Description
A crunchy, delicious side dish perfect for breakfasts or brunches, these oven-roasted potatoes have golden edges and a fluffy interior.
Ingredients
Scale
- 2 lbs Russet potatoes, scrubbed and diced into 1-inch pieces
- 3 tablespoons avocado oil (or olive oil)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Soak the diced potatoes in cold water for at least 15 minutes.
- Drain and dry the potatoes thoroughly.
- Toss the dry potatoes with avocado oil until evenly coated.
- Mix together the smoked paprika, garlic powder, onion powder, dried rosemary, salt, and black pepper.
- Sprinkle the seasoning mixture over the potatoes and toss to coat.
- Spread the potatoes in a single layer on the baking sheet.
- Roast for 20 minutes, then carefully flip the potatoes.
- Return to the oven and roast for another 15-20 minutes until golden brown and crispy.
- Remove from the oven, sprinkle with parsley, and serve immediately.
Notes
For extra crunch, consider tossing the potatoes with a tablespoon of cornstarch before oiling. Pair with sunny-side-up eggs or for an elevated brunch, serve alongside Greek yogurt and smoked salmon.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg