These tasty baked breakfast potatoes are soft on the inside and crunchy on the outside. This is the best way to roast potatoes for breakfast, lunch and dinner!
- Structure: The potatoes are soft, velvety and creamy on the inside but crunchy and golden on the outside.
- Versatile: Can be prepared as is or adapted to use fresh herbs, your favorite spices, or just salt and pepper.
- Super easy: Just slice the potatoes, boil them, drizzle with oil and seasonings, and roast!
I think I make roasted breakfast potatoes more often than any other breakfast food. They’re the perfect addition to breakfast and weekend brunches alongside egg casserole and pancakes, but they’re also great as a side dish for lunch and dinner.
Short while? Try roast potatoes in the air fryer instead of the oven.
This post contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases; read mine disclaimer policy for more information.
Potato breakfast ingredients
- Potatoes: I use Russet potatoes, but any type is fine for this method. You can remove the skins or keep them. I like to keep them for extra texture.
- Oil helps the potatoes turn golden brown and crispy. Choose a neutral oil like canola, vegetable, or peanut oil. Olive oil will work but I recommend cooking at 425F because it has a lower smoke point.
- Condiments such as paprika, dried thyme, fresh garlic, salt and pepper are used to give a light herbaceous flavor to breakfast potatoes. You can use 1 1/2 teaspoons of fresh thyme in place of dried garlic and 1 1/2 teaspoons of dried garlic powder in place of fresh cloves.
The best kind of potatoes to use
This method for oven roasted breakfast potatoes works with most types of potatoes. That said, I have some preferences:
- Russell potatoes: I prefer to use more starchy potatoes like Russet potatoes for roast potatoes.
- On or off skin: Leave the skin on for more texture. Peel potatoes before boiling them for more traditional breakfast potatoes.
Other potatoes to try with this method include baby potatoes, Yukon Gold potatoes, baby potatoes, and even sweet potatoes.
Step by step instructions
Potato size: Cut the potatoes into about 3/4-inch cubes. Aim for all pieces of similar size. You can use this method to roast any size potato, just adjust the cooking time accordingly.
First step: Boil the diced potatoes to soften them quickly.
Add the diced potatoes to cold water, then bring to a boil over high heat. The potatoes are ready when they are easily pierced with a fork. Potatoes should be As soon as cooked and not yet ready to eat.
Step Two: Drizzle the boiled potatoes with oil and seasonings, then roast them for 20 minutes.
Dry the potatoes. Toss them with canola or vegetable oil, minced garlic, thyme, paprika, and a little salt.
Spread out on a sheet pan lined with foil or parchment paper. Bake at 450F on the middle rack of the oven.
Phase three. Roast until the outsides are golden brown and crispy, about 20 minutes. The potatoes should be slightly swollen and very tender.
Tips and variations from the experts
- Don’t overcrowd potatoes. If the potatoes overlap, they won’t have room to get golden and crispy.
- The oil is needed for breakfast roast potatoes because that’s what makes them brown. If you’re wary of adding too much oil, start with just 1 teaspoon and add more as needed to completely coat the potatoes.
- Skillet Potatoes vs. Skillet Potatoes: You can make baked potatoes on a roasting pan or cast iron skillet. I usually use a large baking pan so I have room to double the recipe. A cast iron is a great option for extra flavor, but avoid overcrowding the potatoes.
- Seasoning options: Instead of paprika and thyme, try cumin + chili powder for breakfast tacos, or keep things classic with just salt and pepper. I also love using Cajun seasoning or taco seasonings.
Potatoes are packed with nutrients and are actually a great source of potassium and a great source of vitamin C. When eaten in their skins, they also provide fiber and iron.
Store potatoes in the refrigerator in a closed container for 3-4 days. They are best reheated in a 375 degree F oven until hot and crispy.
I recommend boiling the potatoes as it gives them a super velvety texture. If you prefer not to boil the potatoes you will have to cook them for 45-50 minutes. Move the potatoes halfway through cooking for even cooking.
Boiling potatoes before roasting helps keep them from overcooking. Cooking them at a high temperature allows them to become crispy and cook faster without drying out.
A large rimmed sheet pan or half pan lined with parchment paper works best. Line it with parchment paper or foil for easier cleaning.
When roasted potatoes are heated in the microwave they lose much of their crunchiness. For the best quality, heat roasted potatoes in the oven to 375 degrees F until hot and crispy.
More delicious potato recipes
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
Baked Potatoes For Breakfast
These soft and crispy roast potatoes are perfect for breakfast and are made with simple ingredients in under an hour.
Portions: 6 portions
Preheat the oven to 450 degrees F.
Clean the potatoes and remove any dirty pieces. Remove the skin if desired or leave it on for added texture and crunch.
Cut the potatoes into about 3/4-inch cubes.
Add the diced potatoes to a medium pot. Add enough water to cover the potatoes. Salt the water abundantly. Bring the potatoes to a boil over high heat.
Reduce to a simmer over medium-high heat. Simmer until fork-tender but still slightly al dente, about 10 minutes. Drain the water and gently pat the potatoes dry with a paper towel to remove excess moisture.
In a large bowl, or the pot used to cook the potatoes, add the oil, garlic, paprika, thyme and salt. Toss to coat.
Spread the potatoes evenly on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, until the outer layer is crispy and golden brown. Season with freshly ground black pepper to taste.
- Russell potatoes: I keep the skin but you can take it off if you prefer. You can also use this method for new potatoes and Yukon Gold potatoes.
- Condiments: You can use 1 1/2 teaspoons of fresh thyme in place of dried garlic and 1 1/2 teaspoons of dried garlic powder in place of fresh cloves. This recipe can also be made with just salt and pepper, Cajun seasoning, or taco seasoning.
- Storage and heating: Store potatoes in the refrigerator in a closed container for 3-4 days. They are best reheated in a 375 degree F oven until hot and crispy.
- The parchment paper isn’t necessary, but it helps keep the potatoes from sticking to the pan.
- Tender fork: Easy to cut or pierce with a fork.
Serving: 1servingCalories: 186kcalCarbohydrates: 33gProtein: 4gFat: 4gSodium: 203mgPotassium: 757mgFiber: 2gSugar: 1gVitamin A: 165UIC vitamin: 10.9mgSoccer: 28mgIron: 1.6mg