Sheet Pan Home Fries
Get ready to discover the joy of crispy, golden, and utterly delicious Sheet Pan Home Fries! These oven-baked potatoes are a game-changer when it comes to breakfast or brunch. Toss in some herbs and spices, and you've got yourself a hearty dish that will leave everyone reaching for seconds. It's easy, it's fun, and best of all, it’s made on a single pan - less mess and more yum! What more could you ask for?
Ingredients
- 2 lbs of Yukon Gold potatoes you can substitute with Russet or red potatoes
- 1/4 cup olive oil can use avocado oil for a twist
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika or regular paprika if that's what you have
- 1 tsp dried rosemary sub with dried thyme or Italian herbs
- Salt and pepper to taste
- Chopped fresh parsley for garnish optional
Instructions
- Preheat the Oven: Get that oven heated up to a roaring 425°F (220°C). This helps achieve that crispy outside you're craving!
- Prep the Potatoes: Wash and scrub those beautiful Yukon Gold potatoes. Chop them into 1-inch cubes - no need to peel; the skin adds flavor!
- Season Time: In a large mixing bowl, toss your cubed potatoes with the olive oil, garlic powder, onion powder, smoked paprika, rosemary, salt, and pepper. Make sure every potato piece is coated in all the deliciousness!
- Arrange on the Sheet Pan: Spread the potatoes out in a single layer on a baking sheet lined with parchment paper (easy cleanup, yay!).
- Roast 'Em: Pop those bad boys in the oven and roast for about 25 minutes.
- Flip and Finish: After 25 minutes, take them out and give them a good flip with a spatula for even crispiness. Then, return them back to the oven for 15 more minutes to get golden brown!
- Garnish: Once they're cooked to perfection, pull them from the oven and sprinkle with freshly chopped parsley if desired. Serve warm and watch them disappear!