Crispy Breakfast Potatoes
Crispy Breakfast Potatoes are the perfect addition to a hearty breakfast or any meal of the day. Seasoned potato cubes that are golden brown on the outside and fluffy on the inside.
Servings: 4 Servings
Calories: 482kcal
Ingredients
- 2 pounds russet potatoes
- 1 medium onion
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 cup olive oil
Instructions
- Preheat oven or pellet grill to 425°.
- Peel potatoes and dice into small pieces. We love using this veggie chopper to speed up the process.
- Rinse the potatoes really well. Drain and pat dry with paper towels.
- Place on a rimmed baking sheet.
- Dice the onion and add to the potatoes.
- In a small bowl, combine garlic, onion, dill, smoked paprika, basil, salt and pepper.
- Sprinkle over the potatoes and toss to coat.
- Drizzle with olive oil and mix well.
- Cook in oven or preheated pellet grill.
- About 5 minutes before the potatoes are done, stir with a spatula and continue cooking until crispy.
- Serve immediately.
Notes
Store leftover potatoes in a zip top bag or airtight container in the refrigerator up to 3 days.
Reheat in a skillet coated lightly with olive oil or butter and cook over medium heat. Stir occasionally until heated through.
Nutrition
Serving: 1g | Calories: 482kcal | Carbohydrates: 54g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Sodium: 508mg | Fiber: 6g | Sugar: 4g