Recipes Breakfast and Brunch Potatoes Crispy Oven-Roasted Breakfast Potatoes 5.0 (13) 10 Reviews 2 Photos Chef John's oven-roasted breakfast potatoes have an incredible crispy exterior and a soft creamy center—perfection! Baking soda in your parboil and turning while roasting is the secret to achieving textural perfection. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on May 12, 2023 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Roasting your breakfast potatoes in the oven is a great way to free up valuable stove space, but that's only the second best reason to do it. How to Make Crispy Oven-Roasted Breakfast Potatoes By using this highly scientific, but very simple technique, you will be enjoying some of the tastiest and crispiest potatoes you’ve ever had, breakfast or otherwise. And, believe it or not, it’s all thanks to a little bit of baking soda. Before we get to the recipe, here are some notes from the chef: How it works: As I mention in the video, the method was developed by Kenji López-Alt, and the crew at Serious Eats, and it really does work amazingly well. By raising the pH level of the water we boil them in, the outside of the potatoes breaks down as they’re tossed in the flavored oil. It’s this roughed up, shaggy, starchy surface that results in such a profound level of crustification during the roasting process. Time-tested flavor: These potatoes have much more to offer than an incredible texture. Thanks to a time-tested seasoning blend, these potatoes have the perfect flavor profile to pair with any of your favorite breakfast foods. And, when I say “time-tested,” I mean it. These are the same spices I was taught to use on the home fries at the diner I worked during high school. Hey, if it’s not broken don’t fix it. No matter how you season your potatoes, this really is a wonderful technique to learn, and I really do hope you give this a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 1/4 pounds Yukon Gold potatoes, peeled, and quartered 6 cups cold water 4 1/2 teaspoons kosher salt, plus more as needed scant 1/2 teaspoon baking soda 3 tablespoons olive oil 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/4 teaspoon smoked paprika 1/4 teaspoon black pepper a pinch of cayenne Onions and Peppers (optional): 2 tablespoons olive oil 3/4 cup diced red onion 1/2 cup diced peppers salt to taste 1/3 cup thinly sliced green onions Directions Combine water, 4 1/2 teaspoons kosher salt, and baking soda in a large pot over high heat and bring to boil. Add potatoes, reduce heat to simmer, and cook until just barely tender, 10 to 12 minutes. Drain and let sit for 30 seconds. Meanwhile, whisk together olive oil, garlic powder, onion powder, paprika, ground pepper, and cayenne in a large mixing bowl. Transfer potatoes into the bowl of seasoned oil and toss with a spatula until potatoes are evenly coated, and are roughened up a bit on the surface. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Spread out potatoes on the prepared baking sheet and smear any excess mashed potato bits in the bowl over the tops of the potatoes. Season with a pinch of salt. Roast in the preheated oven until potatoes are browned, and the edges are very crispy, 45 to 60 minutes. For best results, turn potatoes over every 15 to 20 minutes until done. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, peppers, and salt and cook, stirring, until onions are soft and translucent and peppers have softened and sweetened, about 5 minutes. Turn off heat and stir in green onions to be cooked by the residual heat. Serve hot, topped with sauteed onions and peppers. Chef John I Made It Print Nutrition Facts (per serving) 414 Calories 17g Fat 60g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 414 % Daily Value * Total Fat 17g 22% Saturated Fat 2g 12% Cholesterol 0mg 0% Sodium 1762mg 77% Total Carbohydrate 60g 22% Dietary Fiber 7g 24% Total Sugars 6g Protein 7g 15% Vitamin C 52mg 58% Calcium 68mg 5% Iron 3mg 18% Potassium 1496mg 32% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.