I can guarantee these will be the best breakfast potatoes you have ever eaten. They are golden brown and crispy on the outside, while perfectly tender and soft on the inside. They are seasoned but not too salty or too herbaceous. These are the perfect accompaniment to a sunny side up egg with a buttered piece of toast a few slices of ripe avocado.
I have never before cooked breakfast potatoes with such ease and grace and I owe it all to Ree Drummond over at a little blog called The Pioneer Woman. Ever heard of it? I thought you might have. My recipe was adapted from her’s and I think we can all agree that Ree takes the cake when it comes to any sort of comfort food.
These potatoes do all of their work in the oven, leaving you free to prepare other food on your stove top or just kick back and relax with a cup of tea. I used to dice my potatoes, boil them, drain them, saute them in oil and spices and every single time I’d end up with soggy, overcooked potatoes and still somehow never managed to get golden brown on the outside.
Then while laying in bed on Sunday morning, I scrolled across this recipe from The Pioneer Woman. And I thought, hell yeah! This is worth trying. The potatoes are roasted at 425 for about 25 minutes to get them nice and tender, then you crank the heat to 500 for another 20 minutes to give them that golden brown color and crispiness on the outside. It’s genius. And if you’ve ever used any of Ree’s recipes before, I’m sure you’re not surprised. Her recipes are always spot on and super tasty.
These crispy, oven roasted breakfast potatoes are the perfect accompaniment to any delicious breakfast, brunch over even dinner spread!
- 1.5 lbs. baby red potatoes (large diced)
- 2 tablespoons butter (melted)
- 1 tablespoon grapeseed oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Lawry’s seasoning salt
- large pinch Kosher salt
- pinch fresh cracked pepper
- Start by heating your oven to 425 degrees. Line a baking sheet with tin foil. Add all ingredients to a medium sized bowl and stir until potatoes are thoroughly coated. Spread potatoes in a single layer across the pan. Spread them out as much as possible to promote even cooking.
- Bake for 25 minutes, stirring potatoes halfway through. Crank the heat up to 500 and bake for another 20 minutes, stirring halfway through. Season to taste with salt and pepper and serve! Does it get any easier than that?
Adapted from The Pioneer Woman’s recipe.
Keywords: brunch, breakfast, hashbrowns, eggs, bacon, toast, avocado, simple, easy, quick, recipe