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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!
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!Pin this recipe for later!
Table of Contents
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.
How To Make Crispy Breakfast Potatoes
This recipe is so easy, the hardest part is just peeling and dicing the potatoes!
- Prep. Line a baking sheet with a silicone mat or with parchment paper.
- 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 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.
- Toss with parsley just before serving.
Frequently Asked Questions
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.
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.
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.
- 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
- Cheesy Scalloped Potatoes
- Garlic & Herb Butter Baby Potatoes
- Twice Baked Potatoes
- Best Make Ahead Mashed Potatoes
Easy Breakfast Potatoes
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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!
You are so welcome Stephanie! Thanks for the awesome feedback.
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?
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.
Hello! Do you think substituting the olive oil with vegetable oil would ruin the whole recipe?
Not at all! You can use any kind of oil that you have on hand.
These turned out Amazing. Made my family think I can cook ahahhaha
Nice! Thanks for stopping by Stacy.
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.
Perfect! Times can vary from oven to oven, and of course personal preference. Glad you enjoyed them.
Great recipe! The texture and flavor is great
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!
You are so welcome Hassan! Thanks for stopping by all the way from the UK.
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 🙂
You are so welcome Larry! Thanks for stopping by.
Made these twice and they came out perfectly both times. My new favorite way to make breakfast potatoes. Thank you for the recipe.
Nice! You are so welcome Sarah. Thanks for stopping by.
I prefer boiling the potatoes instead of baking, then broiling. These came out dry for me
Sorry the recipe didn’t work out for you N S, but thanks for sharing your feedback.
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!
You are so welcome Amanda, thank you so much for taking the time to share your experience.
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.
You’re so welcome Michelle! thank you so much for stopping by!
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.
Nice! Thanks for stopping by Kelli.
Very tasty, will try with the recommended mat next time instead of foil.
Thank you Sara! and thanks for sharing your positive feedback.
Would parchment paper work as well?
Yes parchment paper would work but it could tear.
a recipe I keep coming back to! so tasty and easy to make, even in my tiny dorm kitchen!
They are tasty, aren’t they?!
potatoes were amazing and so easy to make. the whole family loved them
That’s awesome Melissa! Thanks for sharing your positive experience!
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.
Crispy potatoes are the best! So glad you enjoyed them!!
You use it with muffin breakfast pizza!!! Love both of them
Those are a favorite of mine. Yum.