Breakfast Potatoes

“On several occasions I have tried to fry frozen diced potatoes in a skillet as a quick option for making breakfast potatoes. Every time … FAIL. Oily, mushy, nasty mess into the round file. So I said screw this, I’m making everything fresh and in the oven. So much better! Using Yukon gold potatoes has two distinct advantages: one, no need to peel them like Russets, and two, they hold their shape well and do not turn to mush so easily. And a couple minutes under the broiler and you get a nice crispy potato. The seasonings here are very customizable. Next time I might add a little chili powder for some kick (add a bit of Cayenne if you really want some heat) or substitute smoked paprika for something special.” – April Ferre

Breakfast Potatoes

Course: Breakfast


  • 2 Pounds Yukon Gold Potatoes
  • 3 Tablespoons Olive Oil
  • 1 1/2 Teaspoons Sea Salt
  • 1 1/2 Teaspoons Paprika
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • Chopped Fresh Parsley or Chives For Garnish


  • Preheat oven to 400 degrees. Line a large baking sheet with a silicone mat (preferred) or foil.
  • Dice potatoes into 1/2-inch cubes. You can peel them if you wish, but it is not necessary.
  • Place potatoes in a large bowl and toss with olive oil. Add seasonings and toss to coat. Seasonings can be adjusted to taste.
  • Arrange potatoes in a single layer on lined baking sheet and bake at 400 degrees for 20 minutes or until cooked through.
  • Carefully stir the potatoes and then broil for 2 to 4 minutes until golden and crispy. Stir and broil once more.
  • Serve sprinkled with chopped parsley or chives if desired.

2023 Adapted Recipe – April Ferre – Adapted from Natasha’s Kitchen