This breakfast potato recipe is easy to make in the oven! Perfectly crispy and aromatic, the potatoes make 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 perfectly seasoned with smoky, savory spices.
They are SO easy to make and taste great with almost any breakfast food. Pancakes? Scrambled eggs? Yes, please!
Below is my easy recipe for breakfast potatoes. It is one of my favorite breakfast dishes and is perfect for both special occasion brunches and everyday breakfasts.
I offer two variations of the recipe. If you want, you can simply roast the potatoes with salt, pepper and spices. OR you can toss the roasted potatoes with sautéed onions and peppers. Both versions are delicious, so choose the one you like best!
Recipe ingredients for breakfast potatoes
Ready to cook? Here’s what you need:
- potatoes, Naturally! I like to use small yellow or red potatoes in this recipe because they have a crispy skin and a tender, creamy interior. Larger Yukon gold potatoes or russet potatoes are also suitable here. Just cut them into 1/2-inch pieces before frying.
- Smoked paprika and garlic powder – These storage spices give the potatoes a smoky, savory taste.
- Red pepper flakes – For warmth.
- Extra virgin olive oil – It adds more filling and ensures that the potatoes become crispy in the oven.
- Sautéed onions, garlic and red peppers – These sautéed vegetables are optional, but they really enhance the flavor of this recipe. I highly recommend adding them!
- coriander – For fresh taste. If you don’t have cilantro on hand, substitute it with other fresh herbs like parsley or chives.
- And salt and pepper – So that all the flavors come into their own!
The full recipe with measurements is below.
How to make breakfast potatoes
My method for making breakfast potatoes is simple! That is how it goes:
First prepare the potatoes. Cut them into 1/2-inch pieces and spread them on a large baking sheet lined with parchment paper.
Should I peel the potatoes?
No! I recommend NOT peeling the potatoes for this recipe.
The peels make the potatoes particularly crispy when baked. If you prefer to peel, you are of course welcome to do so.
Toss the potatoes with olive oil, smoked paprika, garlic powder, red pepper flakes, salt and pepper. Arrange them in a single layer, leaving some space around each one.
- Tip: If the potatoes sit in the pan too much, they will steam in the oven and won’t crisp up when baked.
Bake the potatoes Bake in the oven at 200°C for 30 minutes until the edges are golden brown and crispy. Stop here and devour the crispy potatoes as is, or optionally prepare sautéed peppers and onions.
If you add peppers and onions, Heat some olive oil in a medium skillet over medium-high heat. Add onions, peppers, and garlic and cook until softened and lightly browned, 5 to 8 minutes. Remove the vegetables from the heat, stir in the potatoes and sprinkle with coriander.
Season to taste at the end. Enjoy!
What to serve with breakfast potatoes
These crispy potatoes make a delicious side dish for breakfast and brunch. For an easy breakfast, serve them with fried eggs, poached eggs, or a simple tofu scramble. If you’re making a larger brunch, serve it alongside one of these recipes:
Complete the meal with a fruit salad, pancakes or French toast!
These Southwest potatoes are also great for a breakfast burrito. Try adding them to this black bean, veggie, and scrambled egg breakfast burrito, or use them in a vegan breakfast burrito instead.
Preparation and storage instructions
I like these breakfast potatoes best right after they come out of the oven. However, if you want to make them in advance (or have leftovers at the end), they reheat pretty well.
- To store: Seal the potatoes in an airtight container and store in the refrigerator for up to 3 days.
- To warm up: Reheat the potatoes in a 350°F oven or air fryer to crisp them up.
More easy potato recipes
If you love these crispy breakfast potatoes, try one of these easy potato recipes next:
New 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 perfectly seasoned with smoky, savory spices.
Optional sautéed onions and peppers
- ½ teaspoon Extra virgin olive oil
- ½ yellow onion, chopped into ½-inch pieces
- 1 Red pepper, stemmed, cored and cut into ½-inch pieces
- 2 Garlic cloves, chopped
- ⅓ Cup chopped fresh coriander, For serving
- Sea salt and freshly ground black pepper
Prevent your screen from going dark
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Preheat the oven to 200°C and line a baking tray with baking paper.
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Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, red pepper flakes, salt and several grinds of pepper. Stir to coat and spread evenly on baking sheet.
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Roast for 30 minutes until the edges are golden brown and crispy. Stop here and serve as is or toss with sautéed onions and peppers.
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To prepare the onions and peppers: Heat the olive oil in a medium skillet over medium-high heat. Add onions, peppers, and garlic and sauté until softened and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with coriander. Season with salt and pepper and serve hot.