These oven roasted breakfast potatoes are simple, quick, and uncommonly satisfying. Tossed with a generous amount of olive oil and then thoughtfully seasoned, they make the perfect accompaniment to almost any morning main. Breakfast potatoes are truly a beloved staple in my kitchen. And the secret to their irresistibility? It's in a spice jar. A good sprinkle of garlic granules adds both flavor and texture.
These breakfast potatoes are easy enough for a weekday breakfast and fabulous enough for a fancy brunch...I enjoy serving them alongside some fluffy homemade Belgian waffles or a savory gorgonzola apple quiche.
Ingredients
- Yukon gold potatoes
- olive oil
- garlic granules
- kosher salt
- fresh ground black pepper
See recipe card for quantities.
Instructions
Heat the oven to 400℉. In the meantime, cut the potatoes into roughly even sized pieces, quartering the larger ones and halving the small ones.
Place the potato pieces in a bowl and drizzle over the olive oil.
Then add the garlic granules, salt, and pepper. Toss until the potatoes are evenly coated with the oil and seasoning mixture.
Spread the potatoes onto a rimmed metal baking sheet, leaving plenty of space in between each piece. (For easier clean up, line the pan with a sheet of parchment paper first.)
Roast the potatoes about 30 minutes, or until fork tender and beautifully golden and crisp on the outside.
Serve alongside your favorite breakfast or brunch dishes.
Hint: Most folks recommend turning your potatoes over with a spatula once or twice while roasting them. But after entirely forgetting to flip my breakfast potatoes on more than one occasion, I have learned a very useful lesson...it doesn't really seem to matter. Even without going to the trouble of flipping them over, they still end up thoroughly roasted and quite adequately golden and crisp all the way around. So in lieu of dutifully hovering around your oven with spatula in hand, I say relax and leisurely sip your morning beverage or visit with your brunch companions instead.
Variations
Breakfast potatoes are like a blank canvas that can be flavored and embellished to suit practically any morning menu or mood. In terms of the seasoning possibilities, here are a few excellent additions...
- Fresh Herbs - Add a tablespoon of fresh chopped rosemary or thyme leaves...for the feeling of a cozy garden café.
- Dried Herbs - Add a teaspoon of dried thyme, marjoram, or oregano. I also adore Herbes de Provence...for a little French countryside flair.
- Spices - Add a teaspoon of ground cumin, ground coriander, or onion powder. Pimentón is another wonderful option...for a sweet and smoky Spanish kick.
Top tip
When it comes to garlic, I almost always opt for fresh rather than turning to a spice jar. However, I find that fresh chopped garlic often just tends to burn when I'm roasting potatoes. And the secret to these breakfast potatoes is using the dried version...more specifically, garlic granules rather than garlic powder. Granulated garlic is dried garlic that has simply been more coarsely ground, but this little detail makes a noticeable difference. Its texture is similar to that of cornmeal, and it is precisely this nubbliness which ultimately helps to make these potatoes so irresistibly golden and crisp.
Pairing
Breakfast potatoes show up regularly in my kitchen, often served with some weekday fried eggs or stuffed into a quick breakfast burrito. But they are also great for more leisurely morning menus and brunch entertaining...here are a few of my favorite dishes to go alongside:
📖 Recipe
Breakfast Potatoes
Equipment
- rimmed metal baking sheet
Ingredients
- 1 pound small Yukon gold potatoes
- 2 to 3 tablespoons olive oil
- 2 teaspoons garlic granules (not powder)
- 1 teaspoon kosher salt
- fresh ground black pepper to taste
Instructions
- Heat the oven to 400℉.
- Cut the potatoes into roughly even sized pieces, quartering the larger ones and halving the small ones.
- Place the potato pieces in a bowl and add the olive oil, garlic granules, salt, and pepper. Then toss until they are evenly coated with the oil and seasoning mixture.
- Spread the potatoes onto a rimmed metal baking sheet, leaving plenty of space in between each piece. (For easier clean up, line the pan with a sheet of parchment paper first.)
- Roast the potatoes about 30 minutes, or until fork tender and beautifully golden and crisp on the outside.
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