Breakfast Potatoes
My favorite breakfast potato recipe - potatoes are extra crispy on the outside and creamy in the middle.
Servings: 4 people
Ingredients
- 2 pounds Yukon Gold potatoes diced
- 1/4 cup olive oil or more
- kosher salt
Instructions
- Preheat oven to 425ºF.
- Line a baking sheet with parchment paper.
- Add raw potato cubes to a saucepan and pour in enough water just to cover them. Add a generous pinch of salt. Bring to boil over medium-high heat. Reduce heat slightly and simmer until potatoes are tender on the outside, but still firm in the center (5 to 8 minutes). With the lid, carefully strain out the water.
- Cover saucepan with lid and, with potholders on each hand, grip the sides of the saucepan, securing the lid. Shake several times. Check to see if the potatoes look fuzzy. If not, shake again.
- Add olive oil to potatoes and gently stir to coat. Pour potatoes onto prepared baking sheet and spread them into a single layer, do your best to give each piece of potato a little room.
- Bake for 30 to 35 minutes until crispy and golden brown outside and creamy in the middle. Season to taste with kosher salt and serve.
Video
Notes
- You can also use red potatoes for this recipe. I don't recommend russet potatoes as they're less likely to hold their shape.
- If you prefer a neutral flavored oil, avocado oil is a good option.
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 936mg | Fiber: 5g | Vitamin C: 25.8mg | Calcium: 68mg | Iron: 7.4mg
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