This Breakfast Potatoes Recipe is simple and packed with flavor. Perfectly crispy potato cubes tossed with onion and pepper in a blend of savory spices.
¼cupcanola oil(or another oil with neutral flavor and high smoke point)
1teaspoonseasoning salt(I use Lawry's)
½teaspoongarlic powder
¼teaspoonpaprika
⅛teaspoonblack pepper
Instructions
Preheat oven to 425 degrees F.
Cut potatoes into ¾" cubes (no need to peel them). Place on a rimmed baking sheet with onion and peppers.
Drizzle with oil and toss to combine.
Stir together seasoning salt, paprika, garlic powder and black pepper. Sprinkle over potatoes and toss to coat.
Spread into an even layer and bake for 15 minutes.
Stir and continue baking until crispy, about 15 minutes more.
If desired, taste and adjust seasonings before serving.
Notes
Substitutions:
I like to use red potatoes with the skin on for this recipe, but Yukon gold will also work.
You can omit the onions and peppers or swap them for shallots or other vegetables you prefer.
Kick things up a notch with 1/4 teaspoon cayenne pepper
Tips:
I don't usually line my pan for this recipe but you can use parchment or a silicone baking mat if you desire. There is enough oil that the potatoes should not stick.
If your oven has a convection mode, use it! This makes for crispier potatoes.