It was one of those lazy Sunday mornings, you know the kind. The whole family was gathered around the kitchen, everyone still in their pajamas, waiting for brunch. And there I was, feeling a tad overwhelmed because I wanted to make something special. Brunch is my staple – I love how it pulls everyone together with the promise of good food and laughter. I remembered my grandma’s tip about the best breakfast potatoes ever, and oh boy, I just had to give it a whirl.
The secret she used to share, in her soft-spoken way, was all about getting them crispy on the outside while keeping them tender and fluffy on the inside. She’d say, “It’s the little things, darling,” and she’d wink as she sprinkled her secret blend of spices over the glistening potato chunks. The comforting aroma that filled her kitchen is something I carry with me, and that weekend, I was determined to recreate it.
So, armed with five pounds of red potatoes and my trusty baking sheet, I set out to make this family favorite. The kitchen was bustling, with kids running around and the TV playing softly in the background. It felt just like home. I chopped and stirred, and before I knew it, the oven was doing its magic, turning those humble spuds into crispy pieces of heaven. The smell of garlic and onion mingling with olive oil and butter was enough to get everyone’s attention. The moment those potatoes hit the table, they disappeared faster than you can say “breakfast.”
There’s something incredibly satisfying about making something that brings everyone together, wouldn’t you agree? If you’ve ever wanted to elevate your breakfast game, these potatoes are the way to do it. Give it a try, and you might just find them disappearing from your table in record time, too. So, why not grab those ingredients and get cooking? Let’s dive into the recipe for these scrumptious breakfast potatoes.
How to Make Best Breakfast Potatoes Ever
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Ingredients:
- 5 pounds red potatoes, chopped into pieces
- 1/4 cup olive oil
- 4 minced garlic cloves
- 1 onion, diced
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, chopped
- 1 stick melted butter
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt to taste
- Freshly ground black pepper to taste
Directions:
- Set your oven to preheat at 425°F to get it ready for baking.
- In a large bowl, toss together the chopped potatoes, minced garlic, diced onion, green and red bell peppers with the olive oil, melted butter, seasoned salt, and cayenne pepper. Add a sprinkle of kosher salt and freshly ground black pepper to taste.
- Spread this mixture evenly across a baking sheet, making sure the pieces have room to crisp up.
- Place the baking sheet in the oven and bake for 20 to 25 minutes, shaking the pan a couple of times to ensure even cooking.
- Crank up the oven temperature to 500°F and continue baking until the potatoes achieve a crispy, golden brown finish, approximately another 10 to 15 minutes.
- Before serving, give it a final touch with an extra dash of salt and pepper to enhance the flavors. Serve and enjoy!
Customizing Breakfast Potatoes: Alternative Ingredients
If you’re missing some ingredients or catering to dietary needs, fear not! Sweet potatoes can replace red potatoes for a sweeter twist. Out of olive oil? Try using avocado oil or coconut oil instead. For a zesty kick, swap cayenne for smoked paprika, or omit it altogether for a milder dish.
Best Ways to Store Leftover Breakfast Potatoes
Got leftovers? Just pop them in an airtight container and store in the fridge for up to 3 days. To reheat, spread them on a baking sheet in a preheated oven at 400°F until warmed through—this helps retain that crispy goodness. Avoid reheating in the microwave to keep them from getting soggy.
Perfect Pairings for Breakfast Potatoes
These potatoes pair brilliantly with scrambled eggs or a hearty omelet. Add a side of bacon or sausage for a full brunch spread. For a lighter option, serve with a fresh fruit salad or a dollop of sour cream and chives on top. A freshly brewed coffee or a mimosa will complete the meal.
Pro Tips for the Perfect Breakfast Potatoes
For the crispiest potatoes, make sure to dry them well after washing. Don’t overcrowd the baking sheet—spread them out. Shake the pan gently during baking to distribute heat evenly. If you want an extra pop of flavor, toss in some fresh herbs like rosemary or thyme before baking.
Seasonal Twists for Breakfast Potatoes
In the summer, consider adding fresh corn or zucchini for a seasonal flair. During fall, mix in some diced butternut squash. In winter, a sprinkle of nutmeg or cinnamon can bring some warmth. As spring arrives, fresh asparagus or peas add a delightful touch.
FAQs:
Can I make these potatoes ahead of time?
Absolutely! You can chop the potatoes and prep the vegetables the night before. Store them in a bowl of water in the fridge to prevent browning, then drain and pat dry before cooking. This will save you time in the morning while still delivering that fresh, homemade taste.
What type of potato is best for this recipe?
Red potatoes are ideal due to their waxy texture, which helps them hold their shape during roasting. However, if you’re in a pinch, Yukon Golds also work nicely, providing a creamy interior and crispy exterior. Avoid using Russets as they tend to fall apart.
How can I make this dish spicier?
If you’re a fan of heat, feel free to increase the cayenne pepper or add a dash of crushed red pepper flakes. You might also consider incorporating a spicy sausage or chorizo into the mix before baking to give the potatoes an extra kick.
Is there a dairy-free alternative for butter?
Certainly! You can replace butter with a dairy-free spread such as coconut oil or vegan margarine. Both options will still give you that rich, buttery flavor without compromising on the dish’s texture or taste.
Can I use dried herbs instead of fresh?
Yes, dried herbs are a great substitute if fresh ones aren’t available. Just remember that dried herbs are more concentrated, so use less—about one-third of the amount of fresh herbs. They’ll still impart that delightful savory flavor to your potatoes.
How do I prevent the potatoes from sticking to the baking sheet?
To avoid sticking, make sure to use a good quality baking sheet and line it with parchment paper or a silicone baking mat. Additionally, tossing the potatoes in enough oil before spreading them out can help prevent them from sticking to the pan.
Best Breakfast Potatoes Ever
Equipment
- oven
- mixing bowl
- baking sheet
Ingredients
- 5 pounds red potatoes chopped into pieces
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 medium onion diced
- 1 medium green bell pepper roughly chopped
- 1 medium red bell pepper chopped
- 1 stick butter melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Begin by preheating your oven to 425°F.
- In a large bowl, combine the red potatoes, minced garlic, diced onion, and both chopped bell peppers with the olive oil and melted butter. Add seasoned salt and cayenne, along with a pinch of kosher and black pepper, then mix everything well until the potatoes are evenly coated.
- Spread the mixture onto a baking sheet in a single layer, and place it in the oven to bake for 20 to 25 minutes. Remember to shake the pan twice during baking for even cooking.
- After the initial bake, set your oven temperature to 500°F and continue roasting the potatoes until they turn crispy and golden, which will take another 10 to 15 minutes.
- Before serving, sprinkle a touch more salt and black pepper on top for added flavor. Enjoy your delightful breakfast potatoes!
