Is there really anything better than waking up to a giant tray of breakfast potatoes? Specifically breakfast potatoes that are doused with some herbs, dipped in ketchup, and served alongside a soft scrambled egg or two?
Perfecting the art of the breakfast potato is serious work. The Andaz on 5th Ave in NYC does it like no one else – and because I can’t fly back and forth to NYC every time I need some breakfast tots, I recreated them at home. Perfect crisp on the outside, tender in the middle, seasoned to perfection and sprinkled with herbs before eating. It’s not the sexiest breakfast but it’s pretty incredible!
Make ’em to feed a crowd and they’ll disappear in seconds!
Breakfast Potatoes
Ingredients
- 1 ½ pounds red potatoes scrubbed clean and dried (the ones that are kinda a little circle shape, and could easily be cut into 4 pieces)
- 3-4 tablespoons olive oil
- 1 tsp kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon italian seasoning
- ½ teaspoon freshly cracked black pepper
Instructions
- Pre-heat your oven to 425 degrees F.
- Scatter the quartered potatoes on a half sheet pan and drizzle with olive oil. Sprinkle the seasonings on top and toss to combine.
- Transfer the baking sheet into the oven and roast for 25-30 minutes until the potatoes are golden brown around the edges and fork tender.
- Remove from the oven and serve as needed
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
These look absolutely amazing- such a hearty breakfast treat.
Okay. These look delicious. I am just going to have to make them this weekend!!!
GAH!!!! I want this all right now!!
That’s exactly how I eat it – straight out of the pan. Forget plating!
I don’t think I can wait until breakfast, I am having these for dinner!
Potatoes are a must for a good egg breakfast on Sunday morning.
Mmm, these potatoes look incredibly delicious, I can’t wait to try your recipe Gaby! Wishing you a very happy New Year!
Now this is my kind of breakfast! Think I could indulge in potatoes any time of day.. pinned!
For years I have been making breakfast potatoes, and I never thought about baking them, I like it!
Just put these bad boys into the oven! Can’t wait until they are done!
Just made them for a brunch and they were great! Excellent seasoning, potatoes done just right,
I make this all the time for my son and he loves it.
So good! Now how can I reheat them to be just as delicious?
I just saute them in a bit of olive in a non-stick pan every morning
Hi Gabby! How many does this serve?
4-6