Oven Roasted Breakfast Potatoes

Lazy Saturday mornings spent with Andrew are one of my favorite things. We’ve been making these breakfast potatoes for years. I say “we” but honestly, they are my husband’s specialty 🙂 He’ll wake up before me and fix these delicious but simple potatoes along with some other breakfast treat. I know they’re a basic food but they are definitely the highlight to a good breakfast spread.

The best thing about this recipe is how adaptable it can be– we’ve used various seasonings over the years but always found this combination to be the winner. We love that these potatoes are baked, not fried, so they are crispy but with minimal oil. I love them with ketchup but they are also an excellent base for a breakfast bowl 😉

Better Roasted Potatoes in 3 Steps:

  • Uniformly diced potatoes cook more evenly
  • Parchment paper helps prevent sticking + keeps them crispy
  • Spreading potatoes in a single layer around the pan helps them brown up on all sides

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Oven Roasted Breakfast Potatoes

Flavorful, diner-style diced potatoes perfect for a weekend breakfast or as the base for a dinner bowl. Vegan.
Course Breakfast, Brunch, Side Dish
Cuisine American
Keyword Breakfast Potatoes, Oven Roasted Breakfast Potatoes, Oven Roasted Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 225kcal
Author thedachshundmom

Equipment

  • large sheet pan
  • parchment paper

Ingredients

  • 4 medium russet potatoes or 3 large
  • 2 Tbsp vegetable oil
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1 tsp fine salt
  • ½ tsp black pepper

Instructions

  • Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
  • Wash and dice potatoes to ½-¾ inch size. Optional: leave skins on for crispier potatoes.
  • In a large bowl, toss potatoes with dry spices (paprika, basil, salt and pepper).
  • Add the vegetable oil to the potatoes and toss to coat thoroughly.
  • Spread potatoes onto baking sheet in a single layer; avoid crowding if possible.
  • Roast potatoes for approximately 30-35 minutes, flipping once halfway through, until lightly browned and crispy.
  • Serve fresh with additional salt, pepper and/or ketchup as desired.

Notes

  • These potatoes can be made to suit any taste
    • feel free to swap in Italian seasoning blend, parsley, Cajun spices, a little garlic powder, seasoned salt, etc. 
  • Update: we originally called for baking spray but have since been using parchment paper and it works so much better! Baking spray will still work, though!
  • These potatoes cook best when the sheet pan is not too crowded–bigger batches will require 2 sheet pans
We love these potatoes on their own but they are an excellent base for a loaded breakfast bowl with eggs/cheese/salsa or a loaded dinner bowl with veggies and toppings.

Nutrition

Calories: 225kcal

Next time you’re wanting to stay in for brunch, add these easy Oven Roasted Breakfast Potatoes to your lineup. Or send your significant other the link and hope they get the hint to make them for you 😉

-Emma



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