Potatoes – Russets are the best potatoes for this recipe because of how well they hold their shape. I like them for Homemade Hash Browns, too. You could also use red potatoes or even Yukon Golds.
Olive oil – coats the potatoes to help give them a crispy exterior. Canola oil or vegetable oils are a fine substitute.
Seasoning – garlic powder, paprika, onion powder, salt and pepper. This is my go-to all purpose seasoning blend that works for chicken, veggies and pork.
Parsley – freshly minced parsley adds freshness and color.
How to Make Breakfast Potatoes
To make this easy potato recipe, you’ll need a few things:
Prep and season the potatoes. Peel and dice the potatoes into 1/2-inch cubes. Pat them dry with paper towels or let them sit out on a baking sheet for 20 minutes. Toss the potatoes with the oil and coat them in the seasoning.
Arrange on the baking sheet in a single layer. Spread out on the silicone mat, making sure to evenly space them out and leave room for good air flow. Bake for about 20 minutes, then flip on the broiler for about 5 minutes to make sure they’re nice and golden brown.
Toss with parsley just before serving.
Consider using a Silicone Baking Mat – This isn’t a necessity and regular foil will do the trick, but a silicone mat won’t tear and it holds up nicely to the high temperature, making it super easy to toss the potatoes just before putting them under the broiler. They are pretty affordable on Amazon, or at Costco when they’re in stock.
Don’t skip drying the potatoes! This is super important for getting a crispy exterior.
Feel free to use any seasoning you like. Lemon pepper is delicious, but so is a simple salt and pepper.
Even cuts for the best results. Keep in mind that the size of your potato cubes and the length of time in the oven will dictate just how crispy these potatoes can get. Larger cuts won’t get as crispy, but they will be super tender and fluffy on the inside. For best results, try to cut them as evenly in size as possible.
For crispier potatoes, leave them under the broiler a little longer than the recipe calls for. Just watch them closely as they can go from crispy and delicious to burnt pretty quickly.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
Frequently Asked Questions
How do you reheat breakfast potatoes?
Store any leftover potatoes in an airtight container in the fridge for up to 4-5 days. You can reheat in the microwave, but you won’t get those nice crispy edges. For that, you’ll have to reheat the potatoes in your oven. Spread the leftover potatoes on a baking sheet and roast at 400℉ for about 10 minutes or until they are hot. Reheating the in a hot skillet with a little bit of oil will also work.
Can you add vegetables to breakfast potatoes?
Yes! If you want to give your potatoes an upgrade, add some diced green or red bell pepper or chopped onion when you stir the potatoes with the seasoning. Bake them all together for the same amount of time.
Can you freeze breakfast potatoes?
These potatoes will freeze really nicely. Spread on a baking sheet and freeze in a single layer for 2 hours or until potatoes are firm. Transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight and reheat at 400 degrees F until hot.
Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or nonstick foil.
Peel potatoes and dice into ½-inch cubes. Pat the cubes dry with paper towels or spread them on a flat surface in a single layer for about 15-20 minutes.
Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
Sprinkle with fresh minced parsley and serve immediately.
Storage: Store any leftover potatoes in an airtight container in the fridge for up to 4-5 days.Freezing: Spread on a baking sheet and freeze in a single layer for 2 hours or until potatoes are firm. Transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating. Reheating: You can reheat in the microwave, but you won’t get those nice crispy edges. For that, you’ll have to reheat the potatoes in your oven. Spread the leftover potatoes on a baking sheet and roast at 400℉ for about 10 minutes or until they are hot. Reheating the in a hot skillet with a little bit of oil will also work.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.