This breakfast potatoes recipe is easy to make in the oven! Perfectly crispy and flavorful, the potatoes are a delicious side dish for breakfast or brunch.
What’s not to love about breakfast potatoes? They’re crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices.
They’re SO simple to make, and they taste great with just about any breakfast food. Pancakes? Scrambled eggs? Yes, please!
You’ll find my easy breakfast potatoes recipe below. It’s one of my favorite breakfast dishes, perfect for special occasion brunches and everyday breakfasts alike.
I offer two variations in the recipe. If you like, you can simply roast the potatoes with salt, pepper, and spices. OR you can toss the roasted potatoes with sautéed onions and bell peppers. Both versions are delicious, so choose whichever sounds best to you!
Breakfast Potatoes Recipe Ingredients
Ready to cook? Here’s what you’ll need:
- Potatoes, of course! I like to use small yellow or red potatoes in this recipe because they cook up with crispy skins and tender, creamy interiors. Larger Yukon gold potatoes or russet potatoes will work here too. Just chop them into 1/2-inch pieces before roasting.
- Smoked paprika and garlic powder – These pantry spices infuse the potatoes with smoky, savory flavor.
- Red pepper flakes – For heat.
- Extra-virgin olive oil – It adds richness and helps the potatoes crisp up in the oven.
- Sautéed onion, garlic, and red bell pepper – These sautéed veggies are optional, but they really amp up the flavor in this recipe. I highly recommend adding them!
- Cilantro – For fresh flavor. If you don’t have cilantro on hand, swap in other fresh herbs like parsley or chives.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Breakfast Potatoes
My method for how to make breakfast potatoes is easy! Here’s how it goes:
First, prep the potatoes. Cut them into 1/2-inch chunks and spread them on a large baking sheet lined with parchment paper.
Should I peel the potatoes?
Nope! I recommend NOT peeling the potatoes for this recipe.
The skins help the potatoes get extra-crispy as they bake. Of course, if you prefer to peel, feel free.
Toss the potatoes with olive oil, smoked paprika, garlic powder, red pepper flakes, salt, and pepper. Arrange them in a single layer, leaving a little space around each one.
- Tip: If the potatoes are too crowded on the pan, they’ll steam in the oven, and they won’t crisp up as they bake.
Bake the potatoes in a 425°F oven for 30 minutes, or until golden brown and crisp around the edges. Stop here and devour the crispy potatoes as they are, or make the optional sautéed peppers and onions.
If you’re adding the peppers and onions, heat a little olive oil in a medium skillet over medium heat. Add the onions, bell peppers, and garlic and cook until soft and lightly browned, 5 to 8 minutes. Remove the veggies from the heat, stir in the potatoes, and sprinkle with cilantro.
Finally, season to taste. Enjoy!
What to Serve with Breakfast Potatoes
These crispy potatoes are a delicious side dish for breakfast and brunch. For a simple breakfast, serve them with sunny-side-up eggs, poached eggs, or an easy tofu scramble. If you’re making a larger brunch, serve them alongside any of these recipes:
Round out the meal with a fruit salad, pancakes, or French toast!
These Southwest potatoes are also great in a breakfast burrito. Try adding them to this breakfast burrito with black beans, veggies, and scrambled eggs, or use them in a vegan breakfast burrito instead.
Make-Ahead and Storage Instructions
I like these breakfast potatoes best just after they come out of the oven. But if you want to make them ahead (or if you end up with leftovers), they will reheat fairly well.
- To store: Seal the potatoes in an airtight container and store them in the refrigerator for up to 3 days.
- To reheat: Warm the potatoes in a 350°F oven or air fryer to help them crisp up.
More Easy Potato Recipes
If you love these crispy breakfast potatoes, try one of these easy potato recipes next:
Breakfast Potatoes
Serves 4
These easy roasted breakfast potatoes are a perfect side dish for breakfast or brunch! They’re crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices.
Optional sautéed onions & peppers
- ½ teaspoon extra-virgin olive oil
- ½ yellow onion, chopped into ½-inch pieces
- 1 red bell pepper, stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves, chopped
- ⅓ cup chopped fresh cilantro, for serving
- Sea salt and freshly ground black pepper
Prevent your screen from going dark
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, red pepper flakes, salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheet.
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Roast for 30 minutes, or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
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Make the onions & peppers: Heat the olive oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.
