Learn how to make breakfast potatoes in the oven! With this easy sheet pan recipe, they're crispy and golden on the outside and creamy in the middle.
These breakfast potatoes are so tasty I could eat them straight off the sheet pan! Roasted in the oven until golden brown, they’re crispy on the outside, creamy in the middle, and packed with savory flavor from a simple homemade spice blend. I love to make this breakfast potatoes recipe when we have friends or family over for brunch, and they’re delicious in breakfast burritos and breakfast tacos too.
I’ve experimented with a variety of different methods for how to make breakfast potatoes—on the stovetop, in the air fryer… This recipe is my favorite way to do it. Roasting the potatoes in the oven is super simple, hands off, and completely foolproof, letting you focus on making an omelette or flipping pancakes while your potatoes bake to perfection.
Make these crispy breakfast potatoes the next time you have company over for breakfast or on any lazy weekend morning. I think they’ll be a hit!
Breakfast Potatoes Ingredients
Here’s what you’ll need to make this breakfast potatoes recipe:
- Potatoes, of course! Yukon Gold potatoes are my favorite type of potatoes to use in this recipe. Their skins crisp up nicely and their centers become super creamy. Small yellow potatoes or red potatoes work well too. You could even use russet potatoes, but they’ll be fluffier and drier on the inside rather than creamy.
- Extra-virgin olive oil – It helps the potatoes brown and crisp up as they bake.
- Smoked paprika, garlic powder, and onion powder – This simple seasoning blend improves the potatoes’ texture as well as their taste. The spices help the outsides of the potatoes get deliciously crisp and add smoky, savory flavor.
- Red pepper flakes – For heat.
- Fresh cilantro or parsley – You’ll sprinkle on the herbs after the potatoes come out of the oven. They add a fresh finishing touch!
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Recipe Variations
- Change up the seasonings. Replace the paprika with chili powder or add dried herbs like rosemary or thyme. If you don’t have cilantro or parsley on hand, feel free to skip it, or sprinkle the potatoes with fresh chives or scallions after baking instead.
- Make cheesy breakfast potatoes. In the last few minutes of baking, remove the potatoes from the oven and sprinkle shredded cheddar cheese on top. Bake until melted!
- Add veggies. Chop half an onion and 1 red bell pepper. Sauté them in a skillet on the stovetop while the potatoes roast. Toss the veggies with the potatoes before serving for sweet and savory depth of flavor!
How to Make Breakfast Potatoes
My method for how to make breakfast potatoes is easy! Here’s how it goes:
First, prep the potatoes. Cut them into 1/2-inch chunks and spread them on a large baking sheet lined with parchment paper.
Toss the potatoes with olive oil, smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper. Arrange them in a single layer, leaving a little space around each one.
Bake the potatoes in a 425°F oven until golden brown and crisp around the edges, 25 to 35 minutes.
Remove from the oven and season to taste. Sprinkle with the fresh herbs before serving!
Recipe Tips
- Don’t peel the potatoes. The skins get especially crispy in the oven!
- Cut the pieces to a consistent size. That way, they’ll all cook at the same rate. You don’t want smaller pieces to burn before larger ones cook through.
- Don’t crowd the baking sheet. If the potatoes are crowded together, they’ll steam and soften instead of getting crispy. If your baking sheet isn’t large enough to spread out the potatoes, divide them onto two baking sheets. Rotate the pans in the oven halfway through the cook time.
How to Store and Make Ahead
I like these breakfast potatoes best just after they come out of the oven. But if you want to make them ahead (or if you end up with leftovers), they reheat fairly well.
- To store:Â Seal the potatoes in an airtight container and store them in the refrigerator for up to 3 days.
- To reheat: Warm the potatoes in a 350°F oven or air fryer to help them crisp up.
What to Serve with Breakfast Potatoes
These homemade breakfast potatoes pair well with both sweet and savory dishes! Try serving them with any of these recipes:
Enjoy!
Breakfast Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes or yellow potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch red pepper flakes
- Sea salt and freshly ground black pepper
- Chopped fresh cilantro or parsley, for garnish
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the paprika, garlic powder, onion powder, red pepper flakes, and pinches of salt and pepper. Toss to coat and spread evenly on the baking sheet.
- Roast for 25 to 35 minutes, or until golden brown and crisp around the edges. Season to taste, sprinkle with cilantro or parsley, and serve.
Can I use green pepper if I don’t have red
Hi Sharon, yep!
Very flavorful and easy to make.
I’m glad you enjoyed them!
These were absolutely amazing. Thank you so much!
I’m so glad you love them, Genevive!
Very good recipe. Makes a nice side dish for dinners too.
Hi Carole, so glad you enjoyed the potatoes!
I made these for my gf yesterday morning and am making breakfast Potatoes again this morning. The potatoes came out perfect. The added onion, pepper, and garlic along with the smoked Paprika really took this breakfast dish to a whole new level of flavor. We can see this being a regular part of our breakfast from now on. Thank you for the recipe!
Hi Seph, amazing! So glad the potatoes were a hit.
Can you make ahead and freeze for next week?
These were delicious and so quick to make! I used half a bell pepper and two tomatoes.
I’m so glad you enjoyed them!
istanbul’da gezilecek yerler
Wouldn’t it be easier to toss the cut potatoes with the olive oil in a bowl and then sprinkle seasonings on and toss again before placing on parchment paper to bake?
Hi Bill, you could do it that way if you want. I think its easy to do right on the sheet pan and then I don’t have to dirty an extra bowl.
I have made this but I used mayonnaise oregano boiled potatoes for 15 minutes before adding the mayonnaise and the oregano. It worked out for me.
Perfect – exactly what I was craving! I used baby potatoes and cut the baking time by a few minutes. Thanks for this recipe!
I’m so glad you loved the potatoes!
Anxious to try this for Boxing Day brunch. Can some of this be made ahead to save some time??
Hi Dianne, you could do the onions and peppers ahead of time, but potatoes dry out a bit when they’re not freshly roasted.
what type of potato do you recommend works best?
Hi Anna, any small potatoes – yukon gold, butterball, red potatoes, and fingerling potatoes would all be great choices.
accidentally used 1.5 lb still DELICIOUS
These are so delicious! They remind me of the breakfast potatoes that one of our favorite restaurants serves. They go perfectly with scrambled eggs and bacon and are tastier than hash browns (although I love hash browns almost as much).
This was such a simple and delicious brunch! I only had a russet potato and sweet potato so decided to try both. I patted the russet dry before seasoning and it came out perfectly crispy! The sweet potato wasn’t quite as crisp (as to be expected), but was still delicious. And the combo with the red pepper and onions and perfect. I added some eggs on the side and it was great, thanks for the recipe.
Im all about potatoes, not missing a single recipe and this wont be an exception. thanks 🙂
perfect, came out so flavorful and crunchy. going to make this again! made it for a few lunches this week!