Breakfast Potatoes that you won’t be able to get enough of! Perfectly seasoned with a crispy exterior and a soft, fluffy interior, they’re absolutely irresistible.
Short on time? Try these Skillet Breakfast Potatoes for a quicker option!
The Best Breakfast Potatoes
Is there anything better than breakfast potatoes? They’re perfect with scrambled eggs, tucked into a breakfast burrito, or paired with any savory breakfast dish. They even make a great side for a sweet brunch like crepes.
These breakfast potatoes are everything you want—crispy on the outside, fluffy on the inside, and seasoned with a blend that delivers incredible flavor!
Breakfast Potato Ingredients
- Potatoes: Creamy and buttery Yukon Golds are ideal, but any tender-skinned variety is fine.
- Oil: I recommend extra-virgin olive oil for better flavor.
- Paprika: Great for flavor; try smoked paprika for added smokiness.
- Garlic powder: Gives a consistent flavor without burning–unlike fresh garlic.
- Dried thyme: Optional, and adds a great flavor.
Quick Tip
Paprika has a mild flavor but it brings more than that to the party: it helps promote browning. That’s why it’s used in so many seasoning blends!
How To Make Breakfast Potatoes
- Prep oven: Heat oven to 425°F.
- Potatoes: Cut into ½-inch cubes; place on pan.
- Season and toss: Drizzle oil, add seasonings, and toss well.
- Bake: Bake in a single layer for 15 min, flip, 15 min more, flip, 5-15 min.
- Finish: Cool briefly; optionally, add garnishes, and enjoy!
How To Use Breakfast Potatoes
- Eggs: Add some added protein with Scrambled or fried eggs.
- Bacon or sausage: For a hearty, savory side with protein.
- Avocado: Slices or guacamole for creaminess.
- Fruit Salad: A sweet, refreshing balance.
- Pancakes or Waffles: For an indulgent brunch.
- Toast or English Muffins: Topped with honey butter and jam.
- Breakfast bowl: Combine with eggs, cheese, and avocado.
Storage
What To Do With Leftovers
- Cool: Let the potatoes cool down to room temperature.
- Refrigerate: Put them in a sealed container in the fridge for up to four days.
- Freeze: Lay them on a tray, freeze, then move to a freezer bag for up to three months.
- Reheat: Heat in the oven, toaster oven, or air fryer at 400°F until crispy and warm.
More Breakfast Favorites:
- Egg Skillet with potatoes and bacon
- Crockpot Hash Brown Casserole topped with bacon
- Breakfast Toast ready in minutes
- Instant Pot Oatmeal super simple
- 50 Best Breakfast Recipes tons of easy and delicious ideas
Breakfast Potatoes
Equipment
- Sheet pan
- Metal spatula
Ingredients
Instructions
- Preheat oven to 425°F.
- Scrub and thoroughly dry potatoes. Cut into 1/2-inch cubes and put on a sheet pan. Drizzle on oil and add all seasonings. Toss well with your hands to evenly coat potatoes.
- Spread potatoes on the pan in a single layer, taking care not to overlap. Bake 15 minutes; remove and toss with a metal turner. Bake another 15 minutes, then flip again. Bake 5–15 minutes more minutes, until the potatoes are nicely browned/charred and tender. (Test doneness with a fork.)
- Remove potatoes from oven and let cool slightly before (optionally) adding fresh herbs and/or grating Parmesan cheese on top (use a fine grater). Serve and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
