Oven Roasted Breakfast Potatoes
Flavorful, diner-style diced potatoes perfect for a weekend breakfast or as the base for a dinner bowl. Vegan.
Servings 4
Calories 225kcal
Equipment
- large sheet pan
- parchment paper
Ingredients
- 4 medium russet potatoes or 3 large
- 2 Tbsp vegetable oil
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp fine salt
- ½ tsp black pepper
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
- Wash and dice potatoes to ½-¾ inch size. Optional: leave skins on for crispier potatoes.
- In a large bowl, toss potatoes with dry spices (paprika, basil, salt and pepper).
- Add the vegetable oil to the potatoes and toss to coat thoroughly.
- Spread potatoes onto baking sheet in a single layer; avoid crowding if possible.
- Roast potatoes for approximately 30-35 minutes, flipping once halfway through, until lightly browned and crispy.
- Serve fresh with additional salt, pepper and/or ketchup as desired.
Notes
- These potatoes can be made to suit any taste
- feel free to swap in Italian seasoning blend, parsley, Cajun spices, a little garlic powder, seasoned salt, etc.
- Update: we originally called for baking spray but have since been using parchment paper and it works so much better! Baking spray will still work, though!
- These potatoes cook best when the sheet pan is not too crowded--bigger batches will require 2 sheet pans
Nutrition
Calories: 225kcal