Crispy, oven-roasted breakfast potatoes make the perfect side to any morning meal! They are naturally gluten-free, vegan, and perfectly seasoned.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Wash and peel the potatoes. Dice the potatoes into 1/2-inch cubes.
In a small bowl, stir together salt, pepper, garlic powder, paprika, oregano, and cornstarch. Set aside.
Place the diced potatoes into a medium bowl and coat with olive oil.
Sprinkle the seasoning over the potatoes and stir to coat evenly.
Pour the potatoes onto the prepared baking sheet and bake for 45 minutes. Stir about every 15 minutes to make sure they evenly bake.