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Perfectly Crispy Oven Roasted Breakfast Potatoes

Close-up of perfectly crispy, golden-brown breakfast potatoes piled high on a white plate, featuring a dark glaze.
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Follow this simple method to make perfectly crispy, golden brown breakfast potatoes using the oven. This recipe focuses on technique to avoid soggy results.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and cubed into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried onion flakes

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Place the cubed potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes excess starch, which helps them crisp up.
  3. Drain the potatoes completely. Spread them onto a clean kitchen towel or several layers of paper towels. Pat them very dry. Moisture prevents crisping.
  4. In the bowl, toss the dry potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
  5. Spread the seasoned potatoes in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary.
  6. Roast for 20 minutes.
  7. Remove the pan from the oven and carefully flip the potatoes using a spatula.
  8. Return to the oven and roast for another 15 to 20 minutes, or until they are deep golden brown and crispy on the outside.
  9. Remove from the oven and sprinkle with dried onion flakes before serving immediately.

Notes

  • For extra crispness, consider parboiling the potatoes for 5 minutes before soaking, drying, and seasoning.
  • Use Russet potatoes; their high starch content yields the best crispy texture.
  • Ensure your baking sheet is hot before adding the potatoes for the best initial sear.

Nutrition

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