There’s something irresistibly cozy about a hot tray of Baked Breakfast Potatoes fresh out of the oven—the crispy edges, warm savory spices, and that herby finish come together for pure breakfast magic. This simple yet crowd-pleasing dish transforms humble potatoes into a golden, flavor-packed side that brightens up any morning spread. Whether you’re feeding a family, hosting brunch, or just sneaking a few extra spuds for yourself, these potatoes are destined to become a beloved staple in your breakfast routine.

Baked Breakfast Potatoes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of fuss-free ingredients, you can build layers of color, texture, and taste in every bite. Each component plays a starring role—from the heartiness of the potatoes to the aromatic punch of dried herbs—proving that simple can absolutely mean spectacular.

Russet or Yukon gold potatoes (2 pounds, diced): These varieties strike the perfect balance between fluffy centers and crispy edges—dice them into 1-inch cubes for ideal roasting.
Olive oil (2 tablespoons): A generous drizzle helps create that signature crunch and infuses the potatoes with a fruity richness.
Salt (1 teaspoon): The essential flavor booster—don’t skimp on it or everything tastes dull!
Black pepper (1/2 teaspoon): Adds a subtle heat that wakes up the potatoes without overpowering the other flavors.
Smoked paprika (1 teaspoon): Gives your potatoes a beautiful color and a mellow, smoky depth that feels gourmet.
Garlic powder (1/2 teaspoon): For that savory, irresistible aroma that practically screams ‘breakfast’!
Onion powder (1/2 teaspoon): A quiet hero—this adds umami and a gentle sweetness throughout the dish.
Dried thyme (1/2 teaspoon): Earthy and fragrant, thyme lifts every bite with a subtle herby note.
Crushed red pepper flakes (1/4 teaspoon, optional): Toss these in for a hint of gentle heat and a pop of color.
Chopped fresh parsley (2 tablespoons): Bright, fresh, and so pretty—parsley is the finishing touch your Baked Breakfast Potatoes deserve.

How to Make Baked Breakfast Potatoes

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to a toasty 425°F. Line a large baking sheet with parchment paper—this makes cleanup a breeze and helps those potatoes stay perfectly crisp instead of sticking. You want your oven and pan hot so the potatoes can sizzle as soon as they hit the surface.

Step 2: Dice and Dress the Potatoes

Grab your Russet or Yukon gold potatoes and dice them into 1-inch cubes—they’ll cook evenly and get those sought-after crispy edges. Place your potato cubes in a big mixing bowl, drizzle on the olive oil, and sprinkle over all the spices and herbs: salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, and if you’re feeling bold, the red pepper flakes. Toss well so every piece is glossed and speckled with flavor.

Step 3: Arrange and Bake

Pour the dressed potatoes onto your prepared baking sheet and spread them into a single, even layer. Crowding leads to steam, not crispiness—so make sure they have some space. Slide the tray into the oven and bake for 25 minutes to let one side turn golden and caramelized.

Step 4: Flip for Even Crispiness

After the first bake, grab a spatula and give those potatoes a good flip. This extra step ensures every side gets a chance to brown and crisp. Return the pan to the oven and roast for an additional 15 to 20 minutes, until every cube is deeply golden, crunchy outside, and tender in the center.

Step 5: Add Herbs and Serve Hot

Once the potatoes are perfectly crisp, pull them from the oven and immediately shower them with chopped fresh parsley. Not only does this give them a burst of color and freshness, it also adds another layer of flavor you’ll notice in every bite. Serve your Baked Breakfast Potatoes right away while they’re sizzling hot!

How to Serve Baked Breakfast Potatoes

Baked Breakfast Potatoes Garnishes

Take your potatoes to the next level with a flourish of toppings! Try a handful of extra herbs like chives or cilantro, a sprinkle of flaked sea salt, or a dusting of smoked paprika for a spicy-sweet finish. For a creamy touch, dollop on sour cream or scatter a little goat cheese while the potatoes are still hot.

Side Dishes

Baked Breakfast Potatoes are brilliant alongside classic breakfast mains: heaping them next to scrambled eggs, crisp bacon, or perfectly sliced avocado creates a colorful, filling plate. For weekend brunch, try pairing them with a fruit salad and some toasted sourdough—you’ll want extras for soaking up all those tasty potato bits!

Creative Ways to Present

Pile your potatoes into a cast-iron skillet for a rustic vibe, or serve them in mini bowls for individual portions at a brunch buffet. You can also layer them into breakfast burritos or even use them as the base for a build-your-own breakfast bowl, topped with eggs, cheese, and salsa—the options are as endless (and tasty) as your imagination.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Baked Breakfast Potatoes to an airtight container once they cool to room temperature. Stored this way, they’ll keep well in the refrigerator for up to four days without losing too much of their signature crispiness.

Freezing

If you’d like to make a big batch ahead of time, you can freeze the fully cooked potatoes. Let them cool completely, spread them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll be ready to reheat straight from the freezer for up to two months.

Reheating

For best results, reheat your Baked Breakfast Potatoes in a hot oven (about 400°F) for 10 to 15 minutes, until sizzling and crisp again. A few minutes in an air fryer also works wonders. Avoid microwaving if you can—it’s quicker, but you’ll lose that irresistible crunch.

FAQs

Can I use red potatoes or sweet potatoes instead?

Absolutely! Red potatoes hold their shape well and offer a slightly waxy texture, while sweet potatoes bring natural sweetness and gorgeous color. Just keep in mind the cooking times may vary slightly—check for doneness and adjust as needed.

How do I make sure my Baked Breakfast Potatoes get extra crispy?

For tinglingly crisp potatoes, soak the diced raw potatoes in cold water for about 20 minutes before baking, then dry them thoroughly with paper towels. This removes excess starch and helps the edges get that coveted crunch in the oven.

What other herbs or spices can I add?

Feel free to get creative! Try tossing in fresh rosemary or dill, swap smoked paprika for regular or hot paprika, or add a sprinkle of cumin for warmth. Chopped bell peppers and onions are also delicious additions for extra color and flavor.

Are Baked Breakfast Potatoes vegan and gluten-free?

Yes, they are naturally both vegan and gluten-free—no substitutions are needed, so everyone at your table can dig in worry-free. Just double-check that any added toppings or sides fit your dietary needs.

Can I make Baked Breakfast Potatoes ahead for brunch?

Definitely! Bake them a day ahead, refrigerate, then reheat them in a hot oven or skillet before serving. Lay them out on a baking sheet to crisp them up again, and your guests will never know they weren’t made fresh that morning.

Final Thoughts

If you’re looking for a foolproof way to bring extra sunshine to your breakfast table, these Baked Breakfast Potatoes are an absolute must-try. Simple to throw together yet endlessly versatile and crowd-pleasing, they just might become your go-to side dish for every occasion. Make a batch this weekend and watch them disappear faster than you can say “seconds, please!”

Baked Breakfast Potatoes Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

These Baked Breakfast Potatoes are a delicious and easy-to-make side dish that pairs perfectly with your morning meal. Crispy on the outside and tender on the inside, these savory potatoes are seasoned with a blend of herbs and spices for a flavorful kick. Whether served with eggs, bacon, or avocado, these potatoes are sure to become a breakfast favorite.

Ingredients

Scale

Potatoes:

2 pounds russet or Yukon gold potatoes, diced into 1-inch cubes

Seasoning:

2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley

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Instructions

Preheat the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Prepare Potatoes: In a large bowl, toss the diced potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and red pepper flakes.
Bake Potatoes: Spread the seasoned potatoes on the baking sheet in a single layer. Bake for 25 minutes, flip with a spatula, then bake for an additional 15-20 minutes until golden and crispy.
Finish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot.

Notes

For extra crispiness, soak the diced potatoes in cold water for 20 minutes before baking and pat dry thoroughly.
You can add diced bell peppers or onions to roast alongside the potatoes for added flavor.
Pair with eggs, bacon, or avocado for a complete breakfast meal.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast, Side Dish
Method: Baking, Roasting
Cuisine: American