Breakfast Red Skinned Potatoes

There is nothing better than a plate of crispy breakfast potatoes alongside a hot breakfast.

These oven-baked potatoes are easy to make, packed with savory Italian-inspired seasoning, and have the perfect combination of crispy edges and tender centers.

The secret to getting them extra crispy is simple: bake them in a hot 430-degree oven, then broil the top for the final few minutes.

The olive oil and melted butter help the potatoes brown beautifully while adding plenty of flavor.

These potatoes are hearty enough for a weekend brunch but easy enough to make on a busy weekday morning.

Serve them with eggs, breakfast sausage, bacon, ham, or even pile them into a breakfast bowl with cheese and scrambled eggs.

Although these are called breakfast potatoes, they are the perfect side dish for any meal of the day!

We also loved these as breakfast potatoes and if there were any leftovers, Mom would repurpose them into scrambled eggs for a delicious Italian Potato Frittata.

Perfect for large parties, taking to picnics and so easy no-fuss potatoes to throw together quickly just scroll past all the tips and tricks to the end for a printable copy of this recipe.

Why You Will Love These Breakfast Potatoes

• Extra crispy: The high-temperature finish gives the potatoes beautifully browned edges.
• Tender inside: Russet potatoes become fluffy and soft in the center.
• Big flavor: Garlic, Italian herbs, paprika, butter, and olive oil create a delicious savory coating.
• Easy preparation: Everything is tossed together before going straight onto the baking sheet.
• Perfect for breakfast or brunch: They pair with almost anything. Easy to customize: Add heat, cheese, vegetables, or fresh herbs to make them your own.

What to Serve Breakfast Potatoes With:

• Fried, scrambled, or poached eggs
• Bacon and sausage
• Breakfast sandwiches
• Omelets and frittatas
• Biscuits and gravy
• Ham and eggs
• Breakfast burritos
• Brunch casseroles
• Burgers
• Side dish for any dinner meal

Optional Toppings(after Cooking)

1. shredded provolone, mozzarella, or (Italian blends of shredded cheese) melted on top
2. chopped fresh sautéed spinach with feta cheese
3. chili with meat, beans, and melted cheddar 
4. broccoli, cauliflower riced, with melted shredded sharp cheddar
5. salsa, tortilla chips crushed, refried beans, and melted queso or cheddar
6. any fresh or roasted chopped vegetables or stir-fry
7. leftover cooked chicken with buffalo wing sauce, ranch, or blue cheese
8. lettuce, chopped tomato, sliced black olives, with Italian dressing on top
9. leftover thinly sliced cooked meat, melted provolone
10. sauteed mushrooms, peppers, and scrambled cooked eggs with melted provolone or mozzarella
11. cooked white rice, sauteed ground beef, tomato sauce, and mozzarella cheese melted on top
12. sliced pepperoni, tomato sauce, and mozzarella; diced cooked bacon; breakfast sausage
13. Diced ham, shredded cheddar cheese, Parmesan cheese, diced onions, bell peppers, Jalapeños, green onions, fresh parsley, chopped rosemary, sautéed mushrooms, diced leftover steak

Tools You Will Need

• deep pan for boiling potatoes
• knife
• large baking sheet
• parchment paper
• if you prefer to remove the skins, boil the potato with the skins on, cool, then remove (easier than peeling)

Cooking Tips and More

• For the air fryer: preheat the air fryer to 400 degrees. Brush the cooking basket with oil spray. Season and brush the potatoes with butter or cooking spray. Air Fry for 25 to 30 minutes, or until crispy
• For boiling (and not using another method of cooking) just add the herbs, seasoning, and cheese after cooking; drain, add in a bowl, then top with toasted breadcrumbs and grated cheese. Tip: always salt the water when boiling
• For microwave: brush  raw potatoes with butter, sprinkle with Parmesan cheese, Italian herbs, seasoning, garlic powder, salt, and pepper
• For pan-fried: fry the boiled potatoes in olive oil and a little butter until crispy; sprinkle with cheese, herbs, and cheese after frying
• For a little heat, add red pepper flakes or cayenne pepper 
• Don't overcrowd the pan. Give the potatoes plenty of room so hot air can circulate around them. Cut the potatoes evenly. This keeps some pieces from becoming overcooked while others remain firm. Use a large baking sheet. A crowded pan can cause the potatoes to steam.
• Don't skip the high-temperature finish. The 500°F blast is what helps create those irresistible crispy edges.
• Shake the pan. Moving the potatoes during roasting helps them brown on multiple sides.
• Serve right away. Like most crispy potatoes, they are at their best straight from the oven.

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Questions and Answers

1. Do I need to peel the potatoes? No. Potato skins become wonderfully crisp when roasted. Just scrub the potatoes well before dicing them. If you prefer peeled potatoes, they will work just as well.
2. Can I use another type of potato? Absolutely. Yukon Gold potatoes are especially delicious because they have a naturally buttery flavor. Red potatoes will hold their shape nicely.
3. Why aren't my potatoes crispy? The most common reason is overcrowding the baking sheet. Too many potatoes packed together create steam rather than crispness.
4. Spread them into one layer with space between the pieces, and make sure your oven is fully preheated.
5. Can I make these ahead of time? For the best texture, serve them fresh. However, leftover potatoes can be refrigerated and reheated in a hot oven or air fryer to bring back some of their crispness.

Italian Roasted Red Skinned Potatoes

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Italian roasted red-skinned potatoes are baked and coated with cheesy toasted breadcrumbs, herbs, and garlic, which are delicious and great with any meal

Ingredients

• 2 pounds of red-skinned potatoes, boiled whole, drained, cooled, and then cut into cubes
• 1 teaspoon seasoning salt to taste (or use just salt and pepper to taste)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 2 teaspoons dried parsley flakes
• 2 teaspoons granulated garlic powder, and more for breadcrumbs; see instructions below
• 1/4 cup grated Pecorino Romano cheese
• cayenne if you prefer a little heat
• Optional: 1 sprig of freshly chopped rosemary and 1 teaspoon of fresh chopped thyme, cayenne if you prefer a little heat
• Topping:
• 1 cup of Italian-flavored breadcrumbs
• 1/4 cup grated Pecorino Romano cheese
• 1/2 cup olive oil, divided
• Cooking spray oil
• Note: you can substitute all fresh herbs for dried ones when available and you can also add more or fewer herbs and seasoning to taste

Instructions

1. Preheat the oven to 430 degrees.
2. Line a baking sheet with parchment paper, spray it with cooking oil, and set aside.
3. Boil the potatoes whole (around 20 minutes) drain them, cool, and cut them into cubes.
4. In a large bowl, add the cooled cubed potatoes, 1/4 cup olive oil, all the herbs, granulated garlic powder, and 1/4 cup cheese (season with salt more or less if desired to taste).
5. Toss all together and spread this on a deep baking sheet lined with parchment paper or an oiled, sprayed pan.
6. Bake for around 25 minutes or until crispy and golden brown; longer if you like them super crispy.
7. In the meantime, in a small bowl, combine the remaining olive oil, grated cheese, and breadcrumbs together with the addition of 1/2 teaspoon granulated garlic powder.
8. When the potatoes are completely cooked, sprinkle the breadcrumbs on top and broil the top, watching carefully until the breadcrumbs are brown and toasted. This takes around 4 minutes on medium-high broiling.

Notes

Optional Toppings(after Cooking)

1. shredded provolone, mozzarella, or (Italian blends of shredded cheese) melted on top
2. Leftover potatoes go great into scrambled eggs
3. chopped fresh sautéed spinach with feta cheese
4. chili with meat, beans, and melted cheddar 
5. broccoli, cauliflower riced, with melted shredded sharp cheddar
6. salsa, tortilla chips crushed, refried beans, and melted queso or cheddar
7. any fresh or roasted chopped vegetables or stir fry
8. leftover cooked chicken with buffalo wing sauce, ranch, or blue cheese
9. lettuce, chopped tomato, sliced black olives, with Italian dressing on top
10. leftover thinly sliced cooked meat, melted provolone
11. sauteed mushrooms, peppers, and scrambled cooked eggs with melted provolone or mozzarella are another great combination for repurposing leftover potatoes
12. cooked white rice, sauteed ground beef, tomato sauce, and mozzarella cheese melted on top
13. sliced pepperoni, tomato sauce, and mozzarella
14. leftovers are the perfect breakfast potato side dish also

Tips for Cooking Methods

• for the air fryer: preheat the air fryer to 400 degrees. Spray the cooking basket with oil spray. Season and brush the potatoes with butter or cooking spray. Air Fry for 25 to 30 minutes or until crispy
• for boiling: (and not using another method of cooking) just add the herbs, seasoning, and cheese after cooking drained add in a bowl then top with toasted breadcrumbs and grated cheese. Tip: always salt the water when boiling
• for microwave: brush raw potatoes with butter, sprinkle with Parmesan cheese, Italian herbs, seasoning, garlic powder salt, pepper
• for pan-fried: fry the boiled potatoes in olive oil and a little butter and until crispy sprinkle with cheese, herbs, and cheese after frying
• for a little heat add red pepper flakes or cayenne pepper 

Nutrition Facts

Calories

375.28

Fat (grams)

21.52

Sat. Fat (grams)

4.2

Carbs (grams)

38.83

Fiber (grams)

3.93

Net carbs

34.89

Sugar (grams)

3.22

Protein (grams)

8.25

Sodium (milligrams)

648.1

Cholesterol (grams)

8.67

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