These easy breakfast potatoes require only 10 minutes of hands-on time before roasting in the oven. With a crispy exterior and a creamy interior, they are delicious for brunch or any time of day!
Why You’ll Love This!
- Easy to make. Only 10 minutes of hands-on time required.
- Perfect any time of day. Enjoy crispy rosemary potatoes as a savory side dish, perfect for brunch or dinner!
- Flavorful and versatile. Made with robust spices and herbs that you can switch up to create your own variations!
Breakfast Potatoes Ingredients
- Potatoes: Red potatoes, Yukon gold potatoes, fingerlings, or any thin-skinned potatoes (not russet potatoes)
- Olive oil – adds richness and gives the potatoes a crunchy exterior. You can sub avocado oil.
- Spices: Chili flakes (Aleppo chili is nice here), kosher salt, fresh black pepper, granulated garlic powder, paprika (chile powder or smoked paprika), dried rosemary (thyme, oregano, or sub a tablespoon fresh herbs)
- Fresh herbs: Chopped rosemary, and optional parsley garnish
How to Make Breakfast Potatoes
Step 1: Preheat oven with the baking sheet inside to 425 degrees F. If you have a convection oven, use it- reduce temp to 400F for extra crispy potatoes!
Step 2: Prep the potatoes. Cut into 3/4 inch cubes. Toss in a large bowl, drizzle with oil, salt, and spices, mixing well to combine.
Step 3: Roast. Spread the potatoes onto the hot baking sheet with a little space between them. Place on the middle rack and flip every 10 minutes. Bake until tender in the middle, crispy on the outside, and golden brown, 30-40 minutes.
Feel free to taste a near-done potato and check the seasonings, adding more salt or spices if desired.
Step 4: Serve. Garnish with fresh herbs and serve.
Recipe Variations
- Spices: You can use any spices you wish. Try cayenne pepper, chili powder, cajun seasoning, onion powder, cumin, turmeric, za’atar spice, curry powder, Italian seasoning, or Herbes de Provence.
- Add other veggies: Add bell pepper and onion to the mix!
- Toss in a skillet with veggies! In a cast iron skillet, sauté red bell pepper, green bell peppers, and onions. Then add the roasted potatoes to the skillet, frying them for a breakfast hash (especially nice with leftover potatoes)
What to Serve with Breakfast Potatoes
- Serve alongside a Chickpea Scramble, Tofu Scramble, or Scrambled Eggs
- Stuff inside Breakfast Burritos, Breakfast Tacos, Vegan Breakfast Tacos, or breakfast burritos
- Serve as a side for Spring Green Vegan Frittata or Vegetable Frittata
- Serve with Vegan Bacon and Avocado Toast
- Serve with Moroccan Eggs, Breakfast Succotash, or Tuscan Farmers Breakfast
- Serve alongside Chorizo Sausage or Vegan Chorizo
Chef’s Tips
- Preheat oven before roasting. Make sure the oven is completely preheated before roasting the potatoes. Preheating the pan in the oven is also a great option.
- Cut the potatoes evenly. When chopping the potatoes, try to keep them as similar in size as possible for even baking.
- Leave space between the potatoes. As best you can, leave some space between the potatoes to help them crisp up. You may need two baking sheets!
- Don’t fear the salt or oil! Follow the suggested amount of oil and salt for optimal flavor. Potatoes need the fat to crisp properly and the salt will bring out the flavor.
- Remember to stir frequently. Flip the potatoes around every 10 minutes to ensure they crisp up evenly on all sides.
FAQs
Potatoes are full of nutrients! They often get a bad wrap, but this is often due to what is typically put on them. They are naturally high in antioxidants and vitamins C and B6 (especially if the skins are left on). Potatoes are also a great source of fiber and support the digestive system. See the serving suggestions above for ideas on how to enjoy these Easy Breakfast Potatoes.
As the potatoes near their end in the oven, you can add some fresh minced garlic for garlicky potatoes or sprinkle a little grated cheese over the top.
Absolutely! Breakfast potatoes are delicious cooked in an air fryer. Roast in an air-fryer for 16-20 minutes, flipping halfway through.
Storage & Reheating
Store leftover roasted potatoes in an airtight container for up to 4 days in the fridge. Reheat leftovers in a 400F oven for 10-15 minutes, covered in foil. You can also reheat them in the toaster oven, warm on the stovetop over medium heat, or make air fryer breakfast potatoes!
You will love this rosemary potatoes recipe! Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Favorite Brunch Recipes
Easy Breakfast Potatoes
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 cups 1x
- Category: side dish, breakfast
- Method: roasted, baked
- Cuisine: American
- Diet: Vegan
Description
These roasted breakfast potatoes require only 10 minutes of hands-on time before roasting in the oven. With a crispy exterior and a creamy interior, they are delicious for brunch or any time of day!
Ingredients
- 1 1/2 lbs potatoes- red potatoes, Yukon gold, fingerlings, or any thin-skinned potatoes (4 1/2 -5 cups diced)
- 2 tablespoons olive oil
- 1/4 teaspoon chili flakes (Aleppo chili is nice here)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1 teaspoon granulated garlic powder ( or 2 garlic cloves finely minced)
- 1/2 teaspoon paprika, chile powder or smoked paprika
- 1-2 tablespoons fresh rosemary, or 1 teaspoon dried rosemary, (or sub thyme or oregano)
- Garnish with fresh herbs (chopped parsley or cilantro)
Instructions
- Preheat oven to 425 F (if you have convection, use it-reducing the temp to 400F to gt them extra crispy)
- Cut the potatoes into ¾ inch cubes.
- Place in a medium bowl and toss with olive oil, salt, rosemary and spices, tossing well to combine. Spread out on a sheet pan in a single layer- a little space allows them to crisp up better. Feel free to use parchment paper if you prefer.
- Place on the middle oven rack and flip every 10 minutes until tender in the middle and crispy on the outside, roughly 30- 40 minutes total.
- Serve with fresh herbs.
Notes
Leftover roasted potatoes will keep up to 4 days in the refrigerator.
Nutrition
- Serving Size: ¾ cup
- Calories: 124
- Sugar: 1.5 g
- Sodium: 311.9 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 19.1 g
- Fiber: 2.4 g
- Protein: 2.3 g
- Cholesterol: 0 mg
If using a convection oven, do you still bake for the same amount of time?
It will cook faster, usually by about 25%.
These potatoes are life-changing!!! I love that they can be done in the oven. I’ve made breakfast potatoes with them, and “nacho” potatoes too for dinner with guacamole, your cashew cheese recipe, fresh tomatoes, and pickled radish. So satisfying and easy to make! Love!
Yum Angeli! Brilliant idea. Thanks for the review!!
Forgot to rate along with my comments, but please add the five stars!
I’ve struggled making breakfast potatoes in the past and this recipe worked well for me. I only had russets on hand so I used those, peeled, and it still turned out great! I will reduce the garlic powder a bit, next time.
Thanks Marie!