Crispy Oven-Roasted Breakfast Potatoes Recipe

Roasting your breakfast potatoes in the oven is an excellent way to save time and space on the stove. But that's not the only benefit! This method will give you some of the crispiest, most flavorful potatoes you've ever had thanks to a surprising ingredient: baking soda.

By following this simple yet effective technique, youll master the art of perfectly crispy potatoes. This method, developed by Kenji Lpez-Alt from Serious Eats, works wonders by raising the pH level of the water used to boil the potatoes. This breaks down the surface of the potatoes, giving them a rough texture that results in a perfectly crispy exterior when roasted. It's a technique that's both effective and easy to execute!

Not only do these potatoes have an incredible texture, but they also boast a classic, time-tested seasoning blend that pairs beautifully with any breakfast spread. This is the same seasoning mix I used for home fries at the diner where I worked in high school. And if its been working for decades, why change it?

Now, lets get to the recipe! Follow these steps, and youll be on your way to making crispy, flavorful potatoes in no time.

Ingredients

• 2 1/4 pounds Yukon Gold potatoes, peeled and quartered
• 6 cups cold water
• 4 1/2 teaspoons kosher salt, plus more to taste
• 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 pepper
• Optional: 2 tablespoons olive oil for sauting
• Optional: 3/4 cup diced red onion
• Optional: 1/2 cup diced peppers
• Salt to taste
• Optional: 1/3 cup thinly sliced green onions

Directions

Step 1: In a large pot, combine cold water, 4 1/2 teaspoons of kosher salt, and baking soda. Place the pot over high heat and bring it to a boil.

Step 2: Once the water is boiling, add the quartered potatoes and reduce the heat to a simmer. Cook for about 10 to 12 minutes, or until the potatoes are just barely tender.

Step 3: Drain the potatoes and let them sit for 30 seconds to steam off excess moisture.

Step 4: While the potatoes are resting, whisk together the olive oil, garlic powder, onion powder, smoked paprika, black pepper, and cayenne in a large mixing bowl.

Step 5: Add the drained potatoes to the bowl of seasoned oil. Toss gently using a spatula, making sure the potatoes are evenly coated. This will also roughen up the surface of the potatoes, which is key for creating crispy edges.

Step 6: Preheat your oven to 450F (230C). Line a baking sheet with parchment paper.

Step 7: Spread the coated potatoes in a single layer on the prepared baking sheet. Scrape any mashed potato bits from the bowl and smear them over the tops of the potatoes. This extra bit of starch will help crisp them up even more. Season with a pinch of salt.

Step 8: Roast the potatoes in the preheated oven for 45 to 60 minutes, or until the potatoes are golden brown and the edges are very crispy. For the best results, turn the potatoes every 15 to 20 minutes during roasting to ensure even crisping.

Step 9: While the potatoes are roasting, heat the olive oil in a large skillet over medium heat. Add the diced onions and peppers, along with a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, and the peppers have softened and become sweet, about 5 minutes.

Step 10: Once the onions and peppers are done, turn off the heat and stir in the thinly sliced green onions, allowing them to cook in the residual heat from the pan.

Step 11: Serve the crispy roasted potatoes hot, topped with the sauted onions and peppers.

Enjoy your deliciously crispy, flavor-packed breakfast potatoes!

Nutrition Facts (per serving)

• Calories: 414
• Total Fat: 17g (22% Daily Value)
• Saturated Fat: 2g (12% Daily Value)
• Cholesterol: 0mg (0% Daily Value)
• Sodium: 1762mg (77% Daily Value)
• Total Carbohydrate: 60g (22% Daily Value)
• Dietary Fiber: 7g (24% Daily Value)
• Total Sugars: 6g
• Protein: 7g (15% Daily Value)
• Vitamin C: 52mg (58% Daily Value)
• Calcium: 68mg (5% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 1496mg (32% Daily Value)