Super Crispy Oven-Roasted Breakfast Potatoes
Looking for a super crispy breakfast potato recipe? You’ve come to the right place! A secret ingredient ensures the outside of the potato is crispy and crunchy, while the inside is pillowy soft.
Looking to spend less on food? Incorporating more cheap ingredients into your daily routine is the best way to go. Some of my favorites are potatoes, eggs, rice, carrots, cabbage, beans, and lentils. But finding new ways to make these simple ingredients into a meal can be a challenge.
If you’re looking for some potato inspiration, in particular, I’ve got you covered: These oven-roasted potatoes are two things: Super flavorful and super crispy.
How To Make Super-Crispy Oven-Roasted Potatoes
I discovered a great technique for making extra-crispy roasted potatoes on Serious Eats:
Basically, the potatoes are par-boiled in alkaline water – that is, water with a small amount of baking soda added. This helps break down the surface of the potato, and makes the exposed skin extra starchy for maximum crunch.
If you want extra-crispy potatoes, don’t skip this step.
After the potatoes are par-boiled, they’re tossed in a generous amount of olive oil and spices and roasted at 450F.
These Potatoes Have All The Spices
I like roasted potatoes with a lot of spices. And I kind of went nuts with these potatoes – but it ended up working out really deliciously.
I used salt and pepper, turmeric, cayenne pepper, garlic powder, fajita seasoning, and smoked paprika. I also added some chopped fresh jalapeno and red bell pepper for more flavor and variety.
Feel free to use your own favorite spice blend.
Got leftover potatoes? Use them and other breakfast foods like sausage, peppers, and cheese to fill these breakfast empanadas.
Love hash browns? Try them fully loaded, like they do at Waffle House!
Crispy Oven-Roasted Breakfast Potatoes
Do you like ketchup, another sauce or no sauce on your potatoes?
If you're a non-traditional sauce lover, check out this all-purpose dipping sauce recipe or these 25+ dipping sauce ideas for potatoes,
Ingredients
- 2 pounds new potatoes (or other small potato)
- 1 tablespoon salt (for water)
- 1 teaspoon baking soda
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 to 1 teaspoon each of the following spices: Turmeric, cayenne pepper, garlic powder, fajita seasoning, smoked paprika
- 1 finely chopped jalapeno pepper, optional
- 1/2 finely chopped red bell pepper, optional
Instructions
- Preheat oven to 450F. Wash potatoes - but don't peel. Cut potato into fourths, or into bite-sized pieces.
- Bring large pot of water to a boil, adding the salt and baking soda. Once water is boiling, add potato chunks. Boil for about 5 to 6 minutes, until potatoes are fork tender. Remove from heat and drain.
- In a large bowl, combine olive oil and spices. Add cooked potatoes and toss to ensure even coating.
- Place potatoes on a large baking sheet. Place in oven and bake for 20 minutes. Remove from oven and use a spatula to gently move potatoes around and unstick any stuck potatoes, to ensure even roasting.
- Return potatoes to oven and roast for an additional 30 to 40 minutes, until potatoes are cooked to your liking. Watch carefully, as oven temperatures and cooking times can vary!
Perfect timing! I have a bag of potatoes I need to do something with!
The stars aligned! Let me know what you think 🙂
Looks super yummy!! Makes my mouth water looking at the pictures.
I am so excited to try this! I’ve always had trouble keeping them crispy, especially in the oven. Can’t believe I never thought of doing that!
These potatoes came out super crispy. But I feel as though I over cooked them. I put them in for 20 minutes flipped them. And then put them in for 30 minutes more. I checked after 25 minutes and they were a bit over done. I think 15 minutes would have been enough.
Anyone tried parboiling the night before then roasting the next morning?
I haven’t – but I think that would work. Let us know if you try!
I roasted for the initial 20 minutes, flipped them and then re roasted them for another 20 minutes. They were way overdone! Crispy to the point of being borderline burnt. The peppers I added were disintegrated. I think they may have been fine after the first 20 minutes. I’ll have to make them again to know for sure. These were an absolute fail.
Thanks for your comment, Claire. Sorry they didn’t turn out for you. Be sure to keep an eye on the potatoes after you take them out to flip. I’ll update the recipe with more clear instructions.