Crispy Smoked Paprika Roasted Breakfast Potatoes
Golden-brown breakfast potatoes seasoned with smoky paprika, garlic powder, and black pepper create a crispy-outside, fluffy-inside side dish perfect for weekend brunches or hearty breakfasts. The combination of russet potatoes and yellow onions roasted at high heat develops deep caramelization while the smoked paprika adds a distinctive smoky flavor that sets these apart from standard breakfast potatoes.
Ingredients
Instructions
- 1
Preheat oven and wash potatoes well, then dice into 1/2 to 3/4-inch cubes
- 2
Dice onion into similar sized pieces
- 3
Add diced potato and onion to large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper, tossing until well coated
- 4
Line large baking sheet with parchment paper and spread potatoes and onions in single layer
- 5
Roast for 40-60 minutes, stirring every 20 minutes, until brown and crispy
- 6
Taste and add additional salt if needed
- 7
Serve hot with ketchup if desired
Tips
Cut potatoes and onions into uniform pieces to ensure even cooking and browning.
Don't overcrowd the baking sheet - use two sheets if needed to maintain single layer for maximum crispiness.
Stir every 20 minutes to prevent sticking and promote even browning on all sides.
Good to Know
Store leftovers in refrigerator up to 3 days
Can prep and season potatoes up to 4 hours ahead, refrigerate until ready to roast
Serve immediately while hot and crispy
Common Mistakes
Cut potatoes uniformly to avoid uneven cooking
Don't skip parchment paper to prevent sticking
Stir regularly to avoid burning bottom pieces
Substitutions
FAQ
Can I use other potato varieties?
Yes, Yukon Gold or red potatoes work well but may have different textures. Russets give the crispiest exterior with fluffy interior.
What if my potatoes aren't getting crispy?
Increase oven temperature to 425F, ensure single layer spacing, and roast longer. Moisture content varies by potato age and storage.
How long will these keep in the refrigerator?
Cooked roasted potatoes keep 3-4 days refrigerated. Reheat in oven at 375F for 10-15 minutes to restore crispiness rather than microwaving.