Breakfast & Brunchbonappetit5.0
Old Bay Breakfast Potatoes
Meet your new favorite breakfast side: In this easy recipe for crispy breakfast potatoes, big, bold wedges mean less work and faster prep.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Place a rack in lower third of oven; preheat oven to 425°. Generously grease a large rimmed baking sheet with unsalted butter, room temperature. Toss 2 lb. Yukon Gold potatoes (about 6 medium), scrubbed, cut into 1"-thick wedges, with ¼ cup vegetable oil, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. garlic powder, and 1 tsp. freshly ground pepper in a large bowl until potatoes are well coated. Transfer to prepared baking sheet and arrange in a single layer.
Unsalted butter, room temperature (for pan). Yukon Gold potatoes (about 6 medium), scrubbed, cut into 1"-thick wedges2 lb. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. garlic powder2 tsp. freshly ground pepper1 tsp
2
Roast potatoes, shaking pan halfway through, until golden brown and fork-tender, 35–⏱️ 45 minutes. Let cool ⏱️ 5 minutes.
3
Sprinkle 1 tsp. Old Bay seasoning and a generous amount of finely chopped chives over potatoes; toss to combine. Transfer to a platter and serve with lemon wedges for squeezing over.
. Old Bay seasoning1 tsp
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