The Very Best Breakfast Potatoes

These Breakfast Potatoes are made with just a few simple ingredients and only take 40 minutes to whip up. They are crispy on the outside and perfectly seasoned.

Breakfast potatoes are one of my favorite parts about going out to eat for breakfast. I love a savory dish, with eggs and bacon and obviously a side of potatoes!

I decided I wanted to make my own version of breakfast potatoes at home, and they do not disappoint! These potatoes are easy to make with just a few simple ingredients and spices you probably already have in your pantry.

If you love savory breakfast as I do, you have to try my Sweet Potato Breakfast Bowl or my Puff Pastry Breakfast Cups.

Why You Need to Make These Breakfast Potatoes

• They are so simple and are done in less than 40 minutes.
• I love using these for meal prepping- perfect to make a batch and reheat throughout the week.
• They are the perfect way to use up old potatoes.
• This recipe doubles as a great side dish for lunches and dinners!

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• Potatoes- you can use any potatoes for this recipe, but I really like baby gold/red or fingerling potatoes. I find they are easiest to cut up and roast.
• Olive oil- I used extra virgin olive oil, but any oil you like works.
• Garlic powder- you can use a few cloves of fresh garlic if you prefer.
• Paprika- this is a key ingredient! It adds so much great flavor.
• Parsley- preferably fresh, but dried also works in a pinch.

Step by Step Instructions

Step 1: Preheat the oven to 400° F. Line a baking sheet with foil and set aside.

Step 2: Dice the potatoes into 1/2 inch cubes, making sure they are all similar in size.

Step 3: Toss in a large bowl with olive oil and all the seasonings.

Step 4: Spread in an even layer on the baking sheet and bake for 20-25 minutes, tossing the potatoes about halfway through.

Give another quick toss and put potatoes back in under the broiler for about 4-5 minutes to get a little crispy!

Tips and Tricks

• You don’t need to peel your potatoes unless you want to. I personally enjoy the skins so I always leave them on.
• Make sure when dicing your potatoes are all roughly the same size. This will help them to cook evenly and be done at the same time.
• You don’t want to overcrowd the baking sheet. If you find the potatoes can’t spread out flat and have room to breathe, separate them and use two baking sheets. This helps get them crispy.

Storing & Freezing

These breakfast potatoes can be stored in an airtight container in the fridge for up to 5 days.

To reheat, throw the breakfast potatoes back in a preheated oven or under the broiler for a few minutes (keep an eye on them if using the broiler, they can burn easily). You can also heat them up in an air fryer or toaster oven.

Want to try more savory breakfast recipes?

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