Crispy Oven-Roasted Breakfast Potatoes
Crispy breakfast potatoes roasted to perfection in the oven. These easy roasted breakfast potatoes are seasoned with warming spices like turmeric, garlic, and cumin, and make the perfect breakfast or brunch side dish.
Servings 6 servings
Calories 146cal
Ingredients
- For the potatoes:
- 2 pounds russet potatoes, cut into ½ inch cubes
- 2 tablespoons olive oil
- For the spice mix:
- ¾ teaspoon garlic powder
- ¾ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon paprika
- ¼ teaspoon red cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F. Coat large baking sheet with nonstick cooking spray to prevent sticking.
- Add potatoes to a large bowl, drizzle with 2 tablespoons olive oil, then add the following spices: garlic powder, cumin, coriandr, paprika, ground turmeric, red cayenne pepper, salt and pepper. Use clean hands to toss potatoes to coat the the potatoes in oil and spices. Add potatoes to the baking sheet and spread out evenly.
- Bake for 20 minutes, then use a metal spatula to toss potatoes, increase heat to 475 degrees F and cook potatoes for another 15-20 minutes until they are golden brown and slightly crisp to your liking.
- Serve with ketchup or hot sauce! Serves 6-8.
Notes
To store: store any leftover breakfast potatoes in airtight containers in the refrigerator for up to 3-5 days.
To reheat: feel free to reheat the potatoes right back in the oven at 400 degrees F for about 10 minutes. You can also reheat them in the microwave until warmed through, though they won't be as crispy.
See the full post for even more tips and tricks!
Nutrition
Serving: 1serving | Calories: 146cal | Carbohydrates: 24.3g | Protein: 2.7g | Fat: 4.6g | Saturated Fat: 0.7g | Fiber: 3.8g | Sugar: 1.3g