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My Easy Breakfast Potatoes are crispy and flavorful on the outside, tender and fluffy on the inside. Simple to prepare, these crispy breakfast potatoes are the perfect side dish for any meal!

sheet pan with diced crispy breakfast potatoes on a silicone mat

Why We Love This Recipe

My family gets so excited when I make these homemade breakfast potatoes! I love that they are easy to whip up, take only a few pantry ingredients, and are super easy with very little “active” cooking time.

The leftovers are perfect in my Make Ahead Freezer Breakfast Burritos but you can serve them for dinner too! They pair just as well with Baked Egg Muffins and Breakfast Pizzas as they do with Juicy Grilled Hamburgers and Baked Boneless Chicken Thighs!

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Breakfast Potatoes Ingredients

To make this easy breakfast potatoes recipe, you’ll need a few things:

  • 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 baked chicken, veggies, and pork.
  • Parsley – freshly minced parsley adds freshness and color.
diced potatoes and parsley on a silicone mat

How To Make Crispy Breakfast Potatoes

This recipe is so easy, the hardest part is just peeling and dicing the potatoes!

  1. Prep. Line a baking sheet with a silicone mat or with parchment paper.
  2. 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.
  3. Arrange on the baking sheet in a single layer. Spread out on the lined baking sheet, 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.
  4. Toss with parsley just before serving.
Breakfast potatoes on a silicone mat with a metal spatula

Frequently Asked Questions

How do you reheat breakfast potatoes?

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. Keep in mind that the potatoes will have soaked up a bit of the oil and won’t get as crispy as they do when they are fresh.

Can you add vegetables to breakfast potatoes?

Yes! If you want to give your potatoes an upgrade, add some diced green bell pepper, 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.


I made a simple seasoning with spices I always have in my pantry, and that I felt would be great with any breakfast, like bacon and eggs, or ham and french toast. Potatoes go well with so many flavors that you could easily switch it up and serve these at dinner time, too.

  • Lemon Garlic – Whisk together lemon juice and olive oil, and season with garlic salt or use fresh minced garlic.
  • Garlic Parmesan – Roast with olive oil and minced garlic, then toss with freshly shredded Parmesan cheese and roast again for another 5-10 minutes.
  • Fresh Herbs – Mince fresh thyme, oregano, or parsley and roast with olive oil.
  • Spicy Potatoes – Add some cayenne pepper for a little heat.
  • Air Fryer Breakfast Potatoes – Prepare the potatoes as directed, but instead of roasting in the oven, place them in your preheated air fryer. Air fry at 400℉ for about 15 minutes, shaking the basket a few times for even cooking.


Refrigerate: Cool potatoes, then place into a plastic resealable bag or container and store in the fridge for up to 4-5 days.

Freeze: Cool potatoes, then place into a plastic resealable bag or container and store in the fridge for up to 3 months.

Reheat: I recommend using an air fryer if you have one, because your potatoes crisp up nicely and you won’t have to heat your whole oven. Otherwise, reheating in the oven at 400℉ is the way to go.

white plate, breakfast potatoes, english muffins with scrambled eggs and bacon

Helpful Tips

  • 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.

More Delicious Potato Recipes You’ll Love


Easy Breakfast Potatoes

4.63 from 35 votes
Crispy, fluffy and delicious Easy Breakfast Potatoes are baked in the oven and are the perfect side dish for any meal | Potato Recipes | Breakfast Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


  • 2 pounds russet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tablespoon fresh minced parsley
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  • 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.
Keyword breakfast potatoes


Calories: 184kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 396mgPotassium: 630mgFiber: 2gSugar: 1gVitamin A: 138IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

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.

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4.63 from 35 votes (22 ratings without comment)

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  1. Kura Happy says:

    i just made them and they’re so good

    1. Kristin says:

      Thank you Kura!

  2. hossein says:


  3. Ron Koehler says:

    If you like breakfast potatoes this recipe is for you. I like potatoes, even wrote a song about them. Will be making this recipe for the rest of my life, I’m 71. Making my second batch this morning. When reheating I place the frozen potatoes in a non stick pan over medium low heat for about 15-20 minutes. Adjust the spices to your liking, although I find them to be just about perfect. Of all the vegetables I like the potatoe the best! Thanks for the recipe!

    1. Kristin says:

      You are so welcome Ron! Thanks for the awesome feedback.

  4. Alexandra says:

    I dont really have to the time to use fresh potatoes, could i use canned or frozen ones?

  5. Christine says:

    Thanks for all the awesomeness.

    1. Kristin says:

      You are so welcome Christine! Thanks for stopping by.

  6. Kit says:

    These were as easy as promised and tasted so much better than the frozen Ore-Ida ones from the store. Thx!

    1. Kristin says:

      Love the comment Kit! Thanks for stopping by.

  7. Nathaniel Nygaard says:

    Great and simple potato recipe. I love them and they taste even better with some spicy seasonings from FlatIron Pepper Company

    1. Kristin says:

      Nice! Thanks for stopping by Nathaniel.

  8. Laney says:

    My family loves these potatoes! They have become a regular part of our breakfasts. Great flavor!

    1. Kristin says:

      Nice! Thank you so much for stopping by Laney.

  9. Irma Saldivar says:

    These came out perfect. Very tasty with a nice crisp. This recipe is a keeper! Thank you!

    1. Kristin says:

      That’s awesome Irma! Thanks for stopping by.

  10. Sara T. says:

    I had to feed four teenagers breakfast and this recipe helped sooo much. Great recipe. Thank you

    1. Kristin says:

      You are so welcome Sara! Thanks for stopping by.

  11. Taylor Opfermann says:

    This is AMAZING!!!! I have always been picky about my
    Breakfast potatoes and I have failed a lot! But this recipe just makes my morning way better! Thanks for sharing this recipe! ?

    1. Kristin says:

      You are so welcome Taylor! Thanks for stopping by.

  12. Stephanie says:

    Thank you for sharing your Easy Crispy Breakfast Potatoes. Your recipe is one of the best I’ve had, not greasy at all. Great flavor!

    1. Kristin says:

      You are so welcome Stephanie! Thanks for the awesome feedback.

  13. Colleen Fleo says:

    I’m wondering if you could peel and chop the potatoes the night before and leave them in water in the refrigerator? Drain and dry before the oven in the morning. Anyone tried this?

    1. Kristin Maxwell says:

      Yes you can store them up to 24 hours like this in the fridge. Just make sure to dry them really, really well, or they won’t get crispy.

  14. Jennifer Navarro says:

    Hello! Do you think substituting the olive oil with vegetable oil would ruin the whole recipe?

    1. Kristin Maxwell says:

      Not at all! You can use any kind of oil that you have on hand.

  15. Stacy McKelvy says:

    These turned out Amazing. Made my family think I can cook ahahhaha

    1. Kristin says:

      Nice! Thanks for stopping by Stacy.

  16. Sarah says:

    This is my go-to recipe for breakfast potatoes. Thanks so much for sharing. I find it takes about 40 minutes to get them the perfect level of crisp ones.

    1. Kristin Maxwell says:

      Perfect! Times can vary from oven to oven, and of course personal preference. Glad you enjoyed them.

  17. Scarlet says:

    Great recipe! The texture and flavor is great

  18. Hassan says:

    I’d never heard of breakfast potatoes until a trip to the US, and I’ve wanted them ever since! Thanks from the UK for the fab recipe!

    1. Kristin says:

      You are so welcome Hassan! Thanks for stopping by all the way from the UK.

  19. Larry Cook says:

    Awesome recipe. I make only about a pound with yukon gold potatoes and maybe 2 tablesppons of chopped up onion plus all the spices that you include in your list of ingredients. After the time in the oven I put them in the bacon pan with a little butter on medium high heat to get them extra crispy. These are delicious, easy, and a hit with my son (and of course me). Thanks for posting this recipe Kristiin 🙂

    1. Kristin says:

      You are so welcome Larry! Thanks for stopping by.

  20. Sarah says:

    Made these twice and they came out perfectly both times. My new favorite way to make breakfast potatoes. Thank you for the recipe.

    1. Kristin says:

      Nice! You are so welcome Sarah. Thanks for stopping by.

  21. N S says:

    I prefer boiling the potatoes instead of baking, then broiling. These came out dry for me

    1. Kristin says:

      Sorry the recipe didn’t work out for you N S, but thanks for sharing your feedback.

  22. Amanda Caraballo says:

    So yum!!! I used regular baking potatoes because that’s all I had, but they were so good. My husband and my kids all loved them and they’re super easy to make. Thank you for the recipe!

    1. Kristin says:

      You are so welcome Amanda, thank you so much for taking the time to share your experience.

  23. Michelle Brownell says:

    This is by far the best recipe for breakfast potatoes! They were super simple to make and came out crispy and delicious. The first time I made them I had to make a second batch right away as my family devoured them before I could even cook the rest of the meal. I used these to re-create my favorite meal from First Watch – Market Skillet Hash. These were the perfect potatoes for the base of this recipe!! Thank you for sharing it.

    1. Kristin says:

      You’re so welcome Michelle! thank you so much for stopping by!

  24. Kelli says:

    Oh my goodness! These are super easy and super yummy!! And not just for breakfast – great way to put a new spin on tators. 🙂 I don’t have a silicone mat but used regular foil sprayed with Pam and they slid right off the pan.

    1. Kristin says:

      Nice! Thanks for stopping by Kelli.

  25. Sara says:

    Very tasty, will try with the recommended mat next time instead of foil.

    1. Kristin says:

      Thank you Sara! and thanks for sharing your positive feedback.

  26. Donna Moseley says:

    Would parchment paper work as well?

    1. Kristin says:

      Yes parchment paper would work but it could tear.

  27. Aileen says:

    a recipe I keep coming back to! so tasty and easy to make, even in my tiny dorm kitchen!

    1. Kristin says:

      They are tasty, aren’t they?!

  28. melissa says:

    potatoes were amazing and so easy to make. the whole family loved them

    1. Kristin says:

      That’s awesome Melissa! Thanks for sharing your positive experience!

  29. Peder says:

    Great recipe! I always have a hard time getting a good texture when making breakfast potatoes. But this recipe is on point! The broiling at the end is the difference maker. It makes the potatoes nice and brown while keeping a delicious tender inside. This will be my go to base recipe for breakfast potatoes going forward since it is so open for adding your own flair in terms of seasonings.

    1. Kristin says:

      Crispy potatoes are the best! So glad you enjoyed them!!

  30. Ellen Scott says:

    You use it with muffin breakfast pizza!!! Love both of them

  31. Mike says:

    Those are a favorite of mine. Yum.