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A white serving bowl filled with breakfast potatoes garnished with chopped parsley and with a large spoon stuck in the side.

Breakfast Potatoes

Course: Side
Cuisine: American
Keyword: easy breakfast side dish, how to make breakfast potatoes, how to make diner-style potatoes
Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41 minutes
Servings: 4
Calories: 306kcal
Breakfast Potatoes are a mainstay in diners and popular brunch and breakfast restaurants around the world. This recipe is foolproof and produces potatoes that are crispy on the outside and soft on the inside. The chili powder gives the slightest little kick. Smoked paprika is a nice substitute for the chili powder.
Print Recipe


  • Vegetable chopper and silicon baking liner (or parchment paper - see NOTES)


  • 2 lbs gold potatoes cut into ½-inch cubes
  • 1 cup onion chopped
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter melted
  • tsp Kosher salt
  • ½ tsp black pepper
  • 2 tsp chili powder
  • 2 tbsp parsley fresh, chopped


  • Preheat to 400°F.
  • Add all ingredients to a large bowl and mix with a spoon until the potatoes are completely coated.
  • Line baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread out evenly.
  • Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°F. 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 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.


See our video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel
Substitutes for the chili powder:  paprika (smoked or not), cumin, curry powder, Italian herbs. 
We use a silicone baking liner when roasting the potatoes.  However, parchment paper will work just fine, but it may burn under the broiler.  If using parchment paper, skip broiling, and just bake the potatoes for another 10 to 15 minutes, until lightly browned and crisp all over.   
See the blog post for links to the vegetable chopper and silicone baking liner.
These potatoes can be prepped up to 24 hours in advance.  Keep the potatoes in water and then drain and dry completely before proceeding with the recipe. 


Calories: 306kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 905mg | Potassium: 1038mg | Fiber: 6g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 2mg