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Looking down at golden-brown potato cubes with dark speckles from paprika and herbs, scattered with black pepper specks.

Crispy Breakfast Potatoes

Crispy roasted russet potatoes seasoned with garlic, paprika, and herbs, ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method

Ingredients
  

  • 1 3/4 lbs russet potatoes 800g
  • 1-2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper coarse; use less if fine
  • 1/8-1/4 tsp chipotle powder or cayenne optional
  • flaky sea salt for serving optional

Method
 

  1. Preheat Oven:

    Heat oven to 450°F (230°C).

  2. Prepare Potatoes:

    Scrub and optionally peel potatoes; retain skin if desired. Cut into uniform cubes and arrange on a large sheet pan (parchment lining optional; maximize spacing for extra crispness). Blot cubes with paper towel to eliminate surface moisture.

  3. Coat with Oil:

    Pour avocado oil over potatoes and mix until evenly coated.

  4. Mix Seasonings:

    Combine garlic powder, onion powder, paprika, smoked paprika, thyme, oregano, sea salt, black pepper, and chipotle (if using) in a small bowl. Dust mixture over potatoes and stir thoroughly.

  5. Bake and Broil:

    Bake for 15 minutes. Gently turn potatoes, then switch oven to broil and continue cooking for 10 more minutes (if no broiler, maintain 450°F (230°C)). Monitor to prevent scorching.

  6. Serve and Garnish:

    Pair with scrambled eggs, vegetables, or other breakfast items, or enjoy solo with ketchup. Optionally top with flaky sea salt.