These flavorful oven-roasted breakfast potatoes are soft on the inside and crispy on the outside. This is the best way to roast potatoes for breakfast, lunch, and dinner!
- Texture: The potatoes are soft, velvety, and creamy on the inside yet crisp and golden on the outside.
- Versatile: Can be made as-is or adjusted to use fresh herbs, your favorite spices, or just salt and pepper.
- Super easy: Just slice the potatoes, boil them, toss with oil & seasonings and roast!
I think I make roasted breakfast potatoes more often than any other breakfast food. They're the perfect addition to weekend breakfast and brunches alongside egg casserole and pancakes, but they're also great as a side with lunch and dinner.
Short on time? Try roasted potatoes in the air fryer instead of the oven.
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Breakfast potato ingredients
- Potatoes: I use Russet potatoes, but any kind works for this method. You can remove the skins or keep them on. I like to keep them on for extra texture.
- Oil helps the potatoes become 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 to the breakfast potatoes. You can use 1 and ½ teaspoons fresh thyme in place of dry and ½ teaspoon dry garlic powder instead of fresh cloves.
The best kind of potatoes to use
This method for oven-roasted breakfast potatoes works with most kinds of potatoes. That being said, I have preferences:
- Russet potatoes: I prefer using starchier potatoes like Russet potatoes for roasted potatoes.
- Skin on or off: Leave the skin on for more texture. Skin the potatoes before boiling for more traditional breakfast potatoes.
Other potatoes to try with this method include new potatoes, Yukon gold potatoes, baby potatoes, and even sweet potatoes.
Step by step instructions
Potato size: Dice potatoes into roughly ¾ inch pieces. Aim for all pieces to be similarly sized. You can use this method to roast any size of potato, just adjust cook time accordingly.
Step one: Boil the diced potatoes to quickly soften them.
Add the diced potatoes to cold water, then bring to a boil over high heat. The potatoes are ready when easily pierced with a fork. The potatoes should be just underdone and not quite ready to eat.
Step two: Toss the boiled potatoes with oil and seasonings, then roast them for 20 minutes.
Patt the potatoes dry. Toss them with canola or vegetable oil, chopped garlic, thyme, paprika, and a bit of salt.
Layer on a foil or parchment paper-lined baking sheet. Bake at 450F on the middle oven rack.
Step three. Roast until the outsides are golden and crispy, about 20 minutes. The potatoes should be slightly puffed and very tender.
Expert tips and variations
- Don't overcrowd the potatoes. If the potatoes overlap, they won't have room to become golden and crispy.
- Oil is necessary for roasted breakfast potatoes because it is what makes them golden. If you're wary about adding too much oil, start with just 1 teaspoon and add more as needed to fully coat the potatoes.
- Sheet pan potatoes vs skillet potatoes: You can make oven-roasted potatoes on a sheet pan or cast iron skillet. I usually use a large sheet pan so that I have room to double the recipe. A cast iron is a great option for extra flavor, but makes sure to avoid overcrowding the potatoes.
- 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.
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.
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 or foil for easier cleanup.
When roasted potatoes are reheated in the microwave they lose a lot of their crispiness. For best quality, reheat roasted potatoes in the oven at 375 degrees F until hot and crispy.
- Pair with egg dishes like frittatas, breakfast casseroles, and egg bites.
- Breakfast bowls: Combine potatoes with a fried egg, your favorite breakfast protein (I prefer tempeh bacon or vegan sausage patties), avocado, and a dollop of salsa.
- Lunch or dinner: Pair with chicken fried tofu, arugula salad, and mac and cheese.
- Tacos: Add to tacos or burritos for extra carbohydrates. Try tossing the potatoes with taco seasoning before roasting.
More delicious potato recipes
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Oven 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 more to taste
- 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.
- Dice potatoes into roughly ¾ inch 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.
- Reduce to a rapid simmer over medium-high heat. Simmer until fork tender but still slightly underdone, about 10 minutes. Drain water and gently 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.
Did you make this recipe?
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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!