Easy Crispy Roasted Breakfast Potatoes
There’s nothing quite like a perfectly crispy breakfast potato at your favorite brunch spot. YUM! These days we find ourselves craving my quick and easy crispy roasted breakfast potatoes recipe to bring that brunch like meal right to our own kitchen. I have to admit, we actually crave these potatoes for breakfast, lunch, and dinner! When it comes to crispy breakfast potatoes, I like mine full of flavor so I like to be generous in the spice department.
These oven roasted potatoes are super simple to season and pop into the oven in no time. They will have your kitchen smelling like toasted spices in no time! Trust me, you’ll want these all week long!
What’s in the Crispy Roasted Breakfast Potatoes?
- Potatoes – Obviously! I personally love using the small yellow and red potatoes, sometimes I’ll opt for Baby Dutch Yellow potatoes. You’re the boss!
- Red Onion – I like to use only half the onion and dice it into small pieces.
- EVOO – When roasting potatoes it’s important to be very generous with the extra virgin olive oil. It’s important the potatoes are evenly coated.
- Spices – As usual I love to make this recipe bold and flavorful, so I am heavy handed with the spices, YUM! You’ll need: Smoked Paprika, Garlic powder, Onion powder, Red Pepper Flakes (optional)
- Salt and Pepper – a good pinch or 2 of kosher salt and a few cracks of fresh cracked pepper always does the trick!
How to make this Easy Crispy Roasted Breakfast Potato Recipe
1. Prep that oven and baking sheet
Preheat your oven to 425 degrees F and line your baking sheet with parchment paper.
2. Combine ingredients in a bowl
Add your potatoes, EVOO, spices, salt and pepper into a large bowl and toss well with your hands or spatula to evenly coat the potatoes.
3. Spread, bake, and bake once more
Pour the potatoes onto your baking sheet and spread them out evenly (see photo). Bake for 20 minutes, then remove from the oven and toss potatoes with a spatula, turn oven down to 400 degrees F, then bake for an additional 7-10 minutes.
4. Serve these crispy roasted potatoes hot!
Garnish with roughly chopped parsley or herb of your choice. Salt to taste.
You can serve as they are straight from the baking sheet!
Tips and Tricks
Wash your potatoes
There is no peeling the potato skins in this recipe! Remember that potatoes are grown in the soil and the skins can have dirt, bacteria and other grocery store grime on them. So give a good rinse, wipe down, and dry thoroughly!
Combine in a bowl!
I don’t recommend mixing on the parchment paper here. It is crucial to combine all the ingredients in a bowl to evenly coat when going for a perfectly crispy breakfast potato. Yes, it does dirty an extra dish, but trust me, it’s worth the extra 30 seconds it takes to clean that bowl 😉
Spacing is Key!
Try not to overcrowd that baking sheet! Even spacing is key. If you have a smaller baking sheet, roast two separate batches.
Toss half way through
Try not to skip this step. Pulling the potatoes out of the oven halfway through the roasting process allows them to get extra crispy!
FAQ
Can I make these ahead of time?
Absolutely! There are a few different ways to make ahead:
- Prep the potatoes, combine EVOO and spices, and toss to coat the potatoes evenly. Then store in an airtight container in the fridge for up to 3 days.
- Reheat previously roasted potatoes in the oven at 400 degrees for 10 minutes.
- Reheat in the microwave, however, you will lose some of the crispiness that makes this potato recipe so delicious.
Do I have to chop the potatoes?
You can prepare the potatoes however you wish! I like to usually quarter mine, but you can half them as well. Cook time may vary slightly.
How to store my Easy Crispy Roasted Breakfast Potatoes
Store your crispy oven roasted potatoes in an airtight container in your refrigerator for 3-4 days.
For reheating tips see FAQ section above.
What should I serve with my Crispy Oven Roasted Potatoes?
These can be served alongside my delicious Crowd Pleasing Quiche.
These are also great with some eggs of your choice – fried, scrambled, you name it!
Don’t let the name breakfast fool you, these crispy oven roasted breakfast potatoes go great as a side dish, try out my peach and habanero chicken with these.
They also are great as a fix-in for a lunch bowl, think – chicken, kale, avocado, potatoes…YUM!
I truly hope you enjoy this recipe as much as I do! As always, feel free to share any tips or tricks in the comments below. I’d love to hear what worked well for you when making this dish!
Enjoy!
Easy Crispy Roasted Breakfast Potatoes
Equipment
- 1 baking sheet
- 1 large bowl
- 1 spatula
- parchment paper
Ingredients
- 1½ lbs yellow and red potatoes quartered
- ½ red onion diced
- 2-3 tbsp Extra Virgin Olive Oil
- ½ tsp garlic powder heaping
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes optional
- ¼ tsp kosher salt plus more to taste
- ¼ tsp fresh cracked black pepper
- 1 tbsp parsley roughly chopped
Instructions
- Preheat your oven to 425 degrees F and line your baking sheet with parchment paper.
- Add your potatoes, EVOO (2-3 tbsp), garlic powder (½ heaping tsp), onion powder (½ tsp), smoked paprika (½ tsp), red pepper flake (¼ tsp – optional), salt (¼ heaping tsp) and pepper (¼ tsp) into a large bowl and toss well with your hands or spatula to evenly coat the potatoes.
- Pour the potatoes onto your baking sheet and spread them out evenly (see photo). Bake for 20 minutes, then remove from the oven and toss potatoes with a spatula, turn oven down to 400 degrees F, then back for an additional 7-10 minutes.
- Garnish with roughly chopped parsley or herb of your choice. Salt to taste.
- You can serve as they are straight from the baking sheet!
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