Sheet pan Breakfast Potatoes are golden brown with crispy edges and a buttery interior, and they roast perfectly in the oven every time. This easy-to-make recipe uses simple ingredients and adds delicious variety to a breakfast or brunch spread. I like to use a combination of seasonings, including paprika and garlic, for both color and flavor, but you can easily adjust the recipe to use your favorite spices or herbs.
The secret to making these potatoes crisp and never mushy is roasting them in a hot oven with just the right amount of olive oil. The heat of the oven creates a crisp exterior and a soft and tender center. Serve them with your favorite breakfast meat and toast. For more breakfast recipes, try my egg muffins recipe, blueberry pancakes recipe, or Belgian waffles.
What You Need to Make This Recipe
Potatoes – russet potatoes work well for this recipe because they have a wonderful texture when baked. Yukon gold potatoes or red potatoes would also work if preferred.
Seasoning – I like to use a combination of salt, black pepper, paprika, and garlic powder. The paprika adds a bit of color too. You can also use onion powder, Italian seasoning, or other dried herbs to change up the seasoning for breakfast potatoes.
Onion – half an onion, diced, adds flavor and texture that compliments the potatoes. I like to use a yellow or red onion for this recipe or substitute 1-2 large shallots instead of the onion.
Fresh Herbs – a tablespoon of fresh chopped herbs makes a fragrant and beautiful garnish that also adds herby notes to the crispy potatoes. Use parsley, rosemary, or a combination of any favorite herbs you have on hand.
How to Make Breakfast Potatoes
1. Preheat the oven to 500°F. In a large bowl, toss together the potatoes, oil, salt, garlic powder, paprika, and pepper.
2. Spread out the seasoned potatoes on a large baking sheet. Bake for 15 minutes.
3. Stir in the onion and continue baking, stirring every 5 minutes, until the potatoes are golden and crisp, about 15 minutes.
4. Sprinkle with herbs before serving.
Pro Tips For Making This Recipe
- Cut the potatoes into similarly-sized pieces. Potatoes of a similar size will all cook and brown evenly for beautiful golden brown potatoes. I cut mine to about ¾ inch cubes, or bite-size pieces.
- Bake in a single layer. Roasting the potatoes in a single layer will allow the air to circulate and brown the potatoes well, preventing them from getting mushy. Use a large enough baking sheet to spread the potatoes out, or use two smaller baking sheets if needed.
- Reserve the onion until halfway through the cooking process. The onion will cook faster than the potatoes, so hold it back until the potatoes have cooked for the first 15 minutes to prevent the onion from burning.
- Southwestern-style potatoes with bell pepper. If you would like to add bell pepper to the potatoes, deseed and chop 1 red bell pepper, or color of your choice, and reserve the onion instead of adding it to the roasting potatoes. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped bell peppers and onion and saute until tender and lightly browned, about 5 minutes. Stir into the roasted potatoes before sprinkling with herbs and serving.
Frequently Asked Questions
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the oven or in a cast iron skillet with a little bit of butter for crispy potatoes. Leftover potatoes are delicous for breakfast burritos or adding to scrambled eggs.
This seasoned breakfast potatoes recipe is the perfect side dish when served with toasted sourdough bread or buttermilk biscuits, a slice of breakfast casserole, and air fryer bacon. Ketchup, hot sauce, and salsa are popular additions to roasted potatoes, so include them on the side if desired.
Leftover breakfast potatoes are both delicious and versatile. Reheat the potatoes in a skillet with a little bit of butter and make a breakfast scramble with sausage or bacon and eggs. They’re perfect for stacking on toast, topping with poached eggs or a fried egg, or wrapping in a tortilla for a breakfast burrito.
Potatoes may become mushy if they are overcooked or not cooked at a hot enough temperature to become crispy. For the best breakfast potatoes, I recommend oven-roasting them in a single layer with olive oil, onion, and spices at 500°F. Stir the potatoes halfway through the cooking time so that they become golden brown on all sides.
If you love this recipe try these out!
If you’ve tried this easy breakfast potatoes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Breakfast Potatoes
Equipment
- Large baking sheet
Ingredients
- 1 pound russet potatoes peeled and chopped (450g)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ½ small onion diced (107g)
- 1 tablespoon chopped herbs (parsley, rosemary)
Instructions
- Preheat the oven to 500°F.
- In a large bowl, toss together the potatoes, oil, salt, garlic powder, paprika, and pepper. Spread out on a large rimmed baking sheet.
- Bake for 15 minutes. Stir in the onion and continue baking, stirring intermittently, until the potatoes are golden and crisp, about 15 minutes. Sprinkle with herbs before serving.
Notes
- Cut the potatoes into similarly-sized pieces. Potatoes of a similar size will all cook and brown evenly for beautiful golden brown potatoes. I cut mine to about ¾ inch cubes, or bite-size pieces.
- Bake in a single layer. Roasting the potatoes in a single layer will allow the air to circulate and brown the potatoes well, preventing them from getting mushy. Use a large enough baking sheet to spread the potatoes out, or use two smaller baking sheets if needed.
- Reserve the onion until halfway through the cooking process. The onion will cook faster than the potatoes, so hold it back until the potatoes have cooked for the first 15 minutes to prevent the onion from burning.
- Southwestern-style potatoes with bell pepper. If you would like to add bell pepper to the potatoes, deseed and chop 1 red bell pepper, or color of your choice, and reserve the onion instead of adding it to the roasting potatoes. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped bell peppers and onion and saute until tender and lightly browned, about 5 minutes. Stir into the roasted potatoes before sprinkling with herbs and serving.
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