Golden crispy roasted potato cubes seasoned with garlic powder, oregano, and smoked paprika. Perfect as a breakfast side dish or any meal accompaniment.

american

Nutrition

Provides moderate carbohydrates from potatoes with minimal added fats from olive oil and beneficial antioxidants from herbs and spices.

Calories	230 kcal
Energy	963 kJ
Protein	4 g
Total Fat	7 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	5 g
Cholesterol	0 mg
Carbohydrate	37 g
Sugars	2 g
Dietary Fibre	3 g
Sodium	445 mg

*per serving

VeganVegetarianGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetarianbreakfastsideoven and roastingfamily friendly

Crispy Breakfast Potatoes Recipe

Eats Delightful (Mimi)

4

Name: Crispy Breakfast Potatoes Recipe — Tasty Bites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 pound Russet Or Yukon Gold Potatoes; 2 tablespoon Extra-virgin Olive Oil; 1 teaspoon Garlic Powder; 0.5 teaspoon Dried Oregano; 1 teaspoon Smoked Paprika; 0.75 teaspoon Salt; Fresh Chopped Chives Or Parsley

servings

0

per serve

0

minutes

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.

Ingredients

1.5 pound Russet Or Yukon Gold Potatoes

2 tablespoon Extra-virgin Olive Oil

1 teaspoon Garlic Powder

0.5 teaspoon Dried Oregano

1 teaspoon Smoked Paprika

0.75 teaspoon Salt

or more to taste

Fresh Chopped Chives Or Parsley

for topping (optional)

Equipment

Large pot

9x13 inch baking dish

12 inch cast iron skillet

Instructions

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

1.5 pound Russet Or Yukon Gold Potatoes

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.

0.75 teaspoon Salt
or more to taste

Drain the potatoes well and transfer the cooked potatoes to a 9x13 inch baking dish or 12 inch cast iron skillet. 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!

2 tablespoon Extra-virgin Olive Oil
1 teaspoon Garlic Powder
0.5 teaspoon Dried Oregano
1 teaspoon Smoked Paprika
0.75 teaspoon Salt
or more to taste

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!

Fresh Chopped Chives Or Parsley
for topping (optional)