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!
More Potato Recipes to Try
Here are a few more of my favorite potato recipes:
- Best Baked Potato
- Crispy Smashed Potatoes
- Delicious Crispy Hash Browns
- Perfect Roasted Potatoes
- Ultra Crispy Baked Potato Wedges
Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.
Roasted Breakfast Potatoes
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
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
I do this with all sort of vegetables! Parsnips, sweet potatoes, fennel, beets, shallots, carrots – SO GOOD. Though I use fresh garlic (sometimes whole cloves, sometimes minced) and it’s our favorite. If I could have one food on a desert island it would be roasted vegetables. Ok now I’m hungry.
I’m crazy for roasted vegetables, too! Does your garlic burn on the pan? That’s why I used garlic powder instead.
I always roast my vegetables with entire cloves of garlic tossed with them, with the skin. Then you can peel them afterwards and eat the potatoes with the sweet, roasted garlic. I love garlic and eat it by the head, but maybe other people would find an entire foot of garlic a bit too much for breakfast?
I love garlic, so I don’t think that would be an issue! I’ll throw some cloves in with my next batch of roasted veggies. I just can’t stand the taste of burnt garlic, so I hope it doesn’t come to that!
I used just a sprinkling of garlic powder and then on my last stir I added about a clove of minced garlic. By putting it in later it didn’t burn. I figure I was having to stir anyway so adding it was very easy. I hope this helps.
What a great recipe, I need to try this soon! Thanks for sharing.
Yum! These look delicious & are just begging to have an egg cracked over them!
Tez @ Chile and Salt
These look PERFECT Kate! I`m thinking Cookie didn`t get too many crumbs with this one! Thanks for the great post!
Thanks, Tez! She got lucky when I stirred up the potatoes—a couple fell to the floor and she nabbed them right away!
I do this recipe at dinner often times as a side. I use parchment paper on a sturdy pan and put them out on the gas grill. I also use fresh garlic — it works great!
That sounds delicious! Thanks, Kims.
Roasted potatoes, onions and peppers are some of my favorites! We love these for breakfast!
This is the way I always make my roast potatoes for Friday night dinners. It’s great and u can put in a whole head of garlic and use smoked paprika. The easiest way to cook large amounts is to use the turbo setting on the oven.
Thanks, Sue! Your version sounds great. I don’t think my oven has a turbo setting, but I will look to be sure!
“Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night?” Nope, nope nope. These look amazing and totally crispy – which is a complete must when it comes to breakfast potatoes IMO. These would be great for the long weekend!
Thanks, Alexa! I agree, the crispier, the better. Soggy potatoes are a waste!
I made your hash down recipe— which was AWESOME! So now I’m gonna try this one. Any need to rinse off the starch from the cut potatoes before baking? (I know with French fried and your hash browns, that helps them get crispier).
Hi Lynn! No need to for this one. Great question, though!
Amy - Parsley In My Teeth
Biting into a crispy potato is oh-so-satisfying. And flavored with onion, garlic and peppers makes a perfect flavor combo. Yummy!
Katie @ Adulting Daily
I LOVE getting breakfast potatoes whenever I’m out for breakfast or brunch, but I never make them at home. Thanks for sharing the recipe!
Same here, until now! Hope you love these as much as the restaurant version.
Roasting Brussel sprouts and asparagus like this is the BEST. You yield such crispy, delicious vegetables! This would work for ANY meal, even for dinner too!
When I was a kid and my parents would take me with them to brunch, this was the one dish I would always eat! I almost forgot how delicious these potatoes were! Thanks for the recipe and the reminder. I can’t wait to make them :-)
Potatoes’ bad reputation makes me so sad. They’re not kale, but not every food has to be. And they’re delicious. I love the idea of adding a salad and some runny fried eggs to this for a lazy weekend brunch.
jaime / the briny
my kitchen smells like oniony-potato delicious right now. :)
p.s. i’m with you–burnt garlic *is* the worst.
Marie @ Flying Frog Nutrition
Yes! I will be making these tomorrow morning. Have you tried using fresh garlic? I’m afraid I don’t have garlic powder on hand…although it’s going on my shopping list right now for next time :)
I haven’t, because I think it will burn before the potatoes are done, and burnt garlic is no good! I’d just leave it out.
You just add the garlic later! Maybe halfway through roasting. I also add the bell peppers a lil later too because they cook faster than the potatoes.
These look Scrumptious! I can’t wait to try them out next weekend when I get the time! Fingers crossed they’re as yummy as they look and I can figure out a way to bulk and freeze so they can be prepped for busy Work mornings!
I never understand the criticisms of potatoes relating to health. They’re energy food! Life without potatoes would make me miserable for real. These look so crispy and perfect :)
I only have a toaster oven, so I did this as a stir-fry with avocado oil, and added sliced mushrooms, turmeric and The Zip. I put turmeric in everything, so this was no exception, and the results were gastronawesome! Thanks for posting.
Definitely making these the next time I want some brunch potatoes. Potatoes like this are one of my favorite things to have for brunch. Thanks for sharing this!
Making this breakfast for my lovely wife this morning!!
thanks Alot Kate!!!! :)
I’ve made these at least a half a dozen times! My husband, the potato enthusiast, loves them. Super easy and cooks up nice and crispy while I make our eggs. No more staring at the potatoes in the skillet and praying they don’t stick. Thanks, Kate!
Woohoo! I’m so glad to know you’ve been enjoying them. Thanks for letting me know!
What a great recipe, I need to try this soon!
hihi kate & cookie
here is letting you know we have a crumbcatcher ourselves by the awesome name cookie.. she is a pug and we are new at cooking vegan..
I made this got the first time a week ago….it is going to be a recipe I will make over and over again! Simple and delicious.. Perfect combination! Thank you!!!
I would like to make these for a birthday party brunch for my son’s 2nd birthday party. I probably need to triple this recipe–would it work to make them the day before and then reheat them in the oven to help them keep their crispiness the next morning?
Hi Alica, I’m sorry if I’m too late. They won’t be quite as crisp that way, but I bet they would still be good. The trick is not to overcrowd the potatoes, so I think you’ll need to use three pans here. You might be able to bake two pans at the same time on separate racks.
Thanks Kate! You aren’t too late–I’m making them next weekend. I really appreciate your feedback!
Hi Kate, I made the roasted potatoes for breakfast using sweet potatoes. It only took 20 min and it was fantastic :) This is how I will make breakfast potatoes from now on!
Awesome! I’m happy it worked with sweet potatoes, too :)
I love potatoes, will definitely try this recipe.
Let me know how it goes!
I’ve made it previously and ther were delish but my husband was working making it again this Sunday I know he’ll love it. thanks it’s super simple
You’re welcome, Rita!
richard p schmidt
i make this on a regular basis for both breakfast lunch and snacks-that magical invention called parchment paper eliminates sticking and makes clean up a breeze-plus i shake the potatoes and olive oil in a plastic bag to coat every thing evenly
I’m glad this is on regular rotation for you, Richard!
I’ve loved everything I’ve tried from your blog! Looking at this recipe made me wonder if you have any suggestions for onion alternatives (in general; not just for this recipe). I can’t eat onions or peppers, yet onions are in so many recipes because they add so much flavor (and sometimes bulk). Any idea on what else could provide that?
Thank you for sharing this recipe. I made this. I boiled the potatoes first. This recipe is a keeper. Thanks again
Awesome! Thank you, Sheree!
The way I do them, is set the oven to 450 F and cook for 30 minutes. Recipe for 2 lbs of potatoes 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/8 tsp black pepper. Coat your cookie sheet with oil to help prevent sticking or use parchment paper, nothing sticks to parchment paper.
Thanks for sharing, Steve.
Made some roasted potatoes this morning, coated the pan with olive oil and the potatoes did not stick to the pan when I cooked them.
Great! Thanks for sharing, Steve.
Loved this recipe, very easy and just SO good. Do you have any recommendation to add extra spiciness?
Trying your oven baked home fries for Easter brunch with friends! Here’s hoping!!! Will report back.
How did it go, Susan?!
#2 Toss while on the cookie sheet? Start with a bowl and then lay out on a sheet.
You could do either! Up to you.
Lena from London
Made this today as was needing some comfort food – came out perfectly! I used Charlotte potatoes and a smaller batch, so naturally they were done in 35 minutes or so.
Thanks for sharing! I appreciate your review.
I make these all the time (especially for breakfast burritos) and they are delicious. I have no idea why anyone would trouble with frying breakfast potatoes when they could make them this way!
I’m happy to hear that!
This recipe is amazing!! My favorite way to serve them is as follows: Melt cheddar cheese over roasted breakfast potatoes, add warmed salsa, fried egg and guac. Yum!!!
Thanks for sharing! That sounds delicious, Catherine!
Perfect for the Whole30! I’ll be using his recipe over and over again, making big batches and reheating for breakfast during a busy work week. This reheats really well in a frying pan, making the potatoes crispy again! (I didn’t even add the bell peppers, but I think they tasted delicious without)!
Great! I’m really happy you love it, Kaycee!
Breakfast is my favorite meal of the day; whenever I make these potatoes, I am so pleased with the results. Thanks for another great recipe!
Breakfast is really the best! Thanks for the review, Taija!
Thank you, Andrina!
Great recipe as always! Made the potatoes & they tasted marvelous!
However, I would urge you & everyone else to not use extra virgin olive oil. The smoke point is way too low for it as “it’s only rated to 325-375°F. Past that, it can give food a burnt flavor, but even more importantly it’s not healthy as it will release free radicals and a substance called acrolein.”
Simple and delicious!
Thank you, Stacy!
I made this recipe this morning exactly how it is written and while the potatoes were cooked, all the veggies were burnt to a crisp! :-( the potatoes were also sticking to the pan though I did coat in olive oil. I think next time, I will add the veggies in at the halfway mark and maybe use parchment paper like a few suggested. Thanks for the recipe!
Hi Raquel! I’m sorry to hear that. Did you cut them to size? If they were smaller, that could impact the results.
Hi Kate! These potatoes look delicious, I love making roasted potatoes for supper but am usually too lazy at breakfast! I absolutely love the addition of the bell pepper in there! My husband would be thrilled if I made these with scrambled eggs for breakfast :) could you use parchment paper to avoid the potatoes sticking to the pan? I only have plastic spatulas and would hate to lose any of the crispy parts!
Parchment paper is great!
I made these for breakfast this morning and they are amazing! The roasted pepper added such a wonderful flavour to the potatoes. I am usually a smother-my-hashbrowns-in-ketchup kinda gal but there is absolutely no need for ketchup with these babies! I will definitely be making them again :)
Thank you for sharing, Stephanie!
I have baby potatoes which are fairly small. I’m thinking to not bothering cutting them, or halve them and reduce the bake time?
I haven’t tried it, but let me know how it goes!
I love this recipe, and make it as a side with the Shakshuka off of this site for brunch – delicious! I’m trying to think about how to speed up the potato roasting. Has anyone had success half-roasting the night before, and then finishing it up in the morning?
These were great! I didn’t have any bell pepper, so I went without. I used a whole onion to make up for it and because I love onion.
I also only cooked them for 30 min because the onions were starting to burn (I think I cut them too small).
Went perfect with scrambled eggs! Thanks for another awesome recipe!
I didn’t have peppers on hand so used some jalapenos out a jar. Added chili powder for a little hotter version.
I made this yesterday for brunch, and it was absolutely delicious!
We are vegetarians/vegans, so I really love your recipes. I’ve tried several of them, and they are all healthy and delicious!
These potatoes was part of our breakfast for dinner! They are amazing. We used this recipe as a guide and tweaked a bit. We love our potatoes super crispy so I started the potatoes first roasting 1/2 hour alone. Then I added in the red pepper and onion and cooked for 45-50 minutes stated in the recipe. I added whole cloves of garlic cause we love garlic and to the spice mixture we added sweet paprika and smoked paprika. I will be making this often I can tell. I also cooked at 450degrees cause that’s what my oven needs to roast at (probably should get in calibrated). This recipe won’t disappoint.
These were delicious, I love the crunch they added. My only concern is that I did these on 425 for about 35 and the peppers and onions were VERY VERY CRISP. Do you recommend adding the later? I still want the veggies getting that flavorful oil on the potatoes. Anyways very good!!
Hi Kevin! I’m sorry to hear that was your result. How small did you cut them? Did you stir every 15 minutes per instructed?
I use parchment paper for easy cleanup and food doesn’t stick. Most parchment is not recommended for above 400 Fahrenheit, so I lengthen the cooking time a bit. Still gets good browning and crispness.
Your comment helped me a lot. I have a hard time scrubbing because of weak wrists. So I use Parchment paper for many things. Now I know I can use it for potatoes, as well. What temp do you use and approximately how long do you bake? Also, do you know if I can do home fries in the oven with already boiled potatoes? Would they crisp up and brown? Have lots to make for a brunch on Jan.1st and pan frying would take way too long. lol Thank you for any help or info. :)
If you’re using a metal spatula, it must not be a nonstick pan. What kind of pan do you prefer for this?
Hi! All my go-to kitchen essentials can be found on my shop page.
These were amazing even with russet potatoes (and without red peppers since I can’t eat peppers right now). They browned beautifully and were even crispy when reheated! Thank you!
This was delicious!! How can vegetables taste so good?! New favorite way to eat potatoes for breakfast.
Quick Question: If I put all of the chopped veggies and seasonings in a bag and freeze it, could I later bake it frozen and add some olive oil? Kind of like making homemade frozen potato’s OBrien. I would rather eat this instead of store-bought frozen hashbrowns that don’t taste nearly as good and aren’t as healthy.
Thanks for the recipe!
I’m happy you enjoyed them! I like the concept. But, I’m not sure without trying it. Sorry!
Delicious! Would I still get the same nice brown, crispy results if I line the pan with parchment paper or even foil? (Cleanup would be a lot easier.)
Hi Carol, I would recommend Perfect Roasted Potatoes
Love these roasted potatoes. I just add sliced
jalapeño or diced red thai chilies. Scramble
6 eggs and add potatoes on top in nice
oval platter. Great anytime. Thanks
Sounds delicious! Thank you for sharing, Royce.
I love roasted red potatoes for a weekend breakfast! I found a trick a few years back to make the potatoes buttery soft AND crispy. Cover the whole roasting pan tightly with foil for the first 20 minutes. Then remove and finish roasting for the last 25 mins or so. The potatoes steam in their own juices before crisping up. Nicely browned on the outside but melting soft inside!
Thank you for sharing!
Great with skillet-fried, crumbled tempeh and chopped tomatoes, flavoured with liquid smoke and/or tamari, plus some greens, for a vegan meal.
Love this, Kate!!! Made it with onions and orange peppers.
Didn’t know about the nutritional value of red potatoes either.
I roast fennel & onions caramelized in the oven too….delicious!
I have made this type of roasted vegetables before but the red potatoes took the flavour up a notch. So good!
That’s great to hear, Elizabeth! Thank you for your review.
I’ve made a recipe like this every year for over 5 years now. The only issue I have (which I’ve read other people have experienced elsewhere) is the potatoes take much longer to cook than the bell peper and especially the onions. The onions always come out black and burnt. I want to try microwaving the potatoes before adding the rest but not sure how long to do it. I read 3.5 to 4.5 minutes for a recipe elsewhere but that was for a skillet. Any suggestions on how to try this so the baking time can be reduded and save the onions and peppers?
Hi David, I’m sorry to hear that. You may be cutting your potatoes too big or your other vegetables too small. Try that change and let me know!
Hi Kate. I’ve always cut them the same normal size like shown in the recipe. However I solved the issue by microwaving the potatoes for about 3.5 minutes before baking. Then I can reduce the baking time and stop before the veggies get over cooked. Problem solved! Thanks
Delish, I make them at least once a week!
These are so delicious!!! My husband and I have enjoyed making these potatoes along with some of the pancake recipes out of your cookbook. Your recipes are consistently delicious, and we appreciate your attention to detail in your instructions! Thank you
You’re welcome, Alexandria! I’m glad it was helpful.
Should I not boil the potatoes for 5 min first so as to remove starch to make them crispier?
Hi Tina, I recommend this recipe as is. I hope you try it!
i need to share a vegan breakfast dish for the end of year brunch for teachers at my kid’s school and this looks perfect. Do you recommend I make it the night before, or the morning of the party? WIll it be ok if it’s heated up in the microwave at the school right before serving?
Hi Situ, I find this is best served right away or gently reheat. I hope you enjoy it!
Thank you, HP! I appreciate your review.
Can you reheat the potatoes!
Sure, but I find they are best right away.