Name: Roasted Breakfast Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds red potatoes quartered; 1/2 small red onion chopped; 1 red bell pepper chopped; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon paprika; Freshly ground black pepper to taste

These roasted breakfast potatoes are perfectly crispy and golden, made on one pan with red onion and bell pepper. An easy oven recipe for weekend brunch.

I've tried making breakfast potatoes every way you can imagine, but roasting them at 425°F with red onion and bell pepper gives me the crispiest edges without any fuss. The paprika and garlic powder add a savory depth that makes these potatoes disappear fast at our Sunday brunch table. This breakfast potatoes recipe has become our go-to for lazy weekend mornings.

Why You’ll Love This Roasted Breakfast Potatoes

One pan and minimal prep mean less time cleaning up and more time enjoying your meal.
The high oven heat creates crispy, golden edges without any deep frying.
Red onion and bell pepper add natural sweetness and color that plain potatoes don't have.

Key Ingredients for Roasted Breakfast Potatoes

Red potatoes: Their waxy texture holds up to high heat without turning mushy, and the thin skin crisps beautifully. Look for firm, unblemished potatoes about 2 inches in diameter.
Red onion: Milder and sweeter than yellow onion, it caramelizes nicely in the oven without becoming harsh. Cut into 1/2-inch wedges so they cook at the same rate as the potatoes.
Paprika: Use sweet or smoked paprika. Smoked paprika adds a subtle bacon-like depth that pairs perfectly with the garlic and salt.

Kitchen Tools for Breakfast Potatoes

Large rimmed baking sheet (to prevent oil from dripping)
Chef's knife and cutting board
Mixing bowl (optional, but makes tossing easier)

Tips for Making the Best Oven Roasted Breakfast Potatoes

Line the baking sheet with aluminum foil for easy cleanup, it saves scrubbing. Don't be afraid to let the potatoes roast a few extra minutes beyond the 45-minute mark. The original recipe says 45 minutes, but you can let them go until the edges are deeply browned and almost burnt in spots. Those charred bits are the best part. If you want even more browning, give the pan a stir halfway through to expose new surfaces to the heat.

How to Get Extra Crispy Edges on Your Breakfast Potatoes

The secret to those deeply browned, crunchy edges is a combination of high heat and patience. Cut the potatoes into 1-inch cubes so they have plenty of surface area. Toss them well with oil so every piece is coated, dry spots won't brown. Spread them in a single layer with a little space between pieces; if they're touching, they'll steam instead of roast. Let them roast undisturbed for the first 30 minutes, then stir once to flip the pieces. The final 15 minutes of roasting at 425°F is where the magic happens, as the sugars in the potatoes and onions caramelize and the edges turn dark and crisp.

Easy Variations for Roasted Breakfast Potatoes

You can swap the red bell pepper for a green one if you prefer a slightly sharper flavor, or add a diced jalapeño for heat. For a heartier version, toss in a few slices of bacon or diced ham before roasting, just make sure the meat is cooked through. If you want to go dairy-free, these potatoes are already dairy-free as written. To make them spicier, add a pinch of cayenne pepper or red pepper flakes along with the paprika. Sweet potatoes also work well here; just cut them into similar-sized cubes and roast for about the same time.

What to Serve with Roasted Breakfast Potatoes

These potatoes are great straight from the oven with a squirt of ketchup or a drizzle of hot sauce. They're also fantastic with a dollop of salsa or a spoonful of sour cream. For a full breakfast, serve them alongside scrambled eggs, crispy bacon, or a simple fruit salad. They even work as a side for lunch or dinner, try them with a grilled chicken breast or a veggie burger.

How to Store Leftover Breakfast Potatoes

Let the potatoes cool completely, then transfer them to an airtight container. They'll keep in the refrigerator for up to 4 days. Reheat them in the oven to bring back the crispiness, or see the reheating section below.

Can You Freeze Roasted Breakfast Potatoes?

Yes, these potatoes freeze well. Spread the cooled potatoes in a single layer on a baking sheet and freeze until solid, about 2 hours. Then transfer them to a freezer-safe bag or container. They'll keep for up to 3 months. Reheat directly from frozen, no need to thaw, in a 400°F oven until hot and crispy, about 15 minutes.

Best Way to Reheat Breakfast Potatoes

The oven is your best bet for restoring crispiness. Preheat to 400°F, spread the potatoes on a baking sheet, and heat for 10 to 15 minutes, stirring once halfway. The microwave will make them soft and steamy, so avoid it unless you're in a hurry. An air fryer also works well at 375°F for 5 to 7 minutes.

Recipe

Roasted Breakfast Potatoes

5/5 (3 ratings)

Pin recipe

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 8 servings
Cuisine: American
Course: Breakfast

Ingredients

Instructions

Preheat oven to 425 degrees F.
Place the potatoes, onion, and red pepper on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated.
In a small bowl, combine garlic powder, salt, and paprika. Sprinkle the seasonings over the vegetables and toss again until well coated. Season with freshly ground black pepper, to taste.
Place the pan in the preheated oven and roast until potatoes are crispy, about 45 minutes.
Remove from the oven and serve warm.