Crispy Roasted Breakfast Potatoes Recipe
Roasted Breakfast Potatoes with caramelized onions, rosemary, and thyme. Easy prep, slow-roasted until tender and full of flavor. Perfect for Christmas morning or breakfast-for-dinner.
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Servings: 6
Calories: 369kcal
Ingredients
- 3 pounds russet potatoes diced into 1/2-inch cubes
- 1/2 cup + 1 teaspoon olive oil divided
- 1 tablespoon fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 cups yellow onion thinly sliced
Instructions
- Preheat the oven to 425°F.
- Place diced potatoes into a large bowl, then add the olive oil. (It will feel like a lot of oil; this helps with roasting.) Toss to coat, then sprinkle with rosemary, thyme, kosher salt, black pepper, garlic powder, and onion powder. Toss again until evenly coated. It will look oily; this helps with roasting.
- Transfer the potatoes to a 9x13-inch glass baking dish and spread them into an even layer. Roast for about 1 ½ hours, stirring every 20 minutes and scraping up any pieces that stick, until potatoes are crispy and tender.
- While the potatoes roast, set a medium skillet over medium-high heat and add the remaining 1 teaspoon olive oil. Add the thinly sliced onion and sauté for 10 to 15 minutes, stirring frequently, until golden and caramelized. Remove from heat and set aside.
- When the potatoes are done, gently stir in the caramelized onions. Adjust seasoning to taste and serve hot.
Nutrition
Calories: 369kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 790mg | Potassium: 1064mg | Fiber: 4g | Sugar: 4g | Vitamin A: 126IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 3mg
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