To make breakfast potatoes, start by cutting small potatoes into 1/2-inch chunks (no need to peel if you want extra crispiness). Toss them with olive oil, smoked paprika, garlic powder, red pepper flakes, salt, and pepper. Spread the potatoes in a single layer on a baking sheet lined with parchment paper and bake at 425°F (218°C) for about 30 minutes, or until golden brown and crispy around the edges. Optionally, sauté onions, bell peppers, and garlic in a skillet, then toss with the roasted potatoes and sprinkle with fresh cilantro before serving. This method yields crispy, flavorful breakfast potatoes perfect as a side dish for any morning meal. The crispy skin and creamy interior make them especially delicious.
