These Easy Baked Breakfast Potatoes are crispy on the outside and perfectly tender on the inside. They are generously seasoned with aromatic spices like garlic, smokey paprika, and oregano. I make these potatoes during the week, more than often on the weekend. My family and friends always agree on one thing, these baked potatoes taste de-lish!
What’s in these delicious baked potatoes?
Yukon Gold Potatoes—My favorite potato because they are a little wee bit less starchy than the hearty russet, in addition, the yukon’s skin is thin enough to simply leave on—which means no peeling the potatoes for you!
Garlic Powder—adds a deep flavor, and if you didn’t know, potatoes and garlic are best friends.
Oregano—is the perfect substitute for fresh herbs—especially during the winter months. It’s earthy and not too overpowering.
Dried Basil—will add a minty/anise taste that has a sweet aromatic smell and flavor.
Smoked Paprika—well, I do not eat bacon, so adding smoked paprika helps to give that meat-like flavor without ever having to add any.
Olive Oil—is nutty and olive(y) a flavor that I am crazy for. However, feel free to use avocado oil instead.
Kosher salt and peppa!
How do you make breakfast potatoes from scratch?
It’s effortless. Chop the potatoes into desired bite-size pieces (just know that the bigger the piece, the longer it will take to bake).
When ready, put the chopped potatoes into a large mixing bowl, add the oil, spices (love:)), and toss with a couple of spoons or my favorite—dive into that bowl with your hands and toss, toss, toss, until your hands smell like breakfast!
Easy Baked Breakfast Potatoes made with ingredients found in your pantry. They are garlicky good and effortless to make. You will want to make them again and again.
4–5 Yukon gold potatoes (about 6 cups chopped)
2 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried basil
1/2 tsp kosher salt + more for sating the potatoes fresh out of the oven.
black pepper to taste
Preheat the oven to 400 °F.
Wash the potatoes well ( because we will be eating the skin), then chop/dice the potatoes into desired bite-size pieces (know that the bigger the pieces the longer it will take to bake). Now let’s season the potatoes.
In a large mixing bowl, add the potatoes, seasonings, olive oil, salt and pepper, and toss, toss, toss, until each nook and cranny is completely coated in all of the spices.
When ready transfer the potatoes onto a nonstick baking sheet WITHOUT parchment paper (see notes) and spread each wedge out evenly s that they can become nice and golden around the edges.
Bake for 30-40 minutes until fork-tender turning them on occasion to ensure all sides brown evenly.
When ready, sprinkle more salt onto the potatoes while they are nice and hot. Serve immediately.
I find that parchment paper sticks very bad to potatoes while baking. The best solution is to bake them directly onto a good nonstick baking sheet.