Ingredients

2 lbs yukon gold potatoes ( 4 cups)
1 tsp sea salt or to taste
1/4 tsp black pepper
1 tsp paprika or to taste
3 Tbsp extra light olive oil or any high heat cooking oil
1 Tbsp parsley finely chopped, optional garnish

Instructions

Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) *see note on using silpat vs. parchment.
Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to evenly coat potatoes.
Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.
Recipe Notes

!Tips for Success with Breakfast Potatoes:
*A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes.
*Add salt just before putting the potatoes in the oven and DO NOT let them sit after salting.
*You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
*These potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.

BREAKFAST