Oven-roasted breakfast potatoes are crispy on the outside and tender in the middle, creating a delightful contrast in texture that enhances any meal. This versatile side dish pairs perfectly with homemade huevos rancheros, classic eggs benedict, or the fluffiest scrambled eggs, making it an ideal addition to your breakfast or brunch table.
🥔 The Ingredients
The ingredients for breakfast potatoes are simple, yet they come together beautifully to create the most delicious and satisfying breakfast side that complements any morning meal. Find ingredient notes (including substitutions and variations) below.
🌿 Substitutions and Variations
- Potatoes – Yellow, gold, or Russet potatoes all work wonderfully for this dish. However, you could use red, fingerling, or new potatoes and still have wonderful results. If preferred, leave the skins on!
- Fats – We recommend a combination of butter and olive oil, however, you can opt for only one or the other.
- Flavor Enhancers – The onion adds a hint of onion flavor, but is not overpowering at all. Onion powder (1 tbsp) can be substituted. To add a kick to the potatoes, stir in sriracha, chopped chipotles, or chili sauce. Dried herbs such as thyme and rosemary add flavor, too.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
You want to cut the potatoes into roughly ½-inch cubes. You can do this very quickly with a vegetable chopper. This gadget is not expensive and makes chopping so quick and easy. However, you can certainly slice the potato into ½-inch slices and then cube each slice.
👩🏼🍳 How To Make Easy Breakfast Potatoes
- Step 1: Place the potatoes with all other ingredients in a bowl and toss until potatoes are coated.
- Step 2: Transfer the potatoes to a baking sheet lined with a silicone mat or parchment paper.
- Step 3: Roast the potatoes for 10 minutes, stir them in the pan, and bake another 10 minutes.
- Step 4: Place under the broiler until lightly browned and crispy, then remove from oven.
- Step 5: Season with salt and pepper and garnish with chopped Italian parsley
- Step 6: Serve at once!
Expert Tip
For best results, line your baking sheet with a silicone baking liner so it can handle the high heat from the broiler. If using parchment paper, skip broiling and just bake for another 10 to 15 minutes.
🍽️ When to Serve
- These potatoes are naturally the perfect side dish for your favorite breakfast dishes such as Eggs Blackstone, Classic Croque Madame, or Easy Cheddar Broccoli Quiche.
- But they are so good, we serve them at dinnertime, too.
- They are awesome next to a black and blue burger, homemade steak au poivre, or grilled salmon with poblano butter.
🔥 How to Store and Reheat
- You can prep the potatoes up to 24 hours in advance. Peel them and cut them, and then place them in a container and submerge cover them with water. Be sure to dry them well before proceeding with the recipe.
- Reheat them in the oven or on the stove over medium-high heat until crisp and heated through.
- For best results, crisp them up in your air fryer at 400°F for 3 to 4 minutes.
🙋🏽♂️ Frequently Asked Questions
We don’t recommend it. Though they will still be tasty, they will lose that satisfying crispiness on the outside.
Yellow, gold, or white are best. Although red, fingerling, or new potatoes will still work.
It depends on how spicy your chili powder is. If you want zero spice, substitute paprika for the chili powder. For extra spice, add cayenne pepper and a few dashes of hot sauce.
😋 Other Recipes for Breakfast Sides
Ready to make potatoes for breakfast that will rival your favorite brunch place? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Breakfast Potatoes
Video
Equipment
- Vegetable chopper and silicon baking liner (or parchment paper – see NOTES)
Ingredients
- 2 lbs gold potatoes cut into ½-inch cubes
- 1 cup onion chopped
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter melted
- 1½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 teaspoon chili powder
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Preheat to 400°F.
- Add all ingredients (except the parsley) to a large bowl and mix with a spoon until the potatoes are completely coated.2 lbs gold potatoes, 1 cup onion, 2 tablespoon olive oil, 2 tablespoon unsalted butter, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon chili powder
- Line a baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread them out evenly.
- Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°. Bake for another 10 minutes and remove from the oven. Pierce a cube with a sharp knife. If there is much resistance, place it back in the oven for another 10 minutes.
- If using a silicone liner, then turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes, stir, and broil for another 3 minutes. Keep a close eye on them, they may not need to go the full 6 minutes. If using parchment paper, don't place them under the broiler; just let the potatoes roast for another 15 minutes until crispy and lightly golden all over.
- Serve at once and garnish with chopped parsley, if desired.2 tablespoon parsley
Holly says
We are snowed in with almost no groceries, so we had ‘breakfast for dinner’: pancakes, bacon, fruit salad and your delicious breakfast potatoes. What a comforting meal on a cold and snowy day. Thanks for the great recipe!
Kris Longwell says
Hi Holly! So sorry for the delayed response here! Wow! You guys handled being snowed in like pros! That sounds absolutely delicious! We hope you are surviving the severe weather okay! Thank you so so much for sharing with us and we are thrilled the potatoes turned out great! Please stay in touch! All the best, Kris & Wesley
Penny says
Personally, I like pan frying my breakfast potatoes, but I understanding this is a “healthier” version…but anyway – since you’re Texas guys…have you tried adding chopped jalepano??? I’d probably use this as a substitution for the chili powder…including instead a little ground cumin & garlic powder!!!
YUMMY!!!
BTW…LOVE your recipes and especially the fun videos – keep them coming!!!
Kris Longwell says
Hi Penny!! We like to pan-fry our potatoes, too, no doubt! We played around with baking them, and really enjoyed the taste and texture, so we decided to share the recipe. The addition of chopped jalapeno would be PERFECT!! We both love a little heat! And cumin and garlic powder would be great, too. They really are very adaptable to your favorite tastes! And thank you so much for the kind words!! That means the world to us! Don’t worry…lot’s more on the way!!! xoxo
Betty says
Any thoughts on doing this in an air fryer?
Kris Longwell says
Hi Betty! So sorry for the delayed response. We’ve not cooked these in an air-fryer, but they should cook wonderfully. They’ll get nice and crispy, while staying soft on the inside. I would think about 15 to 20 minutes should cook them perfectly! Let us know if you air fry them and how they turn out! Best, Kris & Wesley
Jill Marks says
These look so good!! Making these Potatoes tomorrow Yum 🙂
Kris Longwell says
Hi Jill!! Awesome! Let us know how they turn(ed) out!!!
Theresa says
These potatoes are perfection. I felt lukewarm about the chili powder addition but I trust you and I knew my husband would like that flavor so I followed the recipe precisely as written. They are absolutely delicious. The broiling step is essential for creating those crispy edges. I wouldn’t change a thing about this recipe. I whisked my eggs for scrambling in the unwashed potato mixing bowl so they picked up a hint of the chili powder/onion flavor and I scrambled them with a some leeks and shallots. It was such a good breakfast and will definitely make another appearance when we have a houseful at Thanksgiving. Thank you for such a great recipe!
Kris Longwell says
Theresa!!! You have no idea how happy you have made us! We are THRILLED you and your hubby loved the breakfast potatoes. We played around with different spices, and chili powder was one of the last we tried…because we kinda felt like you did. But…it was so good!! Thank you SO MUCH for letting us know how it turned out for you and for the great review. That means the world to us. And we hope the whole family loves them at Thanksgiving! BTW…your breakfast sounds heavenly!!! xoxo Kris & Wesley
Trevor says
I have made this… what I do is make two poached eggs. Once ready, I create two wells in the potatoes, slip an egg in each well. Serve with salsa over the top, & a side of toast. Almost a huevo ranchero breakfast style!
Kris Longwell says
That is heavenly, Trevor!!! Sounds like the perfect brunch dish!! YUM!!!!!