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!
Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you. And, if you’re craving more roasted potato goodness, don’t miss my potato wedges recipe (they’re irresistible!).
Roasted Breakfast Potatoes
- Author:
- 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.
Ingredients
- 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
Instructions
- 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.
Notes
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
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lis
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.
Kate
I’m crazy for roasted vegetables, too! Does your garlic burn on the pan? That’s why I used garlic powder instead.
Evelyn
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?
Kate
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!
Mary
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.
★★★★★
Heghineh
What a great recipe, I need to try this soon! Thanks for sharing.
★★★★★
Kari
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!
Kate
Thanks, Tez! She got lucky when I stirred up the potatoes—a couple fell to the floor and she nabbed them right away!
KimS
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!
Kate
That sounds delicious! Thanks, Kims.
Roxana
Roasted potatoes, onions and peppers are some of my favorites! We love these for breakfast!
Sue
Dear Kate
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.
Sue
Kate
Thanks, Sue! Your version sounds great. I don’t think my oven has a turbo setting, but I will look to be sure!
Alexa [fooduzzi.com]
“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!
Kate
Thanks, Alexa! I agree, the crispier, the better. Soggy potatoes are a waste!
Lynn
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).
Thank you!!
★★★★★
Kate
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!
Kate
Same here, until now! Hope you love these as much as the restaurant version.
Cassie
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!
★★★★★
Kirsti
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 :-)
Allyson
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 :)
Kate
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.
Dolly
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.
Zoe Dyos
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!
Laura
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 :)
Donna
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.
★★★★
Keshia
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!
emmett
Making this breakfast for my lovely wife this morning!!
thanks Alot Kate!!!! :)
★★★★★
Heather
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!
Kate
Woohoo! I’m so glad to know you’ve been enjoying them. Thanks for letting me know!
maryporter000
What a great recipe, I need to try this soon!
★★★★★
Pamela
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..
Patti
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!!!
Alica
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?
Kate
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.
Alica
Thanks Kate! You aren’t too late–I’m making them next weekend. I really appreciate your feedback!
Petra
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!
Kate
Awesome! I’m happy it worked with sweet potatoes, too :)
Lifeandash
I love potatoes, will definitely try this recipe.
★★★★
Kate
Let me know how it goes!
Rita Moore
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
★★★★★
Kate
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
★★★★★
Kate
I’m glad this is on regular rotation for you, Richard!
Wendy
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?
Sheree
Thank you for sharing this recipe. I made this. I boiled the potatoes first. This recipe is a keeper. Thanks again
★★★★★
Kate
Awesome! Thank you, Sheree!
Steve Allen
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.
★★★★
Kate
Thanks for sharing, Steve.
Steve Allen
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.
★★★★★
Kate
Great! Thanks for sharing, Steve.
Andrea
Loved this recipe, very easy and just SO good. Do you have any recommendation to add extra spiciness?
Thanks!
★★★★★
Susan
Trying your oven baked home fries for Easter brunch with friends! Here’s hoping!!! Will report back.
Kate
How did it go, Susan?!
Mike
#2 Toss while on the cookie sheet? Start with a bowl and then lay out on a sheet.
Kate
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.
★★★★★
Kate
Thanks for sharing! I appreciate your review.
Kelsey
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!
★★★★★
Kate
I’m happy to hear that!
Catherine
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!!!
★★★★★
Kate
Thanks for sharing! That sounds delicious, Catherine!
Kaycee
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)!
★★★★★
Kate
Great! I’m really happy you love it, Kaycee!
Taija Haller
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!
★★★★★
Kate
Breakfast is really the best! Thanks for the review, Taija!
Andrina Mathew
yummy. delicious
★★★★★
Kate
Thank you, Andrina!
Beth McCrea
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.”
★★★★★
Stacy Carroll
Simple and delicious!
★★★★★
Kate
Thank you, Stacy!
Raquel
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!
Kate
Hi Raquel! I’m sorry to hear that. Did you cut them to size? If they were smaller, that could impact the results.
Stephanie
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!
Kate
Parchment paper is great!
Stephanie
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 :)
★★★★★
Kate
Thank you for sharing, Stephanie!
Hayley
I have baby potatoes which are fairly small. I’m thinking to not bothering cutting them, or halve them and reduce the bake time?
Kate
I haven’t tried it, but let me know how it goes!
Delphine
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?
★★★★★
Blair
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!
★★★★★
Mike
I didn’t have peppers on hand so used some jalapenos out a jar. Added chili powder for a little hotter version.
★★★★★
Hyun Kim
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!
Thank you!
★★★★★
Robin
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.
★★★★★
Kevin
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!!
★★★★★
Kate
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?
Connie
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.
★★★★★
Aleta
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. :)
Robin
If you’re using a metal spatula, it must not be a nonstick pan. What kind of pan do you prefer for this?
Kate
Hi! All my go-to kitchen essentials can be found on my shop page.
Jb
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!
Tris
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!
★★★★★
Kate
I’m happy you enjoyed them! I like the concept. But, I’m not sure without trying it. Sorry!
Carol
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.)
★★★★★
Kate
Hi Carol, I would recommend Perfect Roasted Potatoes