Crispy Breakfast Potatoes using Breakfast Infused Olive Oil Blend

These potatoes roast up with crisp, golden edges, tender centers, sweet onion, and a savory finish that makes the whole pan smell irresistible. A drizzle of Breakfast Infused Olive Oil Blend brings caramelized onion, garlic, herb, nutritional yeast, and smoked paprika notes into every bite, turning a simple morning skillet into brunch-worthy comfort for weekend breakfasts, holiday tables, or easy family dinners. It is the kind of dish people ask for the recipe for.

Garden Infuzions

Crispy Breakfast Potatoes using Breakfast Infused Olive Oil Blend

Golden breakfast potatoes with crisp edges, tender centers, sweet onion, and savory herb flavor from Breakfast Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch, Side Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds Yukon Gold potatoes cut into 3/4-inch cubes
• 3 tablespoons Breakfast Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• 1 tablespoon unsalted butter

Equipment

• 1 Large Sheet Pan For roasting the potatoes
• 1 sheet Parchment paper Helps with cleanup and browning
• 1 Large mixing bowl For tossing the potatoes
• 1 Sharp knife For cutting the potatoes and onion
• 1 Cutting board For prep
• 1 Small Skillet For warming the butter

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Pat the potato cubes dry with a kitchen towel so they brown better in the oven.
3. 3. Toss the potatoes with the Breakfast Infused Olive Oil Blend, olive oil, salt, black pepper, smoked paprika, and garlic powder until every piece is coated.
4. 4. Spread the potatoes on the sheet pan in a single layer and roast for 20 minutes.
5. 5. Add the diced onion, stir the potatoes, and roast for 12 to 15 minutes more until the potatoes are deeply golden and tender.
6. 6. Warm the butter in a small skillet, then spoon it over the potatoes when they come out of the oven.
7. 7. Finish with chopped parsley and serve hot.

Notes

Best served right away while the edges are crisp and the centers are tender. You can swap in red potatoes if that is what you have on hand, but keep the cut size close so the potatoes roast evenly.

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Recipe Tips

For the crispiest edges, spread the potatoes out in a single layer and give them room on the pan. Flip only once or twice so the cut sides have time to brown. If you want extra color, let the potatoes sit for a minute after they come out of the oven before serving.

Serving Suggestions

Serve these potatoes with fried or scrambled eggs, sausage, toast, or fresh fruit for a full breakfast spread. They also work well beside a brunch frittata or as a savory side for dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan or in a skillet so the edges can crisp back up.

Variations

Add diced bell pepper or onions to the pan for a little extra color and sweetness. For a heartier version, fold in cooked breakfast sausage or top the finished potatoes with shredded cheddar and chopped chives.

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