Description
These sheet-pan breakfast potatoes (home fries) are easy to make in the oven and are perfectly seasoned. They’re crispy on the outside and fluffy on the inside.
Ingredients
Units
Scale
- 1.5 lbs Russet potatoes, peeled and cut into bite-sized pieces (Note 1)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon paprika (Note 2)
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- A pinch of red pepper flakes (optional)
- Freshly ground black pepper
- 1–2 tablespoons fresh parsley, finely chopped for garnish
Instructions
- Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper.
- Peel the potatoes and cut them into bite-sized pieces. In a large bowl, toss the potatoes with olive oil, paprika, salt, garlic powder, onion powder, red pepper flakes (if using), and a few grinds of black pepper until the potatoes are evenly coated.
- Transfer the potatoes to the baking sheet and spread into a single layer. Bake for 15 minutes.
- Remove the baking sheet from the oven and use a spatula to toss the potatoes around, then put it back in the center of the oven to continue baking for another 10-20 minutes or until they’re golden brown. Serve with a sprinkle of fresh parsley.
Notes
- Cut them evenly, in 1/2 inch chunks. If you don’t have Russet potatoes, you can use Yukon Gold, yellow, or red potatoes for this recipe. I like to peel my potatoes, but you can leave the skin on if you prefer. Just give them a good scrub to clean them first.
- I use sweet paprika for this recipe, but you can use smoked paprika if you prefer a smoky flavor.
- Nutrition information is a rough calculation based on three servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 227
- Sugar: 2.3 g
- Sodium: 482 mg
- Fat: 4.33 g
- Saturated Fat: 0.62 g
- Unsaturated Fat: 0.58 g
- Trans Fat: 0 g
- Carbohydrates: 43.6 g
- Fiber: 3.6 g
- Protein: 5.47 g
- Cholesterol: 3 mg