Breakfast Potatoes

Breakfast Potatoes


  • 2 lbs yukon gold potatoes

  • 1 tsp sea salt or to taste

  • 1/4 tsp black pepper

  • 1 tsp paprika or to taste

  • 3 Tbsp J. Olive Co. EVOO

  • 1 Tbsp parsley finely chopped, optional garnish


  1. Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) with silpat or foil.

  2. Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)

  3. Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to evenly coat potatoes.

  4. Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.

Recipe and image courtesy of