Chef John’s oven-roasted breakfast potatoes have an incredible crispy exterior and soft creamy center—perfection! Baking soda in your parboil and swirling while grilling is the secret to achieving texture perfection.
Roasting your breakfast potatoes in the oven is a great way to free up valuable kitchen space, but that’s only the second best reason to do it.
How to Make Crispy Oven-Roasted Breakfast Potatoes
By using this very scientific, but very simple technique, you’ll enjoy some of the tastiest, crunchiest potatoes you’ll ever eat, breakfast or otherwise. And, believe it or not, it’s all thanks to a little baking soda. Before we get to the recipe, here are some notes from the chef:
. How it works: As I mentioned in the video, this method was developed by Kenji López-Alt, and the crew at Serious Eats, and it really works. By raising the pH level of the water we boil, the outside of the potato will crack when it is thrown into the flavored oil. It is this rough, hairy and starchy surface that creates such a deep level of crust during the roasting process.
. Time-tested taste: These potatoes have a lot more to offer than incredible texture. Thanks to a time-tested blend of seasonings, 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 fries at the diner I worked at during high school. Hey, if it ain’t broke don’t fix it.
Regardless of how you season your potatoes, this is a really fun technique to learn, and I really hope you try it soon. Enjoy!
. 2 1/4 pounds Yukon Gold potatoes, peeled and quartered
. 6 cups cold water
. 4 1/2 teaspoons kosher salt, plus more as needed
. less than 1/2 teaspoon of 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
Onion and Pepper (optional):
. 2 tablespoons olive oil
. 3/4 cup diced shallots
. 1/2 cup diced pepper
. salt to taste
. 1/3 cup thinly sliced green onions
Combine water, 4 1/2 teaspoons kosher salt, and baking soda in a large pot over high heat and bring to a boil. Add the potatoes, reduce the heat to a simmer, and cook until almost tender, 10 to 12 minutes. Drain and let sit for 30 seconds.
Meanwhile, whisk together the olive oil, garlic powder, shallot powder, paprika, ground pepper and cayenne in a large mixing bowl.
Transfer the potatoes to a bowl of flavored oil and toss with a spatula until the potatoes are evenly coated, and slightly roughened on the surface.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Spread the potatoes on the prepared baking sheet and spread the excess mashed potatoes in the bowl over the top of the potatoes. Season with a pinch of salt.
Bake in the preheated oven until the potatoes are browned, and the edges are very crispy, 45 to 60 minutes. For best results, turn the potatoes every 15 to 20 minutes until done.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, pepper, and salt and cook, stirring, until the onion is soft and translucent and the pepper is soft and sweet, about 5 minutes. Turn off the heat and stir the green onions to cook by the remaining heat.
Serve hot, topped with sauteed onion and pepper.