Turns out, the Best Oven-Fried Breakfast Potatoes really do taste like they came out of the fryer! The secret is to coat them in oil before they make their trip through the oven, and voilà! Crispy, golden potatoes with that wonderful fluffy interior, and all of it delicately yet enticingly seasoned! Get ready to find Best Oven-Fried Breakfast Potatoes on your must-make list for every occasion… especially no occasion at all!
Ingredients
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 pounds Yukon Gold potatoes, chopped into 1-1 1/2-inch pieces
- 2 tablespoons olive oil
- cilantro, optional, to taste, chopped, for garnish
- green onions, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line two large baking sheets with parchment paper.
Step 3 –In a small bowl, add the garlic powder, the cumin, the paprika, the salt, and the pepper and mix until well-combined.
Step 4 –In a large mixing bowl, add the potatoes and the oil and toss to combine.
Step 5 –Add the spice mixture to the potatoes and toss to combine.
Step 6 –Pour the potatoes onto the prepared baking sheets, spreading them out evenly and ensuring they are not touching as much as possible.
Step 7 –Bake the potatoes, flipping them once halfway through cooking, until golden-brown and crispy on the outside, about 45-50 minutes.
Step 8 –Serve garnished with the cilantro and the green onions.
