These breakfast potatoes are the ultimate way to start your day with a crispy, golden bite. Perfectly seasoned with a blend of herbs and spices, they offer a satisfying crunch on the outside while staying tender and fluffy inside. Ready in just 45 minutes, they’re a fuss-free addition to any morning spread, whether you’re cooking for one or a crowd. The aroma of garlic and paprika will fill your kitchen, making it impossible to resist sneaking a taste before they hit the table.
Pair them with eggs, avocado, or your favorite breakfast protein for a meal that’s both hearty and comforting. The combination of savory flavors and contrasting textures makes every forkful a delight. Whether you’re fueling up for a busy day or enjoying a lazy weekend brunch, these potatoes are sure to become a go-to favorite. Simple, delicious, and packed with flavor, they’re proof that the best mornings start with great food.
Ingredients for Perfect Breakfast Potatoes
- 1 pound small potatoes, cut into ½-inch pieces (Yukon Gold or red potatoes work well)
- Extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika (substitute regular paprika if needed)
- ¼ teaspoon garlic powder
- Pinch of red pepper flakes (adjust to taste)
- Sea salt and freshly ground black pepper, to taste
- Optional sautéed onions & peppers:
- ½ teaspoon extra-virgin olive oil
- ½ yellow onion, chopped into ½-inch pieces
- 1 red bell pepper, stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves, chopped
- ⅓ cup chopped fresh cilantro, for serving
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the potatoes: Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, red pepper flakes, salt, and several grinds of pepper. Toss to coat evenly and spread in a single layer.
- Roast the potatoes: Bake for 30 minutes, or until golden brown and crisp around the edges. (Check halfway through and toss for even browning.)
- Optional sautéed onions & peppers: While the potatoes roast, heat ½ teaspoon olive oil in a medium skillet over medium heat. Add the onions, peppers, and garlic. Sauté for 5 to 8 minutes, until soft and lightly browned.
- Combine and serve: Remove the skillet from heat and stir in the roasted potatoes. Sprinkle with fresh cilantro and season with additional salt and pepper if needed. Serve hot and enjoy!
Perfect Pairings: Serving Suggestions
These breakfast potatoes are incredibly versatile! Serve them as a hearty side with scrambled eggs, avocado toast, or a veggie-packed omelet. For a brunch spread, pair them with crispy bacon, sausage, or a dollop of sour cream and salsa. They also make a great base for a breakfast bowl—top with a fried egg, shredded cheese, and a sprinkle of green onions for a complete meal.
Spice It Up: Recipe Variations
Want to switch things up? Try adding cumin or chili powder for a smoky twist, or toss in some rosemary or thyme for an herby flavor. For a cheesy kick, sprinkle shredded cheddar or Parmesan over the potatoes during the last 5 minutes of roasting. If you’re feeling adventurous, swap the red pepper flakes for sriracha or hot sauce for an extra kick.
Quick Tips: Time-Saving Hacks
To save time, chop the potatoes and veggies the night before and store them in the fridge. You can also roast the potatoes ahead of time and reheat them in the oven or air fryer for a quick breakfast. If you’re short on oven space, cook the potatoes in an air fryer at 400°F for 15-20 minutes, shaking the basket halfway through.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in the oven at 350°F for 10-15 minutes, or pop them in the air fryer for 5-7 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Kitchen Essentials: Equipment Guidance
A sturdy baking sheet and parchment paper are key for easy cleanup and even roasting. If you’re adding sautéed onions and peppers, a medium skillet works best. For extra crispiness, consider using a cast-iron skillet to roast the potatoes directly on the stovetop or in the oven.
Breakfast Potatoes
Ingredients
Main Ingredients
- 1 pound small potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch red pepper flakes
- Sea salt and freshly ground black pepper
Optional Sautéed Onions & Peppers
- ½ teaspoon extra-virgin olive oil
- ½ yellow onion, chopped into ½-inch pieces
- 1 red bell pepper, stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves, chopped
- ⅓ cup chopped fresh cilantro, for serving
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, red pepper flakes, salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheet.
- Roast for 30 minutes, or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
- Make the onions & peppers: Heat the olive oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.