These flavorful oven roasted potatoes are soft on the inside and crispy on the outside. This is the best way to roast potatoes for breakfast, lunch and dinner!
- diet-friendly: vegan, vegetarian and gluten-free
- texture: soft and velvety on the inside and crispy as can be on the outside
- versatile: try new spice combinations or keep it classic
- super easy: just boil, toss with oil & seasonings and roast!
This post contains Amazon affiliate links. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information.
What you'll need
Potatoes: Dice russet potatoes into one inch pieces or smaller. You can remove the skins or keep them on. I like to keep them on for extra texture.
Oil helps the potatoes get golden and crispy. Choose a neutral oil like canola, vegetable or peanut. Olive oil will work but I recommend cooking at 425F because it has a lower smoke point.
Seasonings like paprika, dry thyme, fresh garlic, salt and pepper are used to give a light herby flavor. You can use 1 and ½ teaspoons fresh thyme in place of dry and ½ teaspoon dry garlic powder instead of fresh cloves.
Step by step instructions
This method works with all kinds of potatoes: russet, new potatoes, Yukon gold, etc. You can peel them or keep the skin on. In these pictures I'm using russet with skins on.
Step one: Boil the diced potatoes to soften quickly.
Add the diced potatoes to the water, then bring to a boil. The potatoes are ready when you can easily insert a fork into them. You want them to be just underdone and not quite ready to eat.
Step two: Toss in oil + seasonings and roast for 20 minutes.
Toss the potatoes with canola or vegetable oil, chopped garlic, thyme, paprika, and a bit of salt. Layer on a parchment paper lined baking sheet.
Step three. Roast until the outsides are golden and crispy.
If you're looking for a recipe that makes potatoes in a skillet instead of the oven, check out this breakfast skillet.
Recipe FAQ and expert tips
- Olive oil can be used in place of canola or vegetable oil, but it's smoke point is 425 F. If you prefer to use olive oil, bring the heat down to 425 and roast until crispy.
- Roast the potatoes until the outsides become crispy and golden brown. Add 5 minutes if you like your breakfast potatoes extra crispy.
- Seasoning options: Instead of paprika and thyme, try out cumin + chili powder for breakfast tacos, or keep things classic with just salt & pepper. I also love using Cajun seasoning or taco seasonings.
- Serving ideas: For breakfast, try roasted breakfast potatoes with a tofu scramble or vegetarian egg casserole. For lunch or dinner, pair with crispy baked tofu nuggets and a small chickpea salad.
Potatoes are nutrient rich and are actually a great source of potassium and an excellent source of Vitamin C. When eaten with their skins on, they also provide fiber and iron.
Yukon gold and russet potatoes are best for roasting but you can use any kind of potato with this method.
Keep potatoes refrigerated in a closed container for 3-4 days. They are best reheated in the oven at 375 degrees F until hot and crispy.
I recommend boiling the potatoes because it gives them a super velvety texture. If you prefer to not boil the potatoes you will need to bake them for 45-50 minutes. Move the potatoes around halfway through for even cooking.
Boiling the potatoes before roasting them helps keep them from overbaking. Cooking them at a high temperature allows them to crispy up and cook more quickly without drying out.
A large rimmed metal sheet pan or half sheet pan lined with parchment paper works best. Line it with parchment paper for easier cleanup.
More delicious potato recipes
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, Facebook, and Pinterest or sign up for my newsletter!
The Best Crispy Roasted Breakfast Potatoes
- 2 and ½ pounds russet potatoes see note #1
- water as needed
- 2 tablespoons canola or vegetable oil
- 5 cloves garlic roughly chopped
- 1 teaspoon paprika see note #2
- 1 teaspoon dry thyme
- ½ teaspoon kosher salt
- fresh ground black pepper to taste
- Preheat the oven to 450 degrees F.
- Clean the potatoes and remove any dirty bits. Remove the skin if desired, or leave it on for extra texture and crispiness. Cut into bite sized pieces.
- Add diced potatoes to a medium pot. Add just enough water to cover the potatoes. Salt the water generously. Bring the potatoes to a boil over high heat. Boil until fork tender, or just underdone. This will take about 10 minutes. Drain water and carefully pat the potatoes with a paper towel to remove excess moisture.
- In a large bowl, or in pot used to cook the potatoes, add the oil, garlic, paprika, thyme and salt. Toss to coat.
- Layer the potatoes evenly on a parchment paper lined baking sheet. Roast in the oven for 20-25 minutes, until outer layer is crispy and golden. Season with fresh ground black pepper to taste.
- Russet potatoes: I keep the skin on but you can take it off if you prefer. You can also use this method for new potatoes and Yukon gold potatoes.
- Seasonings: You can use 1 and ½ teaspoons fresh thyme in place of dry and ½ teaspoon dry garlic powder instead of fresh cloves. This recipe can also be made with just salt and pepper, Cajun seasonings or taco seasonings.
- Storage and reheating: Keep potatoes refrigerated in a closed container for 3-4 days. They are best reheated in the oven at 375 degrees F until hot and crispy.
- Parchment paper is not required, but it helps prevent the potatoes from sticking to the baking sheet.
- Fork tender: Easy to cut or pierce with a fork.