Breakfast Potatoes Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 29 minutes

Ingredients

2 lbs yukon gold potatoes

1 tsp sea salt (or to taste)

1/4 tsp black pepper

1 tsp paprika (or to taste)

3 Tbsp extra light olive oil (or any high heat cooking oil)

1 Tbsp parsley (finely chopped, optional garnish)

Directions

Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) *see note on using silpat vs. parchment.

Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)

Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to evenly coat potatoes.

Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.