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Crispy Breakfast Potatoes

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Roasted to perfect crispiness, crispy breakfast potatoes have a fluffy center and generous amounts of seasoning, they play a key role in many of our favorite breakfast recipes.

Crunchy pork, tender veggies and potatoes topped with simmering eggs? Sign up for this pulled pork breakfast skillet anytime of the day.

Combine warm tortillas, fluffy scrambled eggs, roasted potatoes, crunchy bacon and melty cheese for hearty breakfast tacos. What’s not to like about this classic combination?

A tea towel and a bowl of roasted potatoes on the table

make breakfast potatoes

But while I love to eat roasted and pan-fried potatoes with eggs for breakfast, it’s unlikely I’ll be spending my time chopping and roasting potatoes most mornings.

Instead, toss a tray of these into the oven during the day when it might already be on. It takes about 45 minutes to bake, but since the oven is already on, it doesn’t seem like much.

crispy breakfast potatoes

When you’re ready to use these potatoes, simply add the desired amount to a skillet, heat over medium heat, and crisp again before eating.

You can also reheat it in the microwave if you are in a hurry.

I mix the flavors each time I make it. Add your favorite seasonings to the next potato. You can use almost anything here: seasoning mixes, thyme, rosemary, garlic.

Crispy brown roasted potatoes in a bowl

Oven-roasted breakfast potatoes

To make this recipe you will need the following ingredients:

  • yellow or red potatoes
  • Olive oil
  • kosher salt
  • black pepper
  • Seasonings (thyme, rosemary, garlic, cayenne pepper, etc.)
Overhead shot of chopped potatoes in a sheet pan

How to make crispy breakfast potatoes

First, preheat the oven to 400°F. Scrub the potatoes, then slice them into slightly smaller than bite size pieces (about 1/2 inch).

Place them on a large baking sheet and pour a few tablespoons of olive oil over them. You can toss the potatoes by hand to coat them completely.

Make sure the potatoes are spread all over the baking sheet. Otherwise, it may not cook evenly.

potato sheet pan and spatula

Roast for 40-45 minutes, stirring once after 20 minutes. After 40 minutes, check again and stir if necessary. Remove from the oven when the potatoes are tender and beginning to crisp.

Finally, wait until the potatoes have cooled completely before storing them in an airtight container in the refrigerator.

Striped towel and potatoes in a bowl on the table

roasted breakfast potatoes

Looking for more breakfast potato recipes? Crispy Bacon Cheese Roasted potatoes topped with melty cheese and plenty of crispy bacon are the perfect side dish (or main) for any meal.

This roasted sweet potato and spinach breakfast hash has roasted sweet potatoes, crunchy warm baby spinach, and spicy breakfast sausage all topped with a soft egg.

Try tossing potatoes with scrambled power eggs or serving with huevos rancheros. Crispy on the outside and fluffy on the inside, roasted red potatoes are sure to become another staple on your menu. Kids loved it.

huevos rancheros, roasted potatoes, beans and peppers with a generous amount of green chilli sauce

Melting cheese curds, crunchy French fries, flavorful sausage gravy and an over-easy fried egg combine to make this unforgettable breakfast poutine.

Looking for more on the breakfast menu? Scrambled eggs, breakfast sausages, green chilies, cheese and soft tortillas are some of our favorite breakfast foods. No wonder you stack these up to make breakfast enchiladas for a delicious one-pan dish that’s perfect for any morning.

Add eggs, bacon, cream cheese and jalapenos to create your dream jalapeno popper casserole.

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Portion: 6

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  • Preheat oven to 400°F. Scrub the potatoes. Slightly smaller than bite size, cut into about 1/2 inch. Place them on a large baking sheet and pour 2 tablespoons of olive oil over them. Mix by hand and apply evenly. Spread out on a baking sheet.

  • Roast for 40-45 minutes, stirring once after 20 minutes. Check again in 40 minutes or so, stirring and flipping if necessary. Remove from the oven when soft and then slightly crisp.

  • Serve warm, or allow potatoes to cool completely and store in an airtight container in the refrigerator until ready to use.

When you’re ready to use the cooked potatoes, add the required amount to a skillet and heat over medium heat. Wait until the potatoes are slightly crispy before eating.

calorie: 158kcal · carbohydrates: 27g · protein: 3g · obesity: Fiveg · saturated fat: 1g · Polyunsaturated fat: 1g · Monounsaturated fat: 3g · sodium: 397mg · potassium: 639mg · fiber: 3g · sugar: 1g · Vitamin A: FourIU · Vitamin C: 30mg · calcium: 19mg · iron: 1mg

{First published 20 October 2011 – recipe notes and photos updated 7/19/23}

premade breakfast potatoes

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