Start by peeling or thoroughly washing your Yukon Gold potatoes. Cut them into uniform large cubes, about 1-2 inches in size.

In a large pot, bring salted water to a rolling boil. Carefully add the cubed potatoes and cook them for 10-15 minutes, or until they are fork-tender but not falling apart.

Transfer the drained potatoes to a mixing bowl. Drizzle with olive oil and sprinkle with paprika, oregano, garlic powder, and salt. Gently toss the potatoes until each cube is evenly coated.

Preheat your oven to 375°F (190°C). Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.

Bake for 30-35 minutes, flipping halfway through, until they achieve a golden brown color and crispy edges.

Once baked, transfer the crispy breakfast potatoes to a serving dish. Sprinkle chopped chives on top just before serving.