Crispy Breakfast Potatoes

These perfectly Crispy Breakfast Potatoes are baked in the oven using a few basic ingredients including onions and peppers. They are the perfect addition to breakfast or brunch.

baked breakfast potatoes in a white bowl with a large spoon

Breakfast potatoes are the perfect side dish. You can even serve them as a side with lunch or dinner. Baking them in the oven creates the crispy outer texture. This recipe creates a crispy, flavorful and delicious side dish.

The options are endless for serving these bite sized crispy baked potatoes.

Ingredients You Need

ingredients for breakfast potatoes on white counter
  • Potatoes: Yukon Gold potatoes are the preferred type of potato for this recipe. They are the perfect balance between starchy and waxy to create a crispy dish.
  • Bell Pepper: You can use red or green bell pepper.
  • Onion: Red onion works best. But you can also substitute with yellow onion.
  • Olive Oil: You can use avocado oil instead, if preferred.
  • Seasonings: Use a mix of Italian seasoning, garlic powder, cayenne, salt and pepper. You can also switch it up and use coriander, ground turmeric or paprika. Alternate the combination of spices for different flavors ever time!

How to Make Breakfast Potatoes from Scratch

These potatoes come together in a few easy steps.

raw ingredients for potatoes on a baking sheet
  1. Prep your oven to 425 degrees F and line a baking sheet with aluminum foil or a silicone baking mat. Spray lightly with olive oil spray.
  2. Spread the bite-sized potatoes, peppers and onion on the baking sheet.
  3. Drizzle with olive oil and season with spices.
  4. Toss everything until well coated. Make sure the potatoes are spaced out well on the baking sheet.
  5. Bake!

Expert Tips for Crispy Potatoes

  • Cut the potatoes into bite-sized pieces – no larger than 1/2″ thick. If the potatoes are cut too big, they will not get crispy.
  • Season and coat the potatoes well. This helps ensure the flavor is evenly distributed.
  • Spread them out on a baking sheet to ensure even cooking.
  • Toss them on the pan every 15 minutes while baking. Tossing helps ensure that all sides get nice and crispy.

For extra crispy breakfast potatoes, broil the potatoes for 2 to 3 minutes at the end of baking.

baked breakfast potatoes on a sheet pan

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet in the oven at 400 degrees for about 10 minutes, or until warm and heated through.

Serving Suggestions

Serve these potatoes as a side to your favorite meal!

Did you make this recipe? Click here to leave a review.

baked breakfast potatoes in a white bowl with a large spoon

Crispy Breakfast Potatoes

Yield: 5 servings
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
This easy side dish is the perfection addition to breakfast or brunch.
5 from 3 votes

Ingredients 

  • 1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
  • 1 bell pepper, cut into small wedges
  • 1/2 red onion, cut into small wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Fresh herbs, for garnish (optional)

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or foil.
  • Spread the potatoes, bell pepper and onion on the baking sheet, then drizzle the olive oil over the vegetables. Season with Italian seasoning, garlic powder, salt, pepper and cayenne powder and toss until evenly coasted. Spread them in an even layer on the sheet.
  • Bake 45 to 60 minutes until the vegetables are tender and golden brown on the edges, tossing every 15 minutes for even browning. Serve immediately garnished with fresh parsley or your favorite herbs.
  • NOTE: If you want the potatoes extra crispy, broil the potatoes for 2 to 3 minutes at the end of baking.

Notes

SUBSTITUTIONS
  • Potatoes: Yukon Gold potatoes are the preferred type of potato for this recipe. 
  • Red Onion: You can substitute with yellow onion.
  • Olive Oil: You can use avocado oil instead, if preferred.
  • Seasonings: You can also switch it up and use coriander, ground turmeric or paprika. 
 
STORAGE
Store leftovers in a sealed container in the refrigerator for up to 3 days.
 
Each serving is about 1 cup. This recipe makes about 5 servings.

Nutrition

Calories: 169kcal, Carbohydrates: 27g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 243mg, Potassium: 653mg, Fiber: 4g, Sugar: 3g, Vitamin A: 798IU, Vitamin C: 58mg, Calcium: 28mg, Iron: 1mg
Course: Side Dish
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

3 comments on “Crispy Breakfast Potatoes”

  1. Love these! Perfect blend of spices and so easy baking them in the oven – they come out the perfect texture and they’re delish with the onion and pepper.

  2. These are sooooo good! I made this for lunch, and yum! These would be amazing to use for potato tacos on taco night, too.

  3. Made your recipe tonight and wow – it really is super easy! Thanks for the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.