Crispy Oven-Roasted Breakfast Potatoes Recipe

crispy roasted potatoes in white bowl topped with chives and red pepper

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

Jump to Nutrition Facts

Roasting your breakfast potatoes in the oven is a great way to free up valuable stove space, but that's only the second best reason to do it.

How to Make Crispy Oven-Roasted Breakfast Potatoes

By using this highly scientific, but very simple technique, you will be enjoying some of the tastiest and crispiest potatoes you’ve ever had, breakfast or otherwise. And, believe it or not, it’s all thanks to a little bit of baking soda. Before we get to the recipe, here are some notes from the chef:

How it works: As I mention in the video, the method was developed by Kenji López-Alt, and the crew at Serious Eats, and it really does work amazingly well. By raising the pH level of the water we boil them in, the outside of the potatoes breaks down as they’re tossed in the flavored oil. It’s this roughed up, shaggy, starchy surface that results in such a profound level of crustification during the roasting process.
Time-tested flavor: These potatoes have much more to offer than an incredible texture. Thanks to a time-tested seasoning blend, these potatoes have the perfect flavor profile to pair with any of your favorite breakfast foods. And, when I say “time-tested,” I mean it. These are the same spices I was taught to use on the home fries at the diner I worked during high school. Hey, if it’s not broken don’t fix it.

No matter how you season your potatoes, this really is a wonderful technique to learn, and I really do hope you give this a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients

2 1/4 pounds Yukon Gold potatoes, peeled, and quartered
6 cups cold water
4 1/2 teaspoons kosher salt, plus more as needed
scant 1/2 teaspoon baking soda
3 tablespoons olive oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
a pinch of cayenne

Onions and Peppers (optional):

2 tablespoons olive oil
3/4 cup diced red onion
1/2 cup diced peppers
salt to taste
1/3 cup thinly sliced green onions

Directions

Combine water, 4 1/2 teaspoons kosher salt, and baking soda in a large pot over high heat and bring to boil. Add potatoes, reduce heat to simmer, and cook until just barely tender, 10 to 12 minutes. Drain and let sit for 30 seconds.
Meanwhile, whisk together olive oil, garlic powder, onion powder, paprika, ground pepper, and cayenne in a large mixing bowl.
Transfer potatoes into the bowl of seasoned oil and toss with a spatula until potatoes are evenly coated, and are roughened up a bit on the surface.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Spread out potatoes on the prepared baking sheet and smear any excess mashed potato bits in the bowl over the tops of the potatoes. Season with a pinch of salt.
Roast in the preheated oven until potatoes are browned, and the edges are very crispy, 45 to 60 minutes. For best results, turn potatoes over every 15 to 20 minutes until done.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, peppers, and salt and cook, stirring, until onions are soft and translucent and peppers have softened and sweetened, about 5 minutes. Turn off heat and stir in green onions to be cooked by the residual heat.
Serve hot, topped with sauteed onions and peppers.

Chef John

Nutrition Facts (per serving)

414	Calories
17g	Fat
60g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 414
% Daily Value *
Total Fat 17g	22%
Saturated Fat 2g	12%
Cholesterol 0mg	0%
Sodium 1762mg	77%
Total Carbohydrate 60g	22%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 7g	15%
Vitamin C 52mg	58%
Calcium 68mg	5%
Iron 3mg	18%
Potassium 1496mg	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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