Sheet Pan Crispy Breakfast Potatoes

Instructions

Preheat the oven to 400°F (200°C). Line an 18x13-inch baking sheet with foil or parchment paper for easy cleanup.

Wash 2 pounds red baby potatoes and cut them into 1/2-inch pieces. No need to peel.

In a large bowl, combine the potatoes with 1/4 cup vegetable oil, 1 1/2 teaspoon salt , 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika. Toss well to coat the potatoes evenly.

Spread the seasoned potatoes in a single layer on the lined baking sheet. Drizzle any remaining oil from the bowl over the potatoes for extra crispiness.

Place the baking sheet in the oven and cook for 15 minutes. After 15 minutes, stir the potatoes with a wooden spoon. If desired, add extras like sliced onions, bell peppers, mushrooms, fresh garlic, or cubed ham. Return the pan to the oven.

Continue cooking for another 15 minutes, or until the potatoes are browned and fork-tender. Serve hot.

Breakfast,Brunch