Golden Crunchy Breakfast Potatoes

Crispy and creamy with our Golden Crunchy Breakfast Potatoes. This vegetarian American dish is free from common allergens, making it a safe choice for everyone. The unique flavor profile, enhanced by garlic, onion, and smoked paprika, makes these potatoes a versatile addition to any meal—ideal for breakfast, brunch, or as a savory side. Packed with nutrients, these potatoes provide a hearty start to your day. Easily accessible through EasyChef Pro, you can create a shopping list for the lowest cost per serving. Try this recipe today and elevate your meal prep with EasyChef Pro!

Recipe Collection: Breakfast

Serving Size: 4

Cooking Time: 80 minutes

Overview

Chef John's Crispy Oven-Roasted Breakfast Potatoes offer a delightful combination of a crispy exterior and a soft, creamy center. The secret to achieving this texture is a touch of baking soda in the parboil and turning the potatoes while roasting. These potatoes are perfect for breakfast or any meal, thanks to a time-tested seasoning blend.

Diet Type

Vegetarian

Allergies

None

Cuisine

American

Ingredients

• 2.25 Pounds (lb) Yukon Gold potatoes, peeled
• 6 Cups cold water
• 4.5 Teaspoons (tsp) kosher salt
• 0.5 Teaspoon (tsp) baking soda
• 3 Tablespoons (tbsp) olive oil
• 0.125 Teaspoon (tsp) garlic powder
• 0.125 Teaspoon (tsp) onion powder
• 0.25 Teaspoon (tsp) smoked paprika
• 0.25 Teaspoon (tsp) black pepper
• 1 Pinch cayenne, to taste

Optional Onions and Peppers

• 2 Tablespoons (tbsp) olive oil
• 0.75 Cups red onion, minced
• 0.5 Cups peppers, minced
• 1 Pinch salt, to taste
• 0.33 Cups green onions, sliced

Steps

1. Combine water, 4.5 teaspoons kosher salt, and baking soda in a large pot over high heat and bring to a boil. Add potatoes, reduce heat to simmer, and cook until just barely tender, about 10 to 12 minutes. Drain and let sit for 30 seconds.
2. Meanwhile, whisk together olive oil, garlic powder, onion powder, paprika, black pepper, and cayenne in a large mixing bowl.
3. Transfer potatoes into the bowl of seasoned oil and toss with a spatula until potatoes are evenly coated and roughened up a bit on the surface.
4. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
5. Spread out potatoes on the prepared baking sheet and smear any excess mashed potato bits in the bowl over the tops of the potatoes. Season with a pinch of salt.
6. Roast in the preheated oven until potatoes are browned and the edges are very crispy, about 45 to 60 minutes. For best results, turn potatoes over every 15 to 20 minutes until done.
7. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, peppers, and salt and cook, stirring, until onions are soft and translucent and peppers have softened and sweetened, about 5 minutes. Turn off heat and stir in green onions to be cooked by the residual heat.
8. Serve hot, topped with sautéed onions and peppers.

Enjoy your crispy, flavorful breakfast potatoes!