Crispy Breakfast Potatoes
Crispy roasted russet potatoes seasoned with garlic, paprika, and herbs, ready in 35 minutes.
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
Instructions
Preheat Oven:
Heat oven to 450°F (230°C).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.Coat with Oil:
Pour avocado oil over potatoes and mix until evenly coated.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.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.Serve and Garnish:
Pair with scrambled eggs, vegetables, or other breakfast items, or enjoy solo with ketchup. Optionally top with flaky sea salt.