Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night? No, I don’t think there is.
I’ve long relegated breakfast potatoes to indulgent breakfast status, but I finally figured out how to roast delectably crisp, diner-style home fries at home. These will definitely make an appearance at my next brunch, and probably on the dinner table, too. They’re that good.
Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber (source). Just buy organic, if possible, and don’t peel off the skin, which is where most of that goodness resides.
I see no reason not to make these whenever the craving strikes, especially when you’re serving them with a protein-rich accompaniment, like eggs. Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!
Roasted Breakfast Potatoes
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings
- Category: Breakfast
These crispy breakfast potatoes are roasted in the oven, so they’re less greasy and more healthy than traditional breakfast potatoes cooked in a skillet! They taste like home fries from your favorite diner. Recipe yields 1 pan of breakfast potatoes, enough for about 4 servings. See notes for how to double the recipe.
- 2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces
- 1 red bell pepper, sliced into 1” squares
- ½ medium white onion, sliced into wedges (see photos)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Freshly ground black pepper
- Preheat the oven to 425 degrees Fahrenheit.
- On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
- Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.
To double this recipe: Before preheating the oven, arrange oven racks in the middle and upper third positions. Prepare the vegetables on two large, rimmed baking sheets. Bake as described, swapping their positions on the oven racks once or twice. They might need a little longer in the oven than the single batch.
▸ Nutrition Information