Description
These roasted breakfast potatoes require only 10 minutes of hands-on time before roasting in the oven. With a crispy exterior and a creamy interior, they are delicious for brunch or any time of day!
Ingredients
Units
- 1 1/2 lbs potatoes- red potatoes, Yukon gold, fingerlings, or any thin-skinned potatoes (4 1/2 -5 cups diced)
- 2 tablespoons olive oil
- 1/4 teaspoon chili flakes (Aleppo chili is nice here)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1 teaspoon granulated garlic powder ( or 2 garlic cloves finely minced)
- 1/2 teaspoon paprika, chile powder or smoked paprika
- 1-2 tablespoons fresh rosemary, or 1 teaspoon dried rosemary, (or sub thyme or oregano)
- Garnish with fresh herbs (chopped parsley or cilantro)
Instructions
- Preheat oven to 425 F (if you have convection, use it-reducing the temp to 400F to gt them extra crispy)
- Cut the potatoes into ¾ inch cubes.
- Place in a medium bowl and toss with olive oil, salt, rosemary and spices, tossing well to combine. Spread out on a sheet pan in a single layer- a little space allows them to crisp up better. Feel free to use parchment paper if you prefer.
- Place on the middle oven rack and flip every 10 minutes until tender in the middle and crispy on the outside, roughly 30- 40 minutes total.
- Serve with fresh herbs.
Notes
Leftover roasted potatoes will keep up to 4 days in the refrigerator.
Nutrition
- Serving Size: ¾ cup
- Calories: 124
- Sugar: 1.5 g
- Sodium: 311.9 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 19.1 g
- Fiber: 2.4 g
- Protein: 2.3 g
- Cholesterol: 0 mg