Brunch Potatoes Recipe
Make Brunch Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brunch Potatoes Ingredients
Method
Brunch Potatoes Directions
- 1
Prep the Potatoes
Wash the baby potatoes thoroughly under running water to remove any dirt. Cut them in half or quarters if they are large, ensuring they are roughly the same size for even cooking.
- 2
Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help to crisp up the potatoes.
- 3
Season the Potatoes
In a large mixing bowl, combine the washed and cut potatoes with olive oil, garlic powder, smoked paprika, fresh rosemary, salt, and black pepper. Toss the potatoes until they are evenly coated with the seasoning.
- 4
Arrange on Baking Sheet
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for proper roasting.
- 5
Roast the Potatoes
Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.
- 6
Add Parmesan Cheese
Remove the potatoes from the oven and sprinkle the grated Parmesan cheese over the hot potatoes. Toss gently to mix the cheese in, allowing it to melt slightly from the heat.
- 7
Serve
Transfer the brunch potatoes to a serving dish and serve immediately, garnished with additional rosemary if desired.