Roasted Breakfast Potatoes Fresh Herbs (Printable Version)
Crispy golden potatoes enhanced with fresh herbs, perfect for a flavorful morning side.
# What You'll Need:
→ Vegetables
01 - 2 lbs Yukon Gold or red potatoes, cut into ¾-inch cubes
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Oil & Seasonings
04 - 3 tbsp olive oil
05 - 1 tsp kosher salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika
→ Fresh Herbs
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh chives, chopped
10 - 1 tbsp fresh thyme leaves
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, smoked paprika, onion, and garlic until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet.
04 - Roast for 30–35 minutes, stirring halfway through, until potatoes are golden brown and crisp on the edges.
05 - Remove from oven. While hot, toss potatoes with chopped parsley, chives, and thyme. Adjust seasoning to taste.
06 - Serve immediately as a breakfast side or brunch dish.
# Expert Hints:
01 -
- The combination of crispy edges and tender centers creates that perfect texture everyone fights over at the breakfast table
- Fresh herbs added at the end transform basic potatoes into something restaurant worthy without any fancy techniques
02 -
- Soaking the potato cubes in cold water for 30 minutes removes excess starch and dramatically improves the final crispiness, just dry them thoroughly before tossing with oil
- overcrowding the baking sheet is the fastest way to soggy potatoes, so use two sheets if needed or roast in batches
03 -
- Leaving the potato skins on adds texture and nutrients plus saves precious prep time
- Warming your serving bowl in the oven while the potatoes roast keeps everything hot longer at the table