Roasted Breakfast Potatoes
These crispy breakfast potatoes are roasted in the oven, so they're less greasy and more healthy! They taste like home fries from your favorite diner.
Updated by Kathryne Taylor on August 29, 2024
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Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night? No, I don’t think there is.
I’ve long relegated breakfast potatoes to indulgent breakfast status, but I finally figured out how to roast delectably crisp, diner-style home fries at home. These will definitely make an appearance at my next brunch, and probably on the dinner table, too. They’re that good.
Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber (source). Just buy organic, if possible, and don’t peel off the skin, which is where most of that goodness resides.
I see no reason not to make these whenever the craving strikes, especially when you’re serving them with a protein-rich accompaniment, like eggs. Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!
More Potato Recipes to Try
Here are a few more of my favorite potato recipes:
- Best Baked Potato
- Crispy Smashed Potatoes
- Delicious Crispy Hash Browns
- Perfect Roasted Potatoes
- Ultra Crispy Baked Potato Wedges
Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.
Roasted Breakfast Potatoes
These crispy breakfast potatoes are roasted in the oven, so they’re less greasy and more healthy than traditional breakfast potatoes cooked in a skillet! They taste like home fries from your favorite diner. Recipe yields 1 pan of breakfast potatoes, enough for about 4 servings. See notes for how to double the recipe.
Ingredients
- 2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces
- 1 red bell pepper, sliced into 1” squares
- ½ medium white onion, sliced into wedges (see photos)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
- Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.
Notes
To double this recipe: Before preheating the oven, arrange oven racks in the middle and upper third positions. Prepare the vegetables on two large, rimmed baking sheets. Bake as described, swapping their positions on the oven racks once or twice. They might need a little longer in the oven than the single batch.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made this yesterday for brunch, and it was absolutely delicious!
We are vegetarians/vegans, so I really love your recipes. I’ve tried several of them, and they are all healthy and delicious!
Thank you!
These potatoes was part of our breakfast for dinner! They are amazing. We used this recipe as a guide and tweaked a bit. We love our potatoes super crispy so I started the potatoes first roasting 1/2 hour alone. Then I added in the red pepper and onion and cooked for 45-50 minutes stated in the recipe. I added whole cloves of garlic cause we love garlic and to the spice mixture we added sweet paprika and smoked paprika. I will be making this often I can tell. I also cooked at 450degrees cause that’s what my oven needs to roast at (probably should get in calibrated). This recipe won’t disappoint.
These were delicious, I love the crunch they added. My only concern is that I did these on 425 for about 35 and the peppers and onions were VERY VERY CRISP. Do you recommend adding the later? I still want the veggies getting that flavorful oil on the potatoes. Anyways very good!!
Hi Kevin! I’m sorry to hear that was your result. How small did you cut them? Did you stir every 15 minutes per instructed?
I use parchment paper for easy cleanup and food doesn’t stick. Most parchment is not recommended for above 400 Fahrenheit, so I lengthen the cooking time a bit. Still gets good browning and crispness.
Your comment helped me a lot. I have a hard time scrubbing because of weak wrists. So I use Parchment paper for many things. Now I know I can use it for potatoes, as well. What temp do you use and approximately how long do you bake? Also, do you know if I can do home fries in the oven with already boiled potatoes? Would they crisp up and brown? Have lots to make for a brunch on Jan.1st and pan frying would take way too long. lol Thank you for any help or info. :)
If you’re using a metal spatula, it must not be a nonstick pan. What kind of pan do you prefer for this?
Hi! All my go-to kitchen essentials can be found on my shop page.
These were amazing even with russet potatoes (and without red peppers since I can’t eat peppers right now). They browned beautifully and were even crispy when reheated! Thank you!
This was delicious!! How can vegetables taste so good?! New favorite way to eat potatoes for breakfast.
Quick Question: If I put all of the chopped veggies and seasonings in a bag and freeze it, could I later bake it frozen and add some olive oil? Kind of like making homemade frozen potato’s OBrien. I would rather eat this instead of store-bought frozen hashbrowns that don’t taste nearly as good and aren’t as healthy.
Thanks for the recipe!
I’m happy you enjoyed them! I like the concept. But, I’m not sure without trying it. Sorry!
Delicious! Would I still get the same nice brown, crispy results if I line the pan with parchment paper or even foil? (Cleanup would be a lot easier.)
Hi Carol, I would recommend Perfect Roasted Potatoes
Love these roasted potatoes. I just add sliced
jalapeño or diced red thai chilies. Scramble
6 eggs and add potatoes on top in nice
oval platter. Great anytime. Thanks
Sounds delicious! Thank you for sharing, Royce.
I love roasted red potatoes for a weekend breakfast! I found a trick a few years back to make the potatoes buttery soft AND crispy. Cover the whole roasting pan tightly with foil for the first 20 minutes. Then remove and finish roasting for the last 25 mins or so. The potatoes steam in their own juices before crisping up. Nicely browned on the outside but melting soft inside!
Thank you for sharing!
Great with skillet-fried, crumbled tempeh and chopped tomatoes, flavoured with liquid smoke and/or tamari, plus some greens, for a vegan meal.
Love this, Kate!!! Made it with onions and orange peppers.
Didn’t know about the nutritional value of red potatoes either.
I roast fennel & onions caramelized in the oven too….delicious!
Thank you!
I have made this type of roasted vegetables before but the red potatoes took the flavour up a notch. So good!
That’s great to hear, Elizabeth! Thank you for your review.
I’ve made a recipe like this every year for over 5 years now. The only issue I have (which I’ve read other people have experienced elsewhere) is the potatoes take much longer to cook than the bell peper and especially the onions. The onions always come out black and burnt. I want to try microwaving the potatoes before adding the rest but not sure how long to do it. I read 3.5 to 4.5 minutes for a recipe elsewhere but that was for a skillet. Any suggestions on how to try this so the baking time can be reduded and save the onions and peppers?
Hi David, I’m sorry to hear that. You may be cutting your potatoes too big or your other vegetables too small. Try that change and let me know!
Hi Kate. I’ve always cut them the same normal size like shown in the recipe. However I solved the issue by microwaving the potatoes for about 3.5 minutes before baking. Then I can reduce the baking time and stop before the veggies get over cooked. Problem solved! Thanks
Delish, I make them at least once a week!
These are so delicious!!! My husband and I have enjoyed making these potatoes along with some of the pancake recipes out of your cookbook. Your recipes are consistently delicious, and we appreciate your attention to detail in your instructions! Thank you
You’re welcome, Alexandria! I’m glad it was helpful.
Should I not boil the potatoes for 5 min first so as to remove starch to make them crispier?
Hi Tina, I recommend this recipe as is. I hope you try it!
i need to share a vegan breakfast dish for the end of year brunch for teachers at my kid’s school and this looks perfect. Do you recommend I make it the night before, or the morning of the party? WIll it be ok if it’s heated up in the microwave at the school right before serving?
Hi Situ, I find this is best served right away or gently reheat. I hope you enjoy it!
Damn good!!
Thank you, HP! I appreciate your review.
Can you reheat the potatoes!
Sure, but I find they are best right away.
My whole family loves these! They are on constant rotation. Thank you!!
You’re welcome, Nellie!
Roasted Breakfast Potatoes – my first time with this today. It worked out fine and delicious to eat. As it’s stillChristmas, I had sides of brussels sprouts, plus some tender stem broccoli.
Great to hear, Peter!