The Scoop
These potatoes have mastered the breakfast trifecta.
Crispy edges, fluffy centers, and just enough seasoning to make you wonder why plain potatoes ever got invited to brunch.
Killer Breakfast Potatoes are ridiculously simple, but that final blast under the broiler gives them the kind of golden, crunchy finish that makes a plate of breakfast feel like a proper event.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch-thick cubes
- 3 tablespoons extra-light olive oil or another high-heat cooking oil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- eggs, optional, to taste, cooked to your preference, for serving
- 1 tablespoon parsley, optional, finely chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a bowl, add the potatoes and the oil and toss to combine.
- Sprinkle the potatoes with the paprika, the salt, and the black pepper and toss to evenly coat the potatoes.
- Transfer the potatoes to the prepared baking sheet and spread them out in an even single layer.
- Bake the potatoes until cooked through, about 20 minutes.
- Stir the potatoes and set the oven to broil.
- Broil the potatoes until golden-brown, about 2-4 minutes.
- Serve with the eggs and garnish with the parsley.
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