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Roasted Breakfast Potatoes

  • Prep Time: 5m
  • Cook Time: 45m


  • 1/2 Yellow onion, diced large
  • 3 tbsp. Olive oil
  • 2 Russet potatoes, chopped into small pieces
  • 1/2 tsp. Rosemary
  • 1/2 tsp. Thyme
  • 1/2 tsp. Smoked paprika
  • 1 tsp. Salt
  • Pepper, to taste
  • 3 oz Cheddar cheese, shredded


  1. Preheat oven to 400°F degrees. Line a rimmed baking sheet with parchment paper or a silicon bake mat. Ground together the rosemary and thyme to a coarse powder with a mortar and pestle.
  2. In large bowl, toss chopped potatoes with herbs, seasoning, and 2 tbsp olive oil. Arrange in single layer on baking sheet. Bake for about 40 minutes, tossing halfway, until potatoes are golden brown and crispy.
  3. Meanwhile, caramelize the onions by heating 1 tbsp olive oil in a medium non-stick pan over medium-high heat. Cook onion, tossing frequently, until getting brown and crispy on the edges. Turn down heat to medium and continue to cook until browned but not fried, 15-20 mins total. Set aside.
  4. When potatoes are done, spread caramelized onions over the potatoes and sprinkle with cheddar cheese. Bake for 3 minutes, until melted.