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.
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: easy baked potatoes recipe dairy free gluten-free vegetarian