Brunch Potatoes Recipe
Make Brunch Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Seasonings
Toppings
Method
Preparing the Potatoes
- 1
Wash and Cut
Thoroughly wash the Russet potatoes under cold water to remove any dirt. Cut each potato into bite-sized cubes, approximately 1-inch in size.
- 2
- 3
Drain and Dry
Drain the boiled potatoes in a colander and let them sit for a few minutes to dry out. This step helps to achieve a crispy texture when roasting.
Seasoning and Roasting
- 4
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 5
Season the Potatoes
In a large bowl, combine the dried potatoes, olive oil, salt, black pepper, garlic powder, paprika, and dried rosemary. Toss until all the potatoes are well coated with the seasoning.
- 6
Spread on Baking Sheet
Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper for easy cleanup.
- 7
Roast in the Oven
Roast the potatoes in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden brown and crispy.
Final Touches
- 8
Add Cheese and Green Onions
In the last 5 minutes of roasting, sprinkle the shredded cheese over the potatoes, and add chopped green onions. Return to the oven until the cheese is melted.
- 9
Garnish and Serve
Remove the potatoes from the oven, and garnish with fresh parsley and additional green onions. Serve hot with sour cream on the side if desired.
