Crispy Oven Baked Breakfast Potatoes
, Serves 7
Cubed red potatoes tossed in oil and spices, roasted until tender, then broiled for a crisp, golden finish.
| prepPreheat oven to 450°F / 230°C | ||||||
| prepSpray 18 × 13-inch / 46 × 33 cm rimmed baking sheet with non-stick spray | ||||||
| 1.1 kg red potatoes (about 5 large), cut in just-over-1/2-inch / 1.5 cm cubes | Mound potatoes, drizzle with oil | Sprinkle spices, toss to coat | Spread in single layer, bake 450°F / 230°C, 15 min | Toss, bake until just tender, 15 min | Rack 5 in / 13 cm from broiler; broil 2-3 min | Toss, broil 1-2 min until crisp; serve warm |
| 80 ml olive oil | ||||||
| 1 tsp salt, plus more to taste | ||||||
| 1 tsp freshly ground black pepper | ||||||
| 3/4 tsp garlic powder | ||||||
| 3/4 tsp paprika | ||||||
| 1/2 tsp onion powder | ||||||
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