This Breakfast Potatoes Recipe makes the most flavorful potatoes with crisp golden edges and tender centers in every bite.
author’s note
No Breakfast Spread Is Complete Without These!
My family is huge on breakfast foods. In fact, my boys will tell you there is nothing better than a big breakfast spread. Bacon, eggs, pancakes, waffles, crepes, Dutch baby, quiche. It all gets made around here.
And if these breakfast potatoes aren’t on the table, someone always asks why.
They’re one of those sides that somehow make everything else on the plate better. Scrambled eggs feel a little more exciting, breakfast burritos instantly feel heartier, and even pancakes feel more complete with a pile of crispy potatoes on the side.
This Breakfast Potatoes Recipe is one I make again and again because it hits that perfect balance. The outside gets deeply golden and crisp while the inside stays soft and fluffy, and the seasoning keeps things simple but really flavorful.
Breakfast Potatoes Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Potatoes | Creamy, buttery Yukon Golds are ideal, but any tender-skinned variety works well. |
| Oil | Extra-virgin olive oil adds the best flavor, but avocado oil also works. |
| Paprika | Adds great flavor; try smoked paprika for a deeper smoky taste. |
| Garlic powder | Gives even garlic flavor without burning like fresh garlic can. |
| Dried thyme | Optional, but adds a nice herby flavor. Fresh thyme or Italian seasoning also work. |
How To Make This Breakfast Potatoes Recipe
- Prep oven: Heat oven to 425°F.
- Potatoes: Cut into ½-inch cubes; place on pan.
- Season and toss: Drizzle oil, add seasonings, and toss well.
- Bake: Bake in a single layer for 15 min, flip, 15 min more, flip, 5-15 min.
- Finish: Cool briefly; optionally, add garnishes, and enjoy!
chelsea’s recipe tips
Best Ways To Serve This Breakfast Potatoes Recipe!
- Eggs: Add some added protein with scrambled or fried eggs.
- Bacon or sausage: For a hearty, savory side with protein.
- Avocado: Slices or guacamole for creaminess.
- Fruit Salad: A sweet, refreshing balance.
- Pancakes or Waffles: For an indulgent brunch.
- Toast or English Muffins: Topped with honey butter and jam.
- Breakfast bowl: Combine with eggs, cheese, and avocado.
Storage
What To Do With Leftovers
- Refrigerate: Let the potatoes cool down to room temp. Put them in a sealed container in the fridge for up to four days.
- Freeze: Lay them on a tray, freeze, then move to a freezer bag for up to three months.
- Reheat: Heat in the oven, toaster oven, or air fryer at 400°F until crispy and warm.
More Breakfast Favorites:
Breakfast Potatoes
Equipment
- Metal spatula
Ingredients
Instructions
- Preheat oven to 425°F.
- Scrub and thoroughly dry potatoes. Cut into 1/2-inch cubes and put on a sheet pan. Drizzle on oil and add all seasonings. Toss well with your hands to evenly coat potatoes.
- Spread potatoes on the pan in a single layer, taking care not to overlap. Bake 15 minutes; remove and toss with a metal turner. Bake another 15 minutes, then flip again. Bake 5–15 minutes more minutes, until the potatoes are nicely browned/charred and tender. (Test doneness with a fork.)
- Remove potatoes from oven and let cool slightly before (optionally) adding fresh herbs and/or grating Parmesan cheese on top (use a fine grater). Serve and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
