Description
These flavorful little potato cubes are delicious under fried eggs in the morning but they can also be used as a side dish with roasted meats or even as crunchy potato croutons to add some heft to salads.
Ingredients
Units
Scale
- 1/3 cup extra virgin olive oil
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
- 1 tablespoon smoked paprika
- 1 teaspoon hot paprika (or 1/2 teaspoon cayenne pepper)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Parsley or chives for serving (optional)
Instructions
- Preheat oven to 425 degrees
- Peel the potatoes. Cut them into 1/2 inch dice keeping them small and as uniform in size as possible.
- In a small bowl, mix the smoked paprika, hot paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Pour the olive oil onto a baking sheet pan. Put the potatoes on the oil and using your hands, toss to coat all sides of the diced potatoes in the oil.
- Sprinkle the seasoning evenly over the potatoes. Then, turn the potatoes again to coat all sides with the seasoning mix.
- Roast in the oven for 20 minutes. Remove the pan and if the bottoms are crispy, use a spatula to turn the potatoes. Roast for another 20 minutes. Toss again and continue to roast, checking every 5 minutes for desired doneness.
- When done, taste the potatoes and add more salt and pepper if needed.
- Sprinkle with parsley or chives if desired and serve immediately. Or, let the potatoes cool and store in an airtight container in the refrigerator for up to 3 days.
Notes
I don’t like to use other potatoes in this recipe. I find the Yukon gold potatoes work best.
To reheat leftovers and keep them crispy, you can pop them in an air fryer, toss them in a hot skillet, or put them back in the oven at 350 degrees for 10 minutes or until warm.
Use leftover roasted breakfast potatoes in breakfast burritos, with eggs, alongside a rotisserie chicken, or in salads.