Breakfast Potatoes (So Crispy!)

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 425ºF.

2. 2

   Cut 2 pounds Yukon gold potatoes into 1 1/2-inch chunks (no need to peel). Optional: If you’d like extra-crispy potatoes, place them in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are almost knife tender but not totally soft, about 10 minutes. Drain in a colander, then shake the colander or stir gently with a fork to rough up the edges of the potatoes.

   10 min
3. 3

   Place the potatoes on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, melted butter, or melted bacon fat. Sprinkle with the remaining 1 teaspoon kosher salt, 1/2 teaspoon chili powder if desired, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Add the potatoes and toss to coat. Arrange into a single layer.

4. 4

   Roast, stirring every 20 minutes, until golden-brown and very crisp, 40 to 60 minutes total. Taste and season with more kosher salt as needed. Garnish with 2 tablespoons finely chopped fresh parsley or cilantro if desired.

   20 min

Recipe Notes

1. 5

   Make ahead: The potatoes can be cut and placed in the pot with the water and kosher salt and kept at room temperature for up to 4 hours before cooking.Storage: Leftover potatoes can be refrigerated in an airtight container for up to 4 days.