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CookPal AI
Crispy Oven-Roasted Breakfast Potatoes

Crispy Oven-Roasted Breakfast Potatoes

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Potatoes

    • 2 1/4 pounds Yukon Gold potatoes

  • Liquids

    • 6 cups water
    • 3 tablespoons olive oil
    • 2 tablespoons olive oil

  • Seasonings

    • 🧂 4 1/2 teaspoons kosher salt
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon onion powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon black pepper

  • Vegetables

    • 🧅 3/4 cup red onion
    • 1/2 cup peppers
    • 1/3 cup green onions

STEPS

1

Combine water, kosher salt, and baking soda in a pot over high heat and bring to boil. Add potatoes, simmer, and cook until barely tender for 10-12 minutes. Drain and let sit for 30 seconds.

2

Whisk olive oil, garlic powder, onion powder, paprika, and black pepper in a mixing bowl.

3

Transfer the potatoes into the bowl of seasoned oil and coat evenly, roughening up the surface slightly.

4

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

5

Spread potatoes on the prepared baking sheet, smear mashed bits on top, and season with a pinch of salt.

6

Roast potatoes at 450°F for 45-60 minutes, turning them over every 15-20 minutes until crispy and browned.

7

Heat olive oil in a skillet over medium heat. Add onions, peppers, and salt, cooking until soft and sweetened (~5 minutes). Stir green onions in using residual heat.

8

Serve the potatoes hot, topped with sautéed onions and peppers.

NUTRIENTS

Per 1 serving

🔥

414

Calories

  • 7
    Protein
  • 60
    Carbs
  • 17
    Fats

💡 Make sure to roughen up the surface of the potatoes for extra crispiness.Turn potatoes frequently during roasting to ensure even crispiness.Use smoked paprika for added depth of flavor.