Home Recipes Oven-Roasted Breakfast Potatoes
Easy weeknight dinner
Oven-Roasted Breakfast Potatoes
Oven-Roasted Breakfast Potatoes are crispy on the outside, tender on the inside, and packed with smoky, savory flavor. Made with baby gold potatoes, olive oil, smoked paprika, and garlic, these potat…
How to make it
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Preheat your oven to 425 F
Place the potatoes, olive oil, paprika, garlic and salt in a large mixing bowl. Toss to combine.
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Transfer the potatoes to a large
Transfer the potatoes to a large parchment-lined baking tray. Make sure the potatoes are not too crowded on the baking tray and there is plenty of space in between each one. If necessary use two sheet trays.
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Bake the potatoes for 20 minutes
Bake the potatoes for 20 minutes undisturbed then use a spatula to flip and release any stuck potatoes, shake the pan and turn potatoes to ensure even browning on all sides.
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Add the chopped piquillo peppers then
Add the chopped piquillo peppers then continue roasting until the potatoes are deeply golden brown and crisp all over, turning and shaking them a few times during cooking, about 15-20 more minutes. As soon as the potatoes come out of the oven toss with minced chives.
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Serve right away.
Serve right away.
Keep cooking
