These baked potatoes are an adaptation of the traditional breakfast potatoes or «breakfast potatoes» from Anglo-Saxon countries. They are very tasty and easy to make, as well as very cheap.

Although these potatoes are usually eaten for breakfast, I prefer to eat them as a side dish. They are perfect served with some vegetable protein, and you can take advantage and bake some vegetables with them. Baked potatoes are the best accompaniment for a healthy and delicious lunch or dinner.



  • 450 g de patatas (1 libra), peladas y en dados
  • 12 cucharadas de aceite de oliva virgen extra
  • 2 cucharaditas de condimento italiano
  • 1/2 cucharadita de sal
  • 1/2 cucharadita de ajo en polvo
  • 1/2 cucharadita de pimentón
  • 1/8 cucharadita de pimienta negra molida


  1. Preheat the oven to 200ºC or 400ºF.
  2. Put the potatoes in a bowl along with the rest of the ingredients and stir until well combined (I prefer to use my hands).
  3. Place the potatoes on a baking sheet lined with parchment paper and bake for about 20-30 minutes or until golden brown and tender (mine took 25 minutes).
  4. < li id="instruction-step-4">Serve immediately or store leftovers in an airtight container in the fridge for 5-7 days.


  • If you don’t want to, you don’t have to peel the potatoes, especially if they are organic.
  • You can use any type of potato.
  • I recommend that you make your own Italian seasoning at home, it’s very simple and much cheaper than buying it at the supermarket.
  • I usually use pink Himalayan salt, although you can use any type of salt.
  • You can substitute garlic powder for fresh garlic or onion powder.
  • If you’re not using oil, you can substitute any liquid such as lemon juice, balsamic vinegar, water, or vegetable broth so that the herbs and spices stick to the potatoes.
  • Nutritional information has been calculated using 1 tablespoon of oil.
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