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baked breakfast potatoes in a white bowl with a large spoon

Crispy Breakfast Potatoes

This easy side dish is the perfection addition to breakfast or brunch.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 servings
Calories 169kcal
Author Ashley C.


  • 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)


  • 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.


  • 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. 
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.


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