These Breakfast Potatoes get perfectly crispy in the oven and are a great addition to breakfast or brunch! Made with simple ingredients and wonderfully seasoned.
Breakfast Potatoes are perfect brunch food, and this recipe makes enough to serve a crowd! The hardest part is chopping the vegetables, after that it’s pretty hands off.
These oven roasted breakfast potatoes taste like home fries from your favorite diner!
How to make breakfast potatoes in the oven
Start by chopping the potatoes, onion and bell peppers. (SEE RECIPE CARD BELOW FOR FULL AMOUNTS AND INSTRUCTIONS)
Toss the vegetables, olive oil, salt and smoked paprika in a bowl until coated in the oil.
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Bake for 45-60 minutes, stirring every so often to ensure even browning. Bake until golden brown in places, fork tender inside and crispy on the outside. Use a metal spatula for scraping the potatoes off the pan. This way you won’t lose any of the delicious crispy edges!
Make ahead breakfast potatoes
You have a few options for make-ahead with this recipe:
- You could simply prepare them ahead of time by dicing all the vegetables, and adding to a covered bowl or large ziplock bag with the rest of the ingredients overnight. Then in the morning, preheat the oven, dump into the pan and bake.
- Prepare the potatoes as directed including baking, then store in the refrigerator. When ready to serve, heat in an oiled skillet until warm and crispy. You could also reheat them in an air fryer or the oven.
Oven Roasted Breakfast Potatoes
- 5 pounds red potatoes, diced small
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 3/4 teaspoon smoked paprika
- 1 teaspoon salt
- Preheat the oven to 425 degrees F. Lightly spray a large rimmed pan (or two) with oil.
- In a large bowl, combine the diced potatoes, onions, bell peppers, garlic, olive oil, smoked paprika and salt. Toss well until they are coated in olive oil.
- Add the vegetables to the pan(s) and arrange in an even layer.
- Bake for 45-60 minutes, stirring a little every 15 minutes, until the potatoes are golden brown in places. Use a metal spatula to scrape the potatoes from the pan, this will help with any sticking.
- Serve with additional salt + pepper, to taste.
- There is no need to peel the potatoes, the skins add texture to the dish. You can substitute yukon golds or another potato if desired, I bet even sweet potatoes would be good here!
- This recipe makes enough for a crowd, so feel free to cut it in half if you don't want that much. Leftovers save well for 3-4 days in the refrigerator.
- Make-ahead: Prepare ahead of time by chopping all the vegetables and combining in a covered bowl or ziplock bag overnight with the rest of the ingredients. When ready to serve, dump into the pan and bake. OR bake the potatoes, then store in the refrigerator. When ready to serve, re-heat in an oiled skillet, air fryer or back in the oven.