Breakfast Potatoes
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.
Servings 4 servings
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.