Roasted Breakfast Potatoes Fresh Herbs (Print Version)

Golden, crispy potatoes with fresh herbs—perfect hearty side for any morning meal.

# What You'll Need:

→ Potatoes

01 - 2 lbs Yukon Gold or red potatoes, cut into ¾-inch cubes

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Oil & Seasonings

04 - 3 tbsp olive oil
05 - 1 tsp kosher salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika

→ Fresh Herbs

08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh chives, chopped
10 - 1 tbsp fresh thyme leaves

# How to Cook:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, smoked paprika, onion, and garlic until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet.
04 - Roast for 30–35 minutes, stirring halfway through, until potatoes are golden brown and crisp on the edges.
05 - Remove from oven. While hot, toss potatoes with chopped parsley, chives, and thyme. Adjust seasoning to taste.
06 - Serve immediately as a breakfast side or brunch dish.

# Expert Advice:

01 -
  • They get impossibly crispy without the constant attention of stovetop cooking
  • The herb combination transforms ordinary potatoes into something that feels fancy enough for brunch company
02 -
  • Soaking potato cubes in cold water for 30 minutes before roasting removes excess starch and guarantees next level crispiness
  • Do not skip stirring halfway through or you will end up with some burnt pieces and others that are still raw
03 -
  • Dry your potatoes thoroughly after soaking, any moisture will prevent them from getting truly crispy
  • Let the pan sit in the hot oven for at least 5 minutes before spreading the potatoes for an extra crispy bottom

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