3large russet potatoescut into ½-inch cubes (or 5 ½-6 cups)
2 ½teaspoonssaltDIVIDED
¼cupolive oil
1teaspoononion powder
¾teaspoongarlic powder
¾teaspoonsmoked paprika
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Add the cubed potatoes to a Dutch oven or stockpot and cover with cool water. Sprinkle the potatoes with 1 ½ teaspoon salt.
Bring the potatoes to boil over high heat. Uncover the potatoes, reduce the heat to medium-high or medium heat and simmer for 4-6 minutes, or until the potatoes are firm when pierced with a fork.
Drain the potatoes.
Spread the olive oil on a large baking pan. Scatter the potatoes on the oiled pan and sprinkle with the remaining 1 teaspoon salt, onion powder, garlic powder, and smoked paprika. Turn the potatoes in the oil until covered evenly in the spices.
Roast the potatoes for 25-28 minutes, stirring the potatoes every 7-8 minutes, or until the potatoes are golden brown and crispy. Serve hot!
Notes
1. Leftovers last covered in an airtight container in the fridge for 4-5 days. Reheat them at 300 degrees in the oven for 5-8 minutes, or until heated through and recrispy.
Keyword baked breakfast potatoes, baked home fries, Best home fries, Breakfast potatoes, Breakfast potatoes oven, breakfast potatoes recipe, easy breakfast potatoes, easy home fries, home fries, home fries recipes, how to make home fries, oven roasted breakfast potatoes, roasted breakfast potatoes