Breakfast Potatoes

You're going to LOVE this breakfast potatoes recipe! It's super easy to make, and the potatoes come out perfectly crispy and golden brown every time.

Breakfast potatoes

What’s not to love about breakfast potatoes? They’re crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices. They’re SO simple to make, and they taste great with just about any breakfast food. Not sure what to serve with that tofu scramble or frittata? Breakfast potatoes to the rescue!

You’ll find my easy breakfast potatoes recipe below. It’s a standby in our house – I make it whenever I’m cooking brunch, whether it’s for my whole family or just Jack and me. I offer two variations in the recipe. In one, you just roast the potatoes with salt, pepper, and spices. In the other, you toss the roasted potatoes with sautéed onions and bell peppers. Both versions are delicious, but I recommend adding the extra veggies if you can. They really take these breakfast potatoes over the top!

Breakfast potatoes recipe ingredients

Breakfast Potatoes Recipe Ingredients

Ready to cook? Here’s what you’ll need:

  • Potatoes, of course! Steer clear of big, starchy russet potatoes for this recipe. Instead, look for small yellow or red potatoes. They’ll cook up with crispy skins and tender, creamy interiors.
  • Smoked paprika – It infuses the potatoes with delicious smoky flavor.
  • Red pepper flakes – For heat.
  • Extra-virgin olive oil – It adds richness and helps the potatoes crisp up in the oven.
  • Sautéed onion, garlic, and red bell pepper – These sautéed veggies are optional, but they really amp up the flavor in this breakfast potatoes recipe. Definitely use them if you can!
  • Cilantro – Again, it’s optional, but its fresh flavor perfectly accents the smoky breakfast potatoes.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Potato chunks on a baking sheet

How to Make Breakfast Potatoes

My method for how to make breakfast potatoes is super easy! Here’s how it goes:

First, prep the potatoes. Cut them into 1/2-inch chunks, leaving the skins on. They’re essential for helping the potatoes get nice and crispy in the oven! Spread the potatoes on a large, parchment-lined baking sheet and toss them with olive oil, salt, black pepper, smoked paprika, and red pepper flakes.

Arrange the potatoes in a single layer, leaving a little space around each one. If they’re too crowded, they’ll steam in the oven, and they won’t crisp up as they bake.

Hands tossing chopped potato with spices

Then, bake! Transfer the potatoes to a 425° oven and bake for 30 minutes, or until the potatoes are golden brown and crisp around the edges. If you like, you could stop here and devour the crispy potatoes as they are, but I recommend making the optional sautéed veggies if you can.

Next, sauté the onions and peppers. Heat a little olive oil in a medium skillet over medium heat. Add the onions, bell peppers, and garlic and cook until soft and lightly browned, 5 to 8 minutes. Remove the veggies from the heat, stir in the potatoes, and sprinkle with cilantro.

Finally, season to taste with salt and pepper, and eat!

Breakfast potatoes in a skillet

Breakfast Potatoes Serving Suggestions

These crispy breakfast potatoes pair nicely with all kinds of breakfast and brunch fare. For a simple breakfast, serve them with sunny-side-up or poached eggs or an easy Tofu Scramble. They’d also be excellent with any of these larger brunch recipes:

Round out the meal with a fruit salad, a smoothie, or another sweet breakfast item, such as pancakes or French toast. For more brunch ideas, check out this post!

If I’m not serving these breakfast potatoes as a side dish, there’s one other way I like to use them: in a breakfast burrito! They’re fantastic in these Veggie Breakfast Burritos with black beans and scrambled eggs, and you could add them to this Vegan Breakfast Burrito too.


Breakfast potatoes recipe

More Brunch and Breakfast Side Dishes

If you love these crispy breakfast potatoes, try one of these easy brunch recipes next:

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Breakfast Potatoes

rate this recipe:
5 from 12 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 4
These easy roasted breakfast potatoes are a perfect side dish for breakfast or brunch! They're crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices.


Optional sautéed onions & peppers

  • ½ teaspoon extra-virgin olive oil
  • ½ yellow onion, chopped into ½-inch pieces
  • 1 red pepper, chopped into ½-inch pieces
  • 2 garlic cloves, chopped
  • cup cilantro, for serving
  • Sea salt and freshly ground black pepper


  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
  • Make the onions & peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.


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Rate this recipe (after making it)

  1. Seph

    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!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Seph, amazing! So glad the potatoes were a hit.

  2. Carol Pennington

    Can you make ahead and freeze for next week?

  3. Julia

    5 stars
    These were delicious and so quick to make! I used half a bell pepper and two tomatoes.

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  4. istanbul gezilecek yerler

    5 stars
    istanbul’da gezilecek yerler

  5. Bill

    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?

    • Jeanine Donofrio

      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.

    • daisy st.james

      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.

  6. Kim

    5 stars
    Perfect – exactly what I was craving! I used baby potatoes and cut the baking time by a few minutes. Thanks for this recipe!

    • Jeanine Donofrio

      I’m so glad you loved the potatoes!

  7. Dianne

    Anxious to try this for Boxing Day brunch. Can some of this be made ahead to save some time??

    • Jeanine Donofrio

      Hi Dianne, you could do the onions and peppers ahead of time, but potatoes dry out a bit when they’re not freshly roasted.

  8. anna

    what type of potato do you recommend works best?

    • Jeanine Donofrio

      Hi Anna, any small potatoes – yukon gold, butterball, red potatoes, and fingerling potatoes would all be great choices.

  9. Lillian

    accidentally used 1.5 lb still DELICIOUS

  10. Allison Hamff

    5 stars
    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).

  11. Abby

    5 stars
    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.

  12. Martin from

    5 stars
    Im all about potatoes, not missing a single recipe and this wont be an exception. thanks 🙂

  13. 5 stars
    perfect, came out so flavorful and crunchy. going to make this again! made it for a few lunches this week!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.