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Overhead view of oven roasted breakfast potatoes garnished with chopped parsley in a blue bowl adjacent to a white and black striped napkin and fresh parsley leaves.
Print Recipe

Easy Crispy Roasted Breakfast Potatoes

These crispy roasted breakfast potatoes are full of flavor, will be ready in no time, and become a staple recipe in your kitchen.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Breakfast, Brunch, Side Dish
Cuisine American
Keyword Breakfast, Brunch, Crispy, easy, Oven Roasted, Potatoes, quick

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!