Description
These easy roasted breakfast potatoes are a perfect side dish for breakfast or brunch! Crispy on the outside and creamy on the inside, they’re seasoned with smoky paprika, garlic powder, and a hint of red pepper flakes. Optionally, you can add sautéed onions and red bell peppers for enhanced flavor and texture.
Ingredients
Breakfast Potatoes
- 1 pound small potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
Optional Sautéed Onions & Peppers
- ½ teaspoon extra-virgin olive oil
- ½ yellow onion, chopped into ½-inch pieces
- 1 red bell pepper, stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves, chopped
- ⅓ cup chopped fresh cilantro, for serving
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Potatoes: Place the cut potatoes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil. Sprinkle the smoked paprika, garlic powder, red pepper flakes, sea salt, and freshly ground black pepper over the potatoes. Toss everything to coat the potatoes evenly, then spread them out in a single layer on the baking sheet.
- Roast Potatoes: Roast the potatoes in the preheated oven for about 30 minutes, or until they become golden brown and crisp around the edges. Toss them halfway through for even cooking if desired. At this point, the potatoes can be served as they are or incorporate the optional sautéed vegetables for added flavor.
- Sauté Onions & Peppers (Optional): While the potatoes are roasting, heat ½ teaspoon of olive oil in a medium skillet over medium heat. Add the chopped onions, red bell peppers, and garlic cloves. Sauté for 5 to 8 minutes until the vegetables are soft and lightly browned. Remove the skillet from heat.
- Combine and Serve: Stir the roasted potatoes into the sautéed onions and peppers in the skillet. Sprinkle the chopped fresh cilantro over the mixture. Season with additional sea salt and freshly ground black pepper to taste. Serve immediately while hot.
Notes
- You can use any small potatoes like baby Yukon Golds or red potatoes for best results.
- For extra crispiness, avoid overcrowding the potatoes on the baking sheet.
- Adjust the red pepper flakes to control the level of heat.
- Fresh herbs like parsley or chives can also be used instead of cilantro if preferred.
- Leftover potatoes are delicious reheated in a skillet to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American