These Breakfast Potatoes are crispy on the outside and soft on the inside. They are perfect served alongside eggs or any other breakfast fare.
If you love these Breakfast Potatoes, you also will love this Breakfast Hash!
If it were up to me, I’d have potatoes at every single meal. Breakfast, lunch, and dinner.
It’s a good thing that they are totally acceptable as a breakfast food!
These Breakfast Potatoes are perfectly crispy on the outside and tender on the inside. I love them in a breakfast bowl, or with an over easy egg served on top. I’ll even serve them alongside pancakes or waffles!
Ingredients
- Potatoes: I like using baby red potatoes the best. You could also use Yukon gold potatoes or russet potatoes. This is really just a preference.
- Olive Oil: I like olive oil for the flavor, but you could also use avocado oil, or some leftover bacon grease would make them extra delicious.
- Spices: I use a mixture of salt, smoked paprika, garlic powder, onion powder, and pepper. Feel free to change this up.
How to Make Breakfast Potatoes
STEP 1: Start by dicing your potatoes. I cut them into about 1/2″ cubes. They don’t have to be perfect, but you want them mostly the same size. Place the potatoes in a bowl.
STEP 2: To the bowl, add the oil and the spices. Mix it well, to make sure that everything is coated evenly.
STEP 3: Spread the potatoes on a baking sheet. You want them in a single layer as much as possible.
STEP 4: Bake the potatoes for about 40 minutes, stirring after the first 15 minutes, and then again 15 minutes after that. If they are not browned as much as you’d like, just keep them in a few extra minutes.
Tips and Tricks
Some people will mix everything together on the baking sheet, which you can totally do, but I like to mix it in a bowl first to make suer the spices are evenly distributed. Even though it’s an extra dish you have to wash, I find that when I’m trying to mix on the baking sheet, I end up with some potatoes with more spices than others.
If you need to double the recipe, I would suggest using 2 baking sheets. The potatoes will only get brown if they are roasting on the surface of the baking sheet, and if you can’t spread them to an even layer, they will steam instead of getting crispy.
I would suggest making these potatoes just before you need them. If you really need to make them ahead of time, you’ll want to still pop them back in the oven to crisp them up, as they will lose their crispiness if stored in the refrigerator.
More Potato Recipes
Baked Potato Wedges
Ranch Potatoes
Funeral Potatoes
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Breakfast Potatoes
Ingredients
- 2 lbs baby red potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 450ºF.
- Wash the potatoes well and cut into 1/2-inch cubes. Place in a large bowl.
- To the bowl, add the oil, salt, paprika, garlic powder, onion powder, and black pepper. Stir to coat.
- Transfer the potatoes to a large baking sheet. Spread them out so that they are in a single layer.
- Place in the preheated oven and bake for 15 minutes. Stir the potatoes, returning them to a single layer, then bake another 15 minutes. Stir one more time, then return to the oven until they are golden brown, another 10-12 minutes.
- Serve warm.
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