Name: Basic Oven Breakfast Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 lb Yukon gold potatoes; 2 tablespoons avocado oil; 1 tbsp arrowroot starch; 2 teaspoons paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper

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Basic Oven Breakfast Potatoes

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Ingredients

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Instructions

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Instructions

Place diced potatoes on a baking sheet lined with a silicone baking liner or parchment paper. Add oil, arrowroot powder, paprika, garlic powder, onion powder, salt and pepper on top of the potatoes and use your hands to mix until the potatoes are evenly coated.

Place in the oven and bake for 30 minutes total, stirring the potatoes halfway through. Remove from the oven when they’re crispy to your liking! If you like your potatoes extra crispy, they could go for another 5-10 minutes. Serve with the rest of your breakfast immediately. Store for up to 4 days in the fridge.

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Tips & Tricks (5)

Cut Potatoes Uniformly 🔪
Cut all Yukon gold potatoes into equal-sized pieces (roughly ¾-inch cubes) to ensure they cook evenly in 30 minutes without some burning while others remain undercooked.
Pre-dry Your Potatoes 🧻
Pat washed potatoes completely dry with paper towels before tossing with oil and seasonings—moisture prevents crisping and proper caramelization on the edges.
Arrowroot Starch Secret ✨
The arrowroot starch creates an ultra-crispy exterior; toss it with your potatoes just before roasting and avoid stirring too frequently to maintain that golden, crunchy coating.
Use High-Heat Oil Wisely 🫗
Avocado oil has a high smoke point perfect for roasting—use about 3 tablespoons per pound of potatoes and ensure even coating for consistent browning throughout the batch.
Season in Layers 🧂
Add half your salt and spice blend before roasting and the remaining half halfway through cooking to build complex flavor depth and prevent over-salting any single area.