These Crispy Rosemary Garlic Breakfast Potatoes are done in under 30 minutes for the perfect breakfast or brunch side!
Hi, friends! Ending the radio silence here to bring you this super easy breakfast potato recipe that’s a go-to in our household.
We love breakfast potatoes but don’t love how potatoes typically take forever to bake. We don’t have kids yet, but I feel like when we do, we’ll appreciate this under-30 minute version of breakfast potatoes even more.
They’re crispy on the outside, soft on the inside and have the perfect balance of seasoning.
Serve ’em up with scrambled eggs and some crispy bacon!
Side note: Are you team well-done bacon? I love my bacon almost burnt- it should snap when I take a bite. Andrew prefers his like normal people do.
Crispy Rosemary Garlic Breakfast Potatoes: What You’ll Need
- Potatoes of choice (we typically go for the creamy mini golden potatoes- mostly because they’re cute, to be honest)
- Olive or avocado oil
- Garlic (I’m a recent convert to the squeeze-out-of-a-tube pre-minced garlic, but you can do fresh garlic or even garlic powder in a pinch)
- Rosemary
- Sea salt
Kitchen tools you’ll need:
- Cutting board (we swear by these)
- Large rimmed baking sheet
- Mixing bowl
- Silicone baking mat or parchment paper
- Knife
How to Make Breakfast Potatoes
There are two very important things that will make these potatoes bake (a) quickly and (b) crispy. Here we go:
(a) quickly and (b) crispy. Here we go:
(A) Quickly: The smaller your potato pieces, the quicker they will bake. We typically take a small golden potato, slice it in half lengthwise and then slice it into thirds or even fourths. About 1/4″ thickness. Breakfast potatoes are typically smaller pieces than traditional dinner potatoes anyway, so you can get away with it.
(B) Crispy: Avoid over-crowding your baking sheet if you want that crispy outer potato skin. Crowding the potatoes will cause them to steam instead of roast. Spread them out as evenly as you can to allow the air to move freely in the oven. (This goes for any vegetable, by the way. Crowded = steaming instead of roasting = no crispy outside)
Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 20-25 minutes |
| Servings |
servings
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- 12 oz petite gold potatoes
- 1/2 tbsp avocado oil
- 1/2 heaping tsp dried rosemary
- 1/4-1/2 tsp salt
- 1/2 tbsp minced garlic 1-2 cloves
Ingredients
|
|
- Preheat oven to 425.
- Clean potatoes and dry well. Chop potatoes into small pieces (about 1/4" thickness) and toss into a mixing bowl.
- Add avocado oil and toss to coat. Add seasonings and toss to coat again.
- Spread out evenly on a lined baking sheet. Pop into the oven for 15 minutes, until one side is browned.
- Remove from oven, toss potatoes and return to oven for 8-10 minutes.
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