatoes, turning with a flat metal spatula every 10 minutes, until they’re tender, about 35 minutes. If you’d like them crispier on the outside, continue roasting for 10 to 15 minutes more. Don’t worry if any pieces stick to the pan a little; just give them a little nudge with the spatula. (The crispy bits are the best.) Taste and sprinkle with more salt, if needed. Sprinkle with fresh herbs, if using, and serve.
Private Notes
Comments
When presented with a recipe that calls for tossing ingredients on a sheet pan, I prefer to do the tossing in a light stainless steel bowl. This method keeps more of the ingredients off the floor, and results in a more even distribution of the coatings. I also prefer to toss the dry ingredients first, and then toss with just enough oil to coat. Adding the oil first causes the dry ingredients to clump. After scattering the result on the sheet pan, I use a rubber spatula to clean the bowl.
I enjoy breakfast potatoes but don't want to wait a full hour! I microwave the potato cubes for 3 minutes in a pyrex bowl, then finish them off in a cast iron pan. Less than ten minutes total, add the spices to the potatoes in the pan, they end up crispy outside and soft within. No oven, no sheet pan, no wasted time. Transfer the potatoes to a warm bowl, cover, and cook your eggs in the same pan.
I agree with Norma, except for one thing. I use a bowl instead of a plastic bag. I can't bear the thought of adding another piece of plastic to a land fill or worse, the ocean.
The correct amount of oil really can depend on the potatoes. Little ones halved need less oil, whereas big potatoes with multiples slices without skin will need more. (Made for the 5th time using big spuds …)
I love this recipe. About to make it for the 4th time. Yes, I mix the potatoes in a bowl. I have made this with 1/4 cup oil (too much) and with 2 tablespoons (two little). About to see if 3 tablespoons is the perfect amount …
I just ate 2 lbs of potatoes and feel sick. Like with all NYT recipes, mix in a bowl and dump onto the sheet pan. Cleaning a bowl is easier than the trying to mix on the sheet pan. I’d also pat the potato cubes dry before adding the oil.