When it comes to breakfast potatoes, are you a hash browns or a home fries person? Normally, I'd say hash browns HANDS DOWN...But, after cooking up these crispy breakfast potatoes last weekend, I think I have a new favorite. I made these potatoes to bring to a Galentine's Brunch, and they were a total hit! So easy to throw together - just mix everything together in one bowl and pop them in the oven. These potatoes take zero effort to make, but the end result is absolutely delicious and quite impressive! They are crispy, salty with a tiny bit of spice. I love to eat them as a side dish with pancakes and eggs, or even as a filler for breakfast burritos or tacos - YUM! They are perfect for a crowd and also friendly to your wallet. Make these for breakfast this week and you will not be sorry!
Ingredients:
2 large russet potatoes, cut into ½ inch cubes
3 T olive oil
1 tsp chili powder
2 tsp paprika
2 tsp cumin
⅛ tsp cayenne pepper
1 tsp onion powder
2 tsp salt
½ tsp pepper
Fresh parsley to garnish
Directions:
Preheat the oven to 425 deg (F) and line two large baking sheets with parchment paper
NOTE: if you do not have parchment paper, line the pans with foil and grease with olive oil to prevent sticking
In a large bowl, toss the diced potatoes in olive oil.
In a separate bowl, combine all of the spices - chili powder, paprika, cumin, cayenne pepper, onion powder, salt and pepper.
Pour the spice mixture over the potatoes and stir until evenly coated.
Divide the potatoes evenly and spread them on the baking sheets in one even layer.
NOTE: you do not want to overcrowd each pan with potatoes, or else they won’t get crispy. Try to spread them out as much as possible!
Bake for 20 minutes. Mix with a spatula and return to the oven for 15-20 minutes until the potatoes are nice and crispy. Top with fresh parsley and serve!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6-8 servings
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