These baked breakfast potatoes are crispy on the outside, soft and fluffy on the inside, and incredibly easy to make. They’re the perfect side for a relaxed weekend breakfast or when you’re serving brunch for family and friends. Roasting brings out the potatoes’ natural flavor, creating golden, crispy edges with tender, creamy centers in every bite.
We’re big fans of simple breakfast recipes that come together with minimal effort while still delivering plenty of flavor. This breakfast potato recipe is one you’ll find yourself making again and again.
Table of Contents
Why You’ll Love These Breakfast Potatoes
- Truly Hands-Off – Chop, toss, and slide the pan in. While the potatoes do their thing, you’re free to fry eggs, set the table, or pour another cup of coffee.
- Nothing Fancy Required – All you need are potatoes, oil, and a pinch of seasoning. Swap the spices around based on whatever’s in your pantry — this recipe is wonderfully forgiving.
- Easy to Scale Up – Got a crowd coming? Just spread everything across a second sheet pan and you’re done. No fuss, no extra work.
- Surprisingly Versatile – These work as a simple morning side, tucked into a frittata, piled under poached eggs, or even served alongside roast chicken at dinner. They somehow make everything taste a little better.
Ingredients
Breakfast potatoes are one of those recipes where simplicity is the whole point. They rely on just a handful of basics you likely already have.
- Potatoes – Yukon Golds are our favorite for their naturally creamy texture, but red, russet, or even sweet potatoes all work well. We usually peel ours, though scrubbing and leaving the skin on is perfectly fine too.
- Salt and pepper – Season right before they go into the oven (more on why below).
- Paprika – Just enough to add warmth and a little color.
- Olive oil – Extra light olive oil is our go-to, but any oil that handles high heat will do.
- Fresh parsley – Finely chopped, totally optional, but it adds a nice bright finish.
How to Make Breakfast Potatoes
Three steps, and you’re done. Here’s exactly how it goes:
Step 1: Prep your pan and potatoes. Heat the oven to 400°F and line a large rimmed baking sheet (13×18) with parchment paper or a silicone mat. Rinse, peel, and dice the potatoes into ½-inch cubes. A food chopper makes this genuinely quick — worth it if you make these regularly.
Step 2: Season them well. Toss the diced potatoes in a large bowl with 3 tablespoons of oil until evenly coated. Add 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper, then toss again so every piece is covered.
Step 3: Roast and finish under the broiler. Spread the potatoes in a single layer on the prepared pan and get them in the oven right away. Roast at 400°F for about 20 minutes until cooked through, then give them a quick stir. Switch the oven to broil and let them go for another 3–4 minutes until the edges turn golden and crisp. Scatter parsley on top if you like, and serve immediately.
A note worth remembering: Season the potatoes right before baking — not a minute sooner. Salt draws out moisture, and if the potatoes sit after being seasoned, they’ll release liquid that works against that crispy exterior you’re going for.
Make-Ahead & Storage
These are best straight from the oven, but leftovers hold up nicely and reheat well.
- To store: Let them cool completely, then transfer to an airtight container. They’ll keep in the fridge for 3 to 5 days.
- To reheat: Spread them on a baking sheet and warm in a 400°F oven, or run them through an air fryer until heated through. A lightly oiled skillet works too — just toss them over medium heat until they crisp back up.
Breakfast Potatoes Recipe
Ingredients
- 2 lbs yukon gold potatoes
- 1 tsp sea salt or to taste
- ¼ tsp black pepper
- 1 tsp paprika or to taste
- 3 Tbsp extra light olive oil or any high heat cooking oil
- 1 Tbsp parsley finely chopped, optional garnish
Instructions
- Preheat your oven to 400°F and line a large 11×17-inch rimmed baking sheet with parchment paper or a silicone baking mat. Wash and peel the potatoes, then cut them into ½-inch cubes. If you have a food chopper with large blades, it makes this step even quicker.
- Transfer the diced potatoes to a large mixing bowl. Drizzle with 3 tablespoons of oil, then season with 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss everything together until the potatoes are evenly coated.
- Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Roast for 20 minutes, or until they’re tender. Give them a quick stir, then switch the oven to broil and cook for another 2–4 minutes, just until the edges turn beautifully golden and crispy.
- Serve warm, garnished with fresh parsley if you’d like.
Notes
- Use the right liner: A silicone baking mat works best because it can handle the high heat if you broil the potatoes at the end. If you’re using parchment paper, skip the broiling step since parchment can scorch under intense heat.
- Salt at the last minute: Toss the potatoes with salt right before they go into the oven. Letting salted potatoes sit too long can draw out moisture and affect their texture.
- Cooking for a crowd? Simply double the recipe and spread the potatoes out on a large 3/4-size baking sheet so they roast evenly.
- Leave the skins on if you like: No need to peel the potatoes if you enjoy the extra texture and flavor. Just give them a good scrub before cutting and roasting.
Nutrition Facts
- Calories: 269
- Fat: 11 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 8 g
- Sodium: 596 mg
- Potassium: 968 mg
- Carbohydrates: 40 g
- Fiber: 5 g
- Sugar: 2 g
- Protein: 5 g
- Vitamin A: 251 IU
- Vitamin C: 45 mg
- Calcium: 29 mg
- Iron: 2 mg
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| Fullstar Pro Vegetable Chopper (4-in-1) | Buy on Amazon |
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