Best Breakfast Potato Recipe
This Breakfast Potato recipe turns out perfectly golden and crispy every time, with lots of seasoning and whole cloves of roasted garlic.
Ingredients
- 2 pounds yellow potatoes scrubbed (about 5-6 medium-small potatoes)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ cup whole peeled garlic cloves
- 2 tablespoons unsalted butter cut into small cubes
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 ½ tablespoons chopped fresh chives for garnish (optional)
Instructions
- Preheat oven to 450 degrees F. Pierce each potato in several places with a fork and place on microwave-safe plate. Transfer potatoes to microwave and cook 3 minutes. Insert paring knife into the thickest part of each potato. You’re looking for a potato that is just starting to get tender, but the knife still meets some resistance. Smaller potatoes will cook faster than larger ones. Remove small potatoes and continue cooking larger ones in 1 minute intervals as needed.
- Transfer potatoes to refrigerator and chill 10 minutes.
- Pour oil into large rimmed baking pan and spread so the whole pan is coated. Cut potatoes into 1-inch pieces and place on pan (they will still be pretty warm, this is OK).
- Sprinkle potatoes with salt. Add garlic cloves and butter to pan and use pancake turner to toss until oil is coating all potatoes. Rearrange potatoes so that they are in a single layer, as evenly spaced as possible.
- Transfer to oven and bake 25 minutes. Remove from oven and sprinkle with garlic powder, chili powder and pepper; toss until well combined. Rearrange potatoes so that they are in a single layer, as evenly spaced as possible.
- Return to oven and cook 10 to 15 minutes longer, or until potatoes are very dark golden brown. Serve garnished with chives, if desired.
Notes
Heads up! We're not adding the garlic powder, chili powder and pepper to the potatoes until they're about 3/4 of the way roasted. We tested this recipe a BUNCH of times, and we learned that if you add the spices earlier, they burn. So adding the spices after the potatoes have already roasted a bit is the move.
Calories: 291kcal, Carbohydrates: 40g, Protein: 5g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 600mg, Potassium: 975mg, Fiber: 5g, Sugar: 2g, Vitamin A: 303IU, Vitamin C: 45mg, Calcium: 32mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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