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–+ servings
Breakfast Blend Infused Olive Oil Blend 250ml bottle
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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