You won’t be able to get enough of these Breakfast Potatoes! They’re seasoned just right, with a perfect crispy exterior and soft interior.

Or, if you’re short on time, give our Skillet Breakfast Potatoes a try – they’re a quicker alternative!

Breakfast Potatoes fresh out of the oven ready to be enjoyed.

These Breakfast Potatoes Are…

  1. Crispy and soft: The perfect mix of crunchy outside and fluffy inside.
  2. Delicious flavor: Our easy seasoning blend delivers the BEST flavor!
  3. Easy to cook: Easy recipe, great for all cooking levels.
  4. Customizable: Adapt spices and ingredients to your preference.
  5. Budget-friendly: Potatoes are cost-effective.

All the ingredients in this recipe prepped out for easy preparation.

Breakfast Potato Ingredients

  • Potatoes: Creamy and buttery Yukon Golds are ideal, but any tender-skinned variety is fine.
  • Oil: We recommend extra-virgin olive oil for better flavor.
  • Paprika: Great for flavor; try smoked paprika for added smokiness.
  • Garlic powder: Offers easy, consistent flavor without burning–unlike fresh garlic.
  • Dried thyme: Optional, and adds a great flavor.

Quick Tip

Paprika has a mild flavor but it brings more than that to the party: it helps promote browning. That’s why it’s used in so many seasoning blends!

Process shots of Breakfast Potatoes being prepared

How To Make Breakfast Potatoes

  • Prepare oven: Heat oven to 425°F.
  • Prepare 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!

Up-close image of the Breakfast Potatoes with a spoon scooping them out.

How To Use Breakfast Potatoes

  1. Side dish: Pair with eggs and bacon (or the protein of your choice).
  2. Breakfast bowl: Combine with eggs, cheese, and avocado.
  3. Burritos or tacos: Add to tortillas with eggs and salsa.
  4. Breakfast hash: Mix with veggies; top with egg.
  5. Lunch sandwiches: Use instead of fries or chips.
  6. Topping: Crunchy addition to soups or salads.
  7. Meal prep: Ready-to-go breakfasts for the week.
  8. Snack dip: Enjoy with ketchup or fry sauce.

What To Serve With Breakfast Potatoes

  1. Eggs: Add some added protein with Scrambled or fried eggs.
  2. Bacon or sausage: For a hearty, savory side with protein.
  3. Avocado: Slices or guacamole for creaminess.
  4. Fruit Salad: A sweet, refreshing balance.
  5. Pancakes or Waffles: For an indulgent brunch.
  6. Toast or English Muffins: Topped with honey butter and jam.

Big plate full of Breakfast Potatoes ready to be enjoyed.

Storage

What To Do With Leftovers

  • Cool: Let breakfast potatoes reach room temperature.
  • Refrigerate: In an airtight container,  chill up to four days.
  • Freeze: Spread on a baking sheet; store in a freezer bag, for up to three months.
  • Reheat: Oven, toaster oven, or air fryer at 400°F until warm and crispy.

More Breakfast Favorites:

Breakfast potatoes fresh out of the oven ready to be enjoyed.
Pin Print
5 from 1 vote

Breakfast Potatoes

By Chelsea Lords
You won’t be able to get enough of these irresistible Breakfast Potatoes! Each bite is perfectly seasoned, with a golden, crispy exterior that gives way to a soft and fluffy center.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings

Equipment

  • Sheet pan
  • Metal spatula

Ingredients 
 

  • 2 pounds Yukon gold potatoes peeled if desired (I leave peel on)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3/5 teaspoon pepper
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme optional
  • 1/4 cup freshly grated Parmesan
  • Finely chopped fresh parsley or thyme, optional

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

Note 1: Preferably use Yukon gold or other tender-skinned potatoes. If using a potato with thicker skin, peel it. Cut potatoes into even sizes for uniform cooking.
Storage: Cool breakfast potatoes to room temperature. Store in the fridge for up to four days or freeze for three months. Reheat in oven or air fryer at 400°F until crispy.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 655mg | Fiber: 4g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 30mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 1 vote (1 rating without comment)

Leave a comment

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

Recipe Rating