Who decided to cut French fries into small cubes? In this recipe for breakfast potatoes, potatoes are cut into bold wedges, unapologetic in size and spice. Less knife work also means less prep time, making it a perfect fit for a light brunch or easy breakfast side dish. Greasing a baking sheet with butter and coating the potatoes with vegetable oil (rather than olive oil, which can burn at high temperatures) ensures the spots are deep brown, crisp on the outside and fluffy on the inside. For the best breakfast potatoes, use Yukon Golds. Russet potatoes bake crispy but pale, while red potatoes get very dark while remaining tender. Old Bay seasoning, with its signature blend of paprika, black pepper, and cayenne pepper—among other seasonings—is the quickest route to bold flavor.
Stuff these breakfast potatoes into a breakfast burrito with scrambled tofu and roasted red peppers, or simply serve them, in a large bowl with a fried egg, a sprinkle of fresh herbs, and a side of ketchup.
Looking for a different type of breakfast potato? Head to this road to Best hash browns ba Or here for our favourite Roasted sweet potato→