Baked Breakfast Potatoes
These baked breakfast potatoes are the perfect side dish for your next weekend spread! Chopped Russet potatoes tossed with seasonings, then baked until crispy.
Ingredients
- 1 ½ pounds russet potatoes (or Yukon gold)
- 2 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme (or dried sage)
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 450°F and set aside a large baking sheet.
- Rinse and peel potatoes (or leave the skins on for extra fiber!). Dice into ½-inch cubes.
- In a large bowl, toss the chopped potatoes with the olive oil and seasonings. Spread into an even layer on the baking sheet.
- Baked for 15 minutes.
- Move the potatoes about 4 inches from the boiler and broil for 3-5 minutes longer.