Is there really anything better than waking up to a giant tray of breakfast potatoes? Or little tiny crisp potato bites inside a breakfast burrito? Specifically breakfast potatoes that are doused with some herbs, dipped in ketchup, and served alongside a soft scrambled egg or two?
Table of Contents
Why I Love This Recipe
Perfecting the art of the breakfast potato is serious work. The Andaz on 5th Ave in NYC does it like no one else - and because I can't fly back and forth to NYC every time I need some breakfast tots, I recreated them at home. Perfect crisp on the outside, tender in the middle, seasoned to perfection and sprinkled with herbs before eating. It's not the sexiest breakfast but it's pretty incredible! Make 'em to feed a crowd and they'll disappear in seconds!
Ingredients & Substitutions
- Red Potatoes
- Olive Oil
- Kosher Salt
- Garlic Powder
- Italian Seasoning
- Black Pepper
How to Make Breakfast Potatoes
Step 1: Scatter the quartered potatoes on a half sheet pan and drizzle with olive oil. Sprinkle the seasonings on top and toss to combine.
Step 2: Transfer the baking sheet into the oven and roast for 25-30 minutes until the potatoes are golden brown around the edges and fork tender.
Tips for Roasting Potatoes
Roasting potatoes is a delicious and versatile way to prepare this popular vegetable. Here are some tips to help you achieve crispy, golden-brown potatoes every time:
- Choose the right type of potato: For roasting, it's best to use starchy potatoes like Russets, Yukon Golds, or fingerling potatoes. They have a high starch content that helps them crisp up in the oven.
- Cut the potatoes into even-sized pieces: Try to cut the potatoes into evenly sized pieces, so they cook evenly. You can cut them into small cubes, wedges, or rounds, depending on your preference.
- Preheat your oven: It's important to preheat your oven to a high temperature, around 425-450°F (220-230°C), before roasting the potatoes. This will help them cook quickly and evenly, and get nice and crispy.
- Season the potatoes generously: Toss the potatoes in oil, salt, pepper, and any other seasonings you like, such as garlic powder, paprika, or rosemary. Don't be afraid to use plenty of seasoning – potatoes can handle a lot of flavor!
- Spread the potatoes out in a single layer: Make sure the potatoes are spread out in a single layer on the baking sheet, with some space between each piece. This will help them roast evenly and get crispy on all sides.
- Roast until crispy and golden brown: Roast the potatoes for 20-30 minutes, flipping them over once or twice, until they're crispy and golden brown on the outside and tender on the inside. You can test them with a fork or knife to make sure they're cooked through.
By following these tips, you can make delicious roasted potatoes that are crispy on the outside and fluffy on the inside. Enjoy!
FAQs
What Are Breakfast Potatoes
Breakfast potatoes, also known as home fries or hash browns, do not have a specific place of origin as they are a common breakfast food served in many different cultures around the world.
In the United States, breakfast potatoes are often associated with Southern cuisine and are believed to have originated in the South. However, the dish has also been a staple in diner culture and other American breakfast restaurants for many years.
In other parts of the world, similar dishes are also popular. In the United Kingdom, for example, "bubble and squeak" is a breakfast dish made from leftover potatoes and vegetables from the previous day's meal. In Germany, "kartoffelpuffer" are potato pancakes often served for breakfast or as a side dish.
So while there is no clear origin for breakfast potatoes, they have become a beloved breakfast dish in many cultures and are enjoyed in a variety of ways around the world.
Why are my breakfast potatoes soggy?
There are a handful of reasons potatoes can get soggy. Here are some of the more common problems I have seen: Excessive moisture:
1: If the potatoes retain too much moisture, they will not get crispy when cooked.
2: Overcrowding the pan
3: Low cooking temperature
4: Using the wrong type of potatoes: Some potato varieties are better suited for specific cooking methods. For breakfast potatoes, russet or Yukon gold potatoes are often recommended due to their texture and ability to crisp up when cooked.
5: Incorrect oil or fat usage: Using the wrong type of oil or fat can affect the potatoes' crispiness. Vegetable oils with high smoke points like canola or grapeseed oil are better suited for high-temperature cooking.
6: Using a non-stick pan: While non-stick pans are great for many dishes, they may not provide the necessary surface for the potatoes to crisp up effectively. Consider using a cast-iron skillet or a stainless steel pan for better results.
Paris well with...
- Over 100 Outstanding Breakfast Ideas to Start Your Morning Off Right
- Breakfast Burritos
- Fried Egg Breakfast Sandwich
- 20 Easy Ways to Spruce Up Your Avocado Toast for a Fun and Healthy Meal
- Petite Vegetable Frittatas
- Cheese and Scallion Scones
Pairs well with
Breakfast Potatoes
Ingredients
- 1 ½ pounds red potatoes scrubbed clean and dried (the ones that are kinda a little circle shape, and could easily be cut into 4 pieces)
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon italian seasoning
- ½ teaspoon freshly cracked black pepper
Instructions
- Pre-heat your oven to 425 degrees F.
- Scatter the quartered potatoes on a half sheet pan and drizzle with olive oil. Sprinkle the seasonings on top and toss to combine.
- Transfer the baking sheet into the oven and roast for 25-30 minutes until the potatoes are golden brown around the edges and fork tender.
- Remove from the oven and serve as needed
Notes
- Choose the right type of potato: For roasting, it's best to use starchy potatoes like Russets, Yukon Golds, or fingerling potatoes. They have a high starch content that helps them crisp up in the oven.
- Cut the potatoes into even-sized pieces: Try to cut the potatoes into evenly sized pieces, so they cook evenly. You can cut them into small cubes, wedges, or rounds, depending on your preference.
- Preheat your oven: It's important to preheat your oven to a high temperature, around 425-450°F (220-230°C), before roasting the potatoes. This will help them cook quickly and evenly, and get nice and crispy.
- Season the potatoes generously: Toss the potatoes in oil, salt, pepper, and any other seasonings you like, such as garlic powder, paprika, or rosemary. Don't be afraid to use plenty of seasoning – potatoes can handle a lot of flavor!
- Spread the potatoes out in a single layer: Make sure the potatoes are spread out in a single layer on the baking sheet, with some space between each piece. This will help them roast evenly and get crispy on all sides.
- Roast until crispy and golden brown: Roast the potatoes for 20-30 minutes, flipping them over once or twice, until they're crispy and golden brown on the outside and tender on the inside. You can test them with a fork or knife to make sure they're cooked through.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Hi Gabby! How many does this serve?
4-6
So good! Now how can I reheat them to be just as delicious?
I just saute them in a bit of olive in a non-stick pan every morning
I make this all the time for my son and he loves it.
Just made them for a brunch and they were great! Excellent seasoning, potatoes done just right,
Just put these bad boys into the oven! Can't wait until they are done!
For years I have been making breakfast potatoes, and I never thought about baking them, I like it!
Now this is my kind of breakfast! Think I could indulge in potatoes any time of day.. pinned!
Mmm, these potatoes look incredibly delicious, I can't wait to try your recipe Gaby! Wishing you a very happy New Year!
Potatoes are a must for a good egg breakfast on Sunday morning.
I don't think I can wait until breakfast, I am having these for dinner!
That's exactly how I eat it - straight out of the pan. Forget plating!
GAH!!!! I want this all right now!!
Okay. These look delicious. I am just going to have to make them this weekend!!!
These look absolutely amazing- such a hearty breakfast treat.