Bangin’ Breakfast Potatoes
A delicious and comforting dish featuring crispy, flavorful potatoes perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 2 lbs Yukon Gold Potatoes These creamy potatoes hold their shape well.
- 2-3 tablespoons Olive Oil Adds richness and helps with crispy texture.
- 4 cloves Garlic, minced Provides an aromatic punch.
- 2 tablespoons Fresh Rosemary, chopped Enhances the overall flavor.
- 1 teaspoon Paprika Can be smoky or sweet.
- to taste Salt and Pepper Essential for seasoning.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and dice the potatoes into bite-sized pieces.
- In a large bowl, combine the diced potatoes with olive oil, minced garlic, chopped rosemary, paprika, salt, and pepper. Toss well.
Cooking
- Spread the potatoes out on a baking sheet in a single layer.
- Bake in the oven for 20 minutes. Then stir to ensure even cooking.
- Return to the oven and bake for an additional 10-15 minutes until golden brown.
- Serve immediately.
Notes
To store leftovers, let them cool completely before transferring to an airtight container. They will keep in the fridge for up to 4 days. Reheat in an oven at 350°F (180°C) for 10-15 minutes.