These Breakfast Potatoes are crispy on the outside, tender on the inside, and incredibly easy to make. Oven roasting means no messy frying, and you’ll have a sheet pan full of perfectly golden potatoes ready to serve.
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Why You’ll Love This Recipe
I’m not sure I can adequately express my love for these easy Breakfast Potatoes, but let’s give it a try.
I could eat these potatoes for breakfast, lunch, and dinner. And, I have! I kid you not. The cooking method allows you to cook up a big batch all at once and cleanup is so much easier than the oily mess you’ve got on your hands when you cook them in a pan on the stove.
One of the biggest benefits to oven roasting is that it is mostly hands-free. When you’re cooking for a group for brunch, this is key. Just toss them with a spatula a couple of times and that’s it. I’ve been oven roasting potatoes for many, many years but got a little inspiration on some of the details for this recipe from The Pioneer Woman.
And, my friends, they are downright luscious. Golden brown buttery goodness, crispy brown edges, heaven! The flavor is taken up a notch with onion, garlic, and bell pepper.
If you’re looking for a breakfast potatoes recipe that’s easy, hands-off, and makes a big batch, this one is hard to beat.
Ingredient Notes
- Yukon Gold potatoes: Their naturally buttery flavor and creamy interior make them my favorite choice for breakfast potatoes. There’s no need to peel them. Just give them a good scrub before cutting them into evenly sized chunks.
- Bell peppers: I like using both red and green bell peppers for a mix of flavor and color, but you can use any color you have on hand.
- Onion: Yellow onion adds the best savory flavor, but white onion works well too.
- Fresh garlic: I like using fresh minced garlic because it roasts along with the potatoes and vegetables for the best flavor. In a pinch, you can substitute ½ teaspoon garlic powder.
- Seasoned salt: I use Lawry’s Seasoned Salt for classic diner-style flavor. Use any seasoned salt blend you like and adjust the amount to taste.
- Cayenne pepper: Just a small amount adds a subtle kick without making the potatoes spicy. You can omit it if you prefer.
How to Make Oven Roasted Breakfast Potatoes
- Add the potatoes, bell peppers, onions, and garlic to a large bowl.
- Toss the potatoes and veggies with the olive oil, melted butter, and seasonings.
- Coat a large rimmed baking sheet with nonstick cooking spray and spread the mixture out over it.
- Pop them in a preheated 425 degree oven for 15 minutes. Give them a toss with a spatula, spread them back out in an even layer and return them to the oven for an additional 15 to 20 minutes, or until fork tender. Give them a toss again but this time, increase the oven temperature to 500 degrees. Continue to roast the potatoes until golden brown and crispy, another 10 to 15 minutes. If you feel the need to stir them again, do it! It will help them brown more evenly.
Valerie’s Tips
- Cut the potatoes evenly: Try to keep the potato chunks about the same size so they cook evenly and finish at the same time.
- Butter or all olive oil: You can skip the butter and use all olive oil if you’d like. I add a tablespoon of butter for a little extra richness and flavor, but it’s not essential. Simply replace it with an additional tablespoon of olive oil.
- Adjust the heat: As written, the cayenne pepper doesn’t make these potatoes spicy. It just adds a subtle kick that really boosts the overall flavor. If you like more heat, feel free to add a little extra cayenne.
- Don’t overcrowd the pan: Spread the potatoes in a single layer with a little space between them. If they’re piled on top of each other, they’ll steam instead of getting crispy.
- Season before serving: Once the potatoes come out of the oven, taste and season with additional seasoned salt and freshly ground black pepper, if needed.
- Storage: Transfer leftover breakfast potatoes to an airtight container and refrigerate for up to 4 days. Reheat leftovers in a 400 degree F oven, air fryer, or skillet until hot and crispy.
Serving Suggestions
I love these Breakfast Potatoes as a dinner side just as much as I love them with breakfast fare. Round out your breakfast (or breakfast for dinner) menu with any of these tasty ideas.
- Summer Zucchini Frittata
- Brioche French Toast
- Buttermilk Cornbread Waffles
- Mom’s Old Fashioned Pancakes
- Ham and Cheese Crustless Quiche
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Breakfast Potatoes Recipe
Ingredients
- 2¼ to 2½ pounds Yukon Gold potatoes, scrubbed and cut into ¾-inch chunks (do not peel)
- 1 cup diced yellow onion
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 teaspoon minced garlic, or ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
- 1 teaspoon seasoned salt, like Lawry's Seasoned Salt
- ¼ teaspoon cayenne pepper, optional
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 °F. Coat a large rimmed baking sheet with nonstick cooking spray.
- In a large bowl, combine the potatoes, onion, bell peppers, and garlic. Drizzle with the olive oil and melted butter and toss until evenly coated. Sprinkle with the seasoned salt, cayenne pepper, and black pepper and toss again.
- Spread the potato mixture in an even layer on the prepared baking sheet. Roast for 15 minutes, then use a spatula to toss the potatoes and vegetables. Return them to an even layer and continue roasting for 15 minutes more, or until the potatoes are fork tender.
- Increase the oven temperature to 500 °F and continue roasting for 10 to 15 minutes, tossing every 5 minutes, until the potatoes are deeply golden and crispy.
- Taste and season with additional seasoned salt and pepper, if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Adapted from The Pioneer Woman
can these be made and reheated the night before you serve?
Yes, I think that would work fine. I’d be inclined to pop them back on a baking sheet and reheat them in the oven so they stay crisp.
I am seriously drooling. Breakfast potatoes are some of the best potatoes, for sure. Can’t wait to try these!
I hope you do try them! They are wonderful and I just love the easy method. Thanks, Karly!
Thank you for the nice recipe.