Breakfast Potatoes {Easy Sheet Pan Version}
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Easy to make, deliciously seasoned Breakfast Potatoes! This tasty breakfast side is oven-baked on a sheet pan, leaving you with potatoes that are perfectly crispy and golden brown outside and light and fluffy on the inside.
Easy Baked Breakfast Potatoes
This is my new favorite way to make homemade breakfast potatoes!
Here, creamy red potatoes are diced into small chunks, coated in flavorful seasonings and a fair dose of olive oil (which encourages browning and makes them richer), and then they are roasted in the oven at a high temp on a baking sheet.
Lastly, they are finished under an extremely hot broiler for just a few minutes to improve exterior texture and give them some color. Because crispy potatoes (with a soft and tender interior) are the absolute best kind of breakfast potatoes!
With this simple method, you’ll love that there’s no tending to potatoes frying in a skillet over the stovetop (while constantly monitoring and frequently stirring). But with this roasted potato recipe, other than an occasional tossing, the oven does most of the work.
To finish these, my favorite way to serve them is with lots of sriracha ketchup for dipping. Just mix sriracha and ketchup to taste (desired heat level). It’s one of the easiest and tastiest condiments, and it’s the perfect flavor pairing with basic potatoes.
Serve with scrambled eggs, bacon, and fresh fruit for an easy breakfast, or see more of my favorite ideas below (listed just above the recipe that’s down below).
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Breakfast Potatoes Recipe Ingredients
- 2 1/2 lbs. red potatoes (5 large), cut into cubes just over 1/2-inch
- 1/3 cup olive oil
- 1 tsp salt and pepper, then more to taste
- 3/4 tsp garlic powder and 3/4 tsp paprika
- 1/2 tsp onion powder
How to Make Crispy Breakfast Potatoes
- Heat oven, prepare baking sheet: Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Drizzle potatoes with oil: Place potatoes in a mound in the center of the baking sheet. Drizzle with olive oil.
- Season potatoes, toss: Sprinkle potatoes with salt, pepper, garlic powder, paprika, and onion powder. Toss well to evenly coat in oil and spices.
- Spread potatoes over a baking sheet. Bake: Spread potatoes evenly into a single layer. Bake in the center of a preheated oven for 15 minutes.
- Toss potatoes, continue to bake: Remove from oven, toss, and continue to bake until just tender, about 15 minutes longer.
- Broil potatoes briefly: Move oven rack about 5 inches from broiler. Broil potatoes about 2 – 3 minutes until slightly browned (keep a close eye on them and don’t walk away, they can brown quickly!).
- Toss and continue to broil if desired for more browning. Remove and toss, continue to broil until golden brown and crisp on the opposite side, a minute or two longer. Serve warm.
Variations
- Use Yukon gold potatoes in place of red potatoes. Russet potatoes will also work, but I’d add a little more liquid since they’re more starchy.
- Try with other seasonings or fresh herbs.
- You can peel potatoes if preferred.
- Add some minced garlic near the end for garlicky breakfast potatoes.
- Finish with cheddar cheese during the last few minutes for cheesy breakfast potatoes.
- Use these potatoes in breakfast burritos or breakfast tacos (top with cilantro!).
Helpful Tips
- Be sure to preheat the oven to the proper temperature before adding the potatoes to the oven.
- Work to dice potatoes evenly in size so they bake evenly and finish at the same time (otherwise some may be too hard or too soft).
- Don’t try to reduce the oil. It keeps the potatoes dry. Potatoes need a fair amount of fat when roasting or frying.
- Be sure to toss. Otherwise, they won’t cook and brown as evenly.
- Season with plenty of kosher salt, or they’ll taste flat.
- Store leftovers in an airtight container in the refrigerator. Follow the instructions below to enjoy reheated potatoes.
How to Reheat Breakfast Potatoes
- Preheat oven to 400 degrees.
- Spread potatoes out onto a baking sheet, cover with foil
- Roast until heated through, about 10 to 15 minutes. If needed, toss with a little olive oil if they seem dry.
What to Serve with Breakfast Potatoes
Follow Cooking Classy
Breakfast Potatoes {Crispy Oven Baked}
Ingredients
- 2 1/2 lbs. red potatoes (5 large), cut cubes just over 1/2-inch
- 1/3 cup olive oil
- 1 tsp salt, then more to taste
- 1 tsp freshly ground black pepper
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- 1/2 tsp onion powder
Instructions
- Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place potatoes in a mound in center of baking sheet. Drizzle with olive oil.
- Sprinkle potatoes with salt, pepper, garlic powder, paprika and onion powder. Toss well to evenly coat in oil and spices.
- Spread potatoes even into a single layer. Bake in center of preheated oven 15 minutes.
- Remove from oven, toss and continue to bake until just tender, about 15 minutes longer.
- Move oven rack about 5-inches from broiler.
- Broil potatoes about 2 - 3 minutes until slightly browned (keep a close eye on them and don't walk away they can brown quickly!).
- Remove and toss, continue to broil until golden brown and crisp on opposite side a minute or two longer. Serve warm.