POTATOES: Scrub and thoroughly dry potatoes. Cut into ½-inch cubes and pile cubes together on a sheet pan. Drizzle on oil and add seasonings. Toss well with your hands to evenly coat the potatoes.
ROAST: Spread the potatoes on the pan in a single layer, taking care not to overlap. Bake 15 minutes; remove and toss with a metal turner. Bake for another 15 minutes; flip again. Continue to bake for 5-15 minutes more, until the potatoes are nicely browned/charred and tender. (Test doneness with a fork.)
FINISHING: Remove the potatoes from the oven. Allow potatoes to cool slightly before (optional) adding fresh herbs and/or grating Parmesan cheese on top (use a microplane). Serve and enjoy!
Notes
Note 1: Potatoes: Preferably use Yukon gold or other tender-skinned potatoes. If using a potato with thicker skin, peel it. Cut potatoes into even sizes for uniform cooking.Storage: Cool breakfast potatoes to room temperature. Store in the fridge for up to four days or freeze for three months. Reheat in oven or air fryer at 400°F until crispy.