Easy Breakfast Potatoes Recipe
These roasted breakfast potatoes require only 10 minutes of hands-on time before roasting in the oven. With a crispy exterior and a creamy interior, they are delicious for brunch or any time of day!
How to Make the Best Easy Breakfast Potatoes
These easy breakfast potatoes are the ultimate side dish for any morning meal. With their perfectly crispy exterior and creamy, tender interior, they pair beautifully with eggs, bacon, or your favorite breakfast proteins. The combination of garlic, rosemary, and a hint of chili flakes creates an irresistible flavor that will have everyone reaching for seconds.
What makes this recipe so appealing is its simplicity—just 10 minutes of hands-on prep work, and the oven does the rest. The key to achieving that restaurant-quality crispiness is spreading the potatoes in a single layer and giving them room to breathe on the pan. A quick flip every 10 minutes ensures even browning on all sides.
Whether you’re hosting a leisurely weekend brunch or looking for a reliable side dish to meal prep for busy weekday mornings, these roasted breakfast potatoes deliver every time. They’re also versatile enough to serve alongside dinner as a tasty alternative to mashed or baked potatoes.
Easy Breakfast Potatoes
These roasted breakfast potatoes require only 10 minutes of hands-on time before roasting in the oven. With a crispy exterior and a creamy interior, they are delicious for brunch or any time of day!
Ingredients
Breakfast Potatoes
Garnish
Instructions
Roasted Breakfast Potatoes
- Preheat oven to 425°F. If using convection, reduce temperature to 400°F for extra crispiness.
- Cut the potatoes into ¾-inch cubes.
- Place potatoes in a medium bowl and toss with olive oil, salt, rosemary, and all spices until well combined.
- Spread potatoes out on a sheet pan in a single layer, leaving a little space between pieces for better crisping. Use parchment paper if preferred.
- Place on the middle oven rack and flip every 10 minutes until tender in the middle and crispy on the outside, roughly 30-40 minutes total.
- Garnish with fresh herbs and serve immediately.
Notes
- Thin-skinned potatoes like red, Yukon gold, or fingerlings work best for this recipe.
- Aleppo chili flakes add a nice mild heat with fruity undertones.
- You can substitute thyme or oregano for the rosemary if preferred.
- For best results, don't overcrowd the pan—use two sheet pans if necessary.
