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Vegan Breakfast Potatoes With Garlic and Herbs – Crispy, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Potatoes: 2 pounds of Yukon Gold or russet potatoes, scrubbed. Yukon Golds get creamy inside; russets get extra crisp.
  • Olive oil: 3 tablespoons for roasting or pan-frying.
  • Garlic: 3–4 cloves, minced. Fresh garlic gives the best flavor.
  • Fresh herbs: 2 tablespoons total, finely chopped (such as parsley, chives, and thyme). Rosemary works too, but use a little less.
  • Dried herbs: 1 teaspoon Italian seasoning or a mix of dried thyme and oregano.
  • Smoked paprika: 1 teaspoon for color and subtle smokiness.
  • Onion powder: 1 teaspoon for depth.
  • Salt and black pepper: To taste (start with 1 teaspoon salt, 1/2 teaspoon pepper).
  • Optional additions: 1 small red onion or bell pepper, diced; pinch of red pepper flakes; squeeze of lemon at the end.
  • Fresh lemon wedges: Optional, for serving.

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. If pan-frying, preheat a large skillet over medium-high heat.
  2. Cut the potatoes: Dice into 3/4-inch cubes. Keep the pieces even so they cook at the same speed. Leave the skins on for texture and nutrients.
  3. Parboil for perfect texture: Add the potatoes to a pot of heavily salted cold water. Bring to a boil, then simmer 5–7 minutes until the edges look slightly fuzzy but the centers are still firm. Drain well.
  4. Steam dry: Let the drained potatoes sit in the colander 2–3 minutes to release steam. This step helps them crisp up.
  5. Season: In a large bowl, toss the potatoes with olive oil, smoked paprika, onion powder, dried herbs, salt, and pepper. Add diced onion or bell pepper if using.
  6. Roast: Spread the potatoes on the baking sheet in a single layer with a little space between each piece. Roast 20 minutes, flip, then roast another 15–20 minutes until deep golden and crisp.
  7. Add garlic and fresh herbs: In the last 5 minutes, toss the potatoes with minced garlic and chopped fresh herbs, then return to the oven. This prevents the garlic from burning.
  8. Finish and serve: Taste and adjust salt and pepper. Add a squeeze of lemon if you like, and sprinkle with extra herbs. Serve hot.
  9. Pan-fry option: Heat 2 tablespoons oil in a large skillet. Add potatoes in a single layer and let them sit undisturbed until the bottoms are browned. Flip and repeat until tender and crisp, about 15–20 minutes total. Stir in garlic and herbs in the last minute, then season.
  10. Air fryer option: Air fry at 400°F (200°C) for 18–22 minutes, shaking the basket halfway. Add garlic and herbs in the final 2–3 minutes.