These flavorful oven roasted potatoes are soft on the inside and crispy on the outside. They’re perfect with breakfast, but you’ll want to try them with every meal!
We love having potatoes with breakfast at our house. Scratch that, we love having potatoes with every meal. Mashed, hashbrown-ed, but most of all roasted.
I know that these are called breakfast potatoes, but don’t hesitate to include them with lunch or dinner.
These roasted breakfast potatoes–also known as home fries–are soft and velvety on the inside and crispy as can be on the outside. They’re very simple to make using inexpensive ingredients.
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How to make crispy breakfast potatoes
There are two main steps to making these breakfast potatoes:
- Boil the diced potatoes to soften. You can soften potatoes quickly by boiling until tender. 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.
- 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. Roast on a parchment paper lined baking sheet until the outsides are crispy.
Recipe notes
- 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.
- Experiment with the seasonings. Instead of paprika and thyme, try out cumin + chili powder for breakfast tacos, or keep things classic with just salt & pepper.
- This roasting method can be used with a variety of potato types. I prefer to use russet potatoes for baking because they crisp up deliciously when roasted at a high heat.
Potato nutrition: Are potatoes good for me?
Potatoes often get a bad rap because they are high in carbohydrates and are can be made into less-healthy foods like french fries or butter and gravy-laden mashed potatoes.
Nutrient-rich potatoes 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. The complex carbohydrates in potatoes are digested more slowly than simple carbs, like those found in white bread or ice cream.
For a balanced meal, pair energy-packed potatoes with a serving of your favorite protein, like tofu or beans.
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.
Looking for more potato recipes?
Here are a few of my favorites:
- Sweet Potato Dinner Rolls
- Instant Pot Mashed Sweet Potatoes
- Easy Potato Skillet Breakfast
- Hearty Vegan Potato Salad with Lemon Tahini Dressing
Happy eating!
The Best Crispy Roasted Breakfast Potatoes
Ingredients
- 5 medium russet potatoes ~2 and 1/2 pounds
- water as needed
- 2 tablespoons canola or vegetable oil
- 5 cloves garlic roughly chopped
- 1 teaspoon paprika
- 1/2 teaspoon dry thyme
- 1/2 teaspoon kosher salt
- fresh ground black pepper to taste
Instructions
- 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 5-10 minutes. Drain excess water.
- 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.
Notes
Michelle
Made them for the first time to serve with quiche for a brunch and everyone loved them! I used red potatoes because that’s all I had in the pantry. The next time I made them, I used russet potatoes per the recipe but hubby and I both agree much better taste and texture with red potatoes!
Cassidy Reeser, RDN, LD
Thanks Michelle! I’m glad you liked making them with red potatoes, I’ll have to try that myself!