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Crispy Roasted Breakfast Potatoes

Crispy roasted breakfast potatoes are oven-roasted on a preheated baking sheet for deeply golden, crisp edges and tender centers. Paprika, garlic powder, and black pepper season each bite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes scrubbed and cut into 1-inch cubes
  • 3 tbsp vegetable oil divided
  • 1 tsp kosher salt
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 450°F.
  2. Place a rimmed 18x13-inch baking sheet with 1 tablespoon of the oil inside to preheat.
  3. In a large bowl, toss the potatoes with the remaining 2 tablespoons oil, salt, paprika, garlic powder, and black pepper until evenly coated.
  4. Carefully spread the potatoes in a single layer on the hot baking sheet.
  5. Roast for 35 to 45 minutes, turning them once halfway through, until deeply golden and crisp outside and tender when pierced with a fork.

Notes

For the crispiest edges, let the baking sheet preheat with the oil before adding the potatoes. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes may lose their crisp texture. Olive oil can replace the vegetable oil if desired.