These breakfast potatoes are a great addition to any breakfast spread. They're seasoned with just a few pantry staples and roasted to crispy perfection in the oven. Perfect for large family breakfasts!
Why I Love This Easy Breakfast Potatoes Recipe
- Simple ingredients: These delicious breakfast potatoes use easy pantry staple seasonings. You probably already have everything you need on hand. No fresh herbs required!
- Prep seasoning in advance: Bulk prep this breakfast potato seasoning recipe so you can make these breakfast potatoes even quicker on busy mornings!
- Family favorite: This is an easy recipe to make for large family breakfasts. Everyone loves them and they go with just about anything! Serve these potatoes with a side of eggs and bacon. Or, pair them with some of my other favorite breakfast recipes like pancakes or french toast. They're also great thrown in a breakfast burrito or crunchwrap.
Ingredient Notes
- Potatoes: I like to use russet potatoes for this recipe as they will get the crispiest. You can also use red potatoes, yukon gold potatoes, or sweet potatoes - just note that they won't get as crispy!
- Olive Oil: Don't skimp on the olive oil, as it's essential for helping get the crispy potatoes we're going for.
- Seasonings: You'll need a combination of salt, black pepper, garlic powder, dried parsley, onion powder, and paprika. I prefer to use regular paprika (not spanish or smoked paprika as they will give a much different flavor!).
How to Make The Best Crispy Breakfast Potatoes
Step 1: Clean and cut potatoes
- Preheat the oven to 425°F.
- Give the potatoes (6 large russet potatoes) a good scrub to remove any dirt.
- Once clean, slice the potatoes into ½-inch slices. Dice each slice into ½-inch pieces.
Tip: Make sure to dice your potatoes into even-sized pieces so will all get done at the same time! This chopper is great for saving time and getting perfect-sized potato cubes.
Step 2: Soak potatoes in ice bath then dry
- Soak the diced potatoes in a large bowl of ice water for 20 minutes. This removes excess starch and helps make the potatoes crispier.
- When done, drain the water and lay the potatoes on a clean dish towel to dry.
Tip: To get the crispiest potatoes, we want to make sure the potatoes are fully dry. If the potatoes are still slightly wet, the seasoning and oil won't be able to stick. Dry potatoes = crispy edges!
Step 3: Coat potatoes in olive oil then season
- Once dried, place potatoes back in the bowl and toss them with olive oil (¼ cup).
- In a small bowl, mix the salt (2 teaspoons), black pepper (½ teaspoon), garlic powder (1 tablespoon), dried parsley (1 tablespoon), onion powder (2 teaspoons), and paprika (2 teaspoons) together. Sprinkle the seasoning over the potatoes and toss until they are fully coated.
Step 4: Bake potatoes
- Spread the seasoned potatoes in an even layer on a parchment paper-lined baking sheet.
- Bake at 425°F for 20 minutes.
- Use a spatula to flip the potatoes, then bake for another 20 minutes or until potatoes are golden brown and crispy to your liking.
Tip: Don't overcrowd the potatoes on the sheet pan. Your pan needs to be big enough that your potatoes don't overlap a lot when spread into a single layer; a half-sheet pan is the perfect size. This makes sure all the potatoes roast evenly on all sides and get the crispy texture we're going for! If you don't have a large baking sheet, you can use two smaller ones.
Step 5: Serve and enjoy!
Sprinkle the potatoes with salt and enjoy! These potatoes are great on their own or stuffed inside a breakfast burrito or crunchwrap.
Tips & Variations
- Toss halfway through: For the best breakfast potatoes, make sure you flip all the potatoes halfway through otherwise they won't cook or brown evenly.
- Mix up the seasoning: I love using a simple seasoning for these potatoes. However, you can use any seasoning or herbs (like fresh thyme or fresh rosemary) that you want! If you're feeling wild, you can even throw in some sautéed onions or red bell peppers (wait to mix in until the last 5 minutes of baking).
- Cheese: Sprinkle a little cheddar or parmesan cheese on top of your potatoes in the last 2-3 minutes of baking for the best cheesy potatoes!
- Perfect side dish: These seasoned potatoes aren't just limited to your breakfast menu. Serve them as an easy side dish for any weeknight dinner.
Storage & Freezing
These oven roasted breakfast potatoes are best served fresh as this is when they'll be the crispiest. However, you can reheat leftover potatoes just know they'll just lose some of their crispiness.
- Storage: Store cooled potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the leftover potatoes in the oven or air fryer at 350°F for 6-10 minutes to crisp them up.
- Freezing: These potatoes work great in frozen breakfast burritos but I don't recommend freezing them on their own. These crispy home fries are truly best made fresh.
Frequently Asked Questions:
Yes, you can cook these breakfast potatoes in the air fryer at 400°F for 20 minutes, shaking the air fryer basket halfway through.
No, you do not need to peel the potatoes for this recipe. The skin helps the potatoes get that crispy exterior while they bake.
Looking for more easy breakfast recipes?
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Crispy Breakfast Potatoes
Ingredients
Tools
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat the oven to 425°F.
- Give the 6 large russet potatoes a good scrub to remove any dirt.
- Once clean, slice the potatoes into ½-inch slices. Dice each slice into ½-inch pieces.
- Soak the diced potatoes in a large bowl of ice water for 20 minutes.
- When done, drain the water and lay the potatoes on a clean dish towel to dry.
- Once dried, place potatoes back in the bowl and toss them with ¼ cup olive oil.
- In a small bowl, mix the 2 teaspoons salt, ½ teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon dried parsley, 2 teaspoons onion powder, and 2 teaspoons paprika together. Sprinkle the seasoning over the potatoes and toss until they are fully coated.
- Spread the seasoned potatoes in an even layer on a parchment paper lined baking sheet.
- Bake at 425°F for 20 minutes (note that this is only the first half of baking!).
- Use a spatula to flip the potatoes, then bake for another 20 minutes or until potatoes are golden brown and crispy to your liking.
- Sprinkle the potatoes with salt and enjoy! These potatoes are great on their own or stuffed inside a breakfast burrito or crunchwrap.
Notes from Melissa
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
I'll email this post to you, so you can come back to it later!
These were a huge hit with my family. I’m going to add them to my regular dinner roster. Thanks so much for this recipe!
I'm so glad these were a hit with your family, Jill. Thanks so much for leaving a review!
The seasoning is SO tasty for these crispy potatoes. We made this as part of the August challenge, but it’s going to be a go-to recipe in our household now!
Made these crispy potatoes as part of the August challenge, and wow! The seasoning on these is absolutely delicious. You can smell the tastiness while the potatoes are cooking in the oven. These are definitely perfect for a side or for meal prepping breakfast (which is what we did).
This recipe for breakfast potatoes was a 10/10! They were the perfect side for our breakfast for dinner! The perfect amount of seasoning. The whole family loved them.
(August baking challenge)