Breakfast Potatoes

This breakfast potatoes recipe is easy to make in the oven! Perfectly crispy and flavorful, the potatoes are a delicious side dish for breakfast or brunch.

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. Pancakes? Scrambled eggs? Yes, please!

You’ll find my easy breakfast potatoes recipe below. It’s one of my favorite breakfast dishes, perfect for special occasion brunches and everyday breakfasts alike.

I offer two variations in the recipe. If you like, you can simply roast the potatoes with salt, pepper, and spices. OR you can toss the roasted potatoes with sautéed onions and bell peppers. Both versions are delicious, so choose whichever sounds best to you!

Breakfast potatoes recipe ingredients

Breakfast Potatoes Recipe Ingredients

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

  • Potatoes, of course! I like to use small yellow or red potatoes in this recipe because they cook up with crispy skins and tender, creamy interiors. Larger Yukon gold potatoes or russet potatoes will work here too. Just chop them into 1/2-inch pieces before roasting.
  • Smoked paprika and garlic powder – These pantry spices infuse the potatoes with smoky, savory 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 recipe. I highly recommend adding them!
  • Cilantro – For fresh flavor. If you don’t have cilantro on hand, swap in other fresh herbs like parsley or chives.
  • 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 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.

Should I peel the potatoes?

Nope! I recommend NOT peeling the potatoes for this recipe.

The skins help the potatoes get extra-crispy as they bake. Of course, if you prefer to peel, feel free.

Hands tossing chopped potato with spices

Toss the potatoes with olive oil, smoked paprika, garlic powder, red pepper flakes, salt, and pepper. Arrange them in a single layer, leaving a little space around each one.

  • Tip: If the potatoes are too crowded on the pan, they’ll steam in the oven, and they won’t crisp up as they bake.

Bake the potatoes in a 425°F oven for 30 minutes, or until golden brown and crisp around the edges. Stop here and devour the crispy potatoes as they are, or make the optional sautéed peppers and onions.

If you’re adding the peppers and onions, 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. Enjoy!

Breakfast potatoes in a skillet

What to Serve with Breakfast Potatoes

These crispy potatoes are a delicious side dish for breakfast and brunch. For a simple breakfast, serve them with sunny-side-up eggs, poached eggs, or an easy tofu scramble. If you’re making a larger brunch, serve them alongside any of these recipes:

Round out the meal with a fruit saladpancakes, or French toast!

These Southwest potatoes are also great in a breakfast burrito. Try adding them to this breakfast burrito with black beans, veggies, and scrambled eggs, or use them in a vegan breakfast burrito instead.

Make-Ahead and Storage Instructions

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 will reheat fairly well.

  • To store: 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.

Breakfast potatoes recipe

More Easy Potato Recipes

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

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Breakfast Potatoes

rate this recipe:
5 from 13 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 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 bell pepper, stemmed, seeded, and chopped into ½-inch pieces
  • 2 garlic cloves, chopped
  • cup chopped fresh 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 on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, red pepper flakes, salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheet.
  • Roast 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 olive 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. Carole

    Very good recipe. Makes a nice side dish for dinners too.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Carole, so glad you enjoyed the potatoes!

  2. 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.

  3. Carol Pennington

    Can you make ahead and freeze for next week?

  4. 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!

  5. istanbul gezilecek yerler

    5 stars
    istanbul’da gezilecek yerler

  6. 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.

  7. 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!

  8. 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.

  9. 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.

  10. Lillian

    accidentally used 1.5 lb still DELICIOUS

  11. 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).

  12. 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.

  13. Martin from

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

  14. 5 stars
    perfect, came out so flavorful and crunchy. going to make this again! made it for a few lunches this week!

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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.