The first time I made these Easiest Breakfast Potatoes was during a last-minute brunch with friends when I realized I didn’t have anything fancy prepped. I had a bag of baby potatoes in the pantry so I chopped them up tossed them with seasoning and popped them in the oven. In under an hour I had crispy golden bites that everyone couldn’t stop reaching for.
Since then they’ve become my go-to whenever I need a reliable side dish that works with almost any breakfast or brunch spread. They’re perfectly crispy on the outside fluffy inside and can be customized a dozen different ways. Plus they make your kitchen smell absolutely amazing while roasting!
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Ingredients
Here’s what I use for this recipe. You can always make substitutions if you prefer!
- Baby potatoes – The base of the dish with creamy centers and crispy edges when roasted.
- Olive oil – Helps crisp up the potatoes and carries the flavor of the spices.
- Garlic powder – Adds a savory kick without the sharpness of fresh garlic.
- Smoked paprika – Gives warmth color and a slight smokiness.
- Onion powder – Adds a subtle sweetness and depth of flavor.
- Salt – Brings out the natural flavor of the potatoes.
- Black pepper – Adds a little bit of heat and balance.
- Fresh chives – For garnish and a touch of freshness.
Tools You’ll Need
- Baking sheet – Essential for roasting the potatoes evenly.
- Parchment paper – Helps prevent sticking and makes cleanup easier.
- Mixing bowl – Great for tossing the potatoes with oil and seasonings.
- Chef’s knife – To cut the potatoes into even pieces.
- Cutting board – A stable surface for chopping.
- Oven mitts – Always useful when handling a hot pan from the oven.
- Spatula – Helps flip the potatoes halfway through roasting for even crisping.
“Cook and bake with love. Taste as you go, and make every recipe your own.”
Instructions
Step 1: Preheat the Oven
I start by preheating the oven to 425°F. A hot oven is key for extra crispy edges.
Step 2: Cut the Potatoes
I wash the baby potatoes thoroughly then cut them into halves or quarters depending on their size so they roast evenly.
Step 3: Season the Potatoes
In a large mixing bowl I toss the cut potatoes with olive oil garlic powder onion powder smoked paprika salt and pepper until they’re well coated.
Step 4: Spread on a Baking Sheet
I line a baking sheet with parchment paper and spread the potatoes out in a single layer cut side down for maximum browning.
Step 5: Roast
I roast the potatoes for 25–30 minutes flipping them halfway through until they’re golden brown and crispy on the edges.
Step 6: Garnish and Serve
Right after they come out of the oven I sprinkle them with freshly chopped chives and serve them warm.
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If I want them extra crispy I make sure not to overcrowd the pan because too many potatoes will steam instead of roast. Sometimes I toss them with a little grated Parmesan during the last 5 minutes of baking for a cheesy twist. And if I’m short on time I microwave the cut potatoes for 3–4 minutes before roasting to speed things up.
Ways to Serve
These breakfast potatoes go with everything scrambled eggs fried eggs omelets or even pancakes. I also love serving them with avocado toast or next to breakfast sandwiches. For a full brunch spread I pair them with fruit and a creamy dipping sauce like garlic aioli or spicy ketchup.
Frequently Asked Questions
Can I prep Easiest Breakfast Potatoes in advance?
Yes! You can chop and season them the night before then roast fresh in the morning.
Can I use other types of potatoes for Easiest Breakfast Potatoes?
Absolutely. Yukon gold or red potatoes also work great.
How do I store and reheat Easiest Breakfast Potatoes?
Store leftovers in the fridge and reheat in the oven or air fryer to bring back the crispiness.
Can I make Easiest Breakfast Potatoes in the air fryer?
Yes just reduce the cooking time and shake the basket halfway through for even crisping.
See You in the Kitchen
I hope you give these Easiest Breakfast Potatoes a try! They’re a guaranteed hit whether you’re making a simple weekday breakfast or hosting a weekend brunch. I’d love to hear how you season yours or what you pair them with don’t forget to save this recipe for next time!
Happy Cooking!
Print
Easiest Breakfast Potatoes
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Looking for easy breakfast side ideas? These quick and simple roasted potatoes are the best crispy addition to any plate! Great for healthy morning meals or brunch spreads. Try these easy and tasty breakfast potatoes for your next weekend gathering or meal prep session!
Ingredients
- 1 1/2 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped chives
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash and cut potatoes into halves or quarters.
- Toss potatoes in a bowl with olive oil and all seasonings.
- Spread potatoes on baking sheet in a single layer cut side down.
- Roast for 25–30 minutes flipping halfway through until golden and crispy.
- Sprinkle with chopped chives and serve warm.
Notes
- Don’t overcrowd the pan for crispier potatoes.
- Add Parmesan during the last 5 minutes for a cheesy crust.
- Microwave potatoes briefly before roasting to speed things up.
- Store leftovers in the fridge and reheat in air fryer or oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
