Crispy Breakfast Potatoes Recipe

Name: Crispy Breakfast Potatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 & 1/2 pounds Russet or Yukon Gold potatoes; 2 tablespoons extra-virgin olive oil; 1 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1 teaspoon smoked paprika; 3/4 teaspoon salt, (or more to taste); Fresh chopped chives, (for topping (optional) )

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 50 minutes

Servings: 4

Ingredients

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1 & 1/2 pounds Russet or Yukon Gold potatoes2 tablespoons extra-virgin olive oil1 teaspoon garlic powder1/2 teaspoon dried oregano1 teaspoon smoked paprika3/4 teaspoon salt, (or more to taste)Fresh chopped chives, (for topping (optional))

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Instructions

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Step 1

Peel your potatoes and cut into cubes (about 1 inch large). Wash the potatoes to remove any starch or dirt. * (see notes)

Step 2

Transfer the potatoes to a large pot, and fill with cold water covering the potatoes by about 1 inch. Add a generous pinch of salt to the water. Place the pot over high heat, and bring to a boil. Boil the potatoes for 10 to 15 minutes, or until fork tender.Preheat your oven to 375°F.

Step 3

Drain the potatoes well, and transfer the cooked potatoes to a 9x13 inch baking dish. Top with olive oil, garlic powder, oregano, paprika, and salt. Toss to coat the potatoes in the toppings. Arrange the potatoes in an even layer on the baking dish. There should be little to no overlap!

Step 4

Bake in your preheated 375°F oven for 25 to 30 minutes, or until golden brown on the outside. Top with fresh chopped chives, if using. Cool slightly before serving!