Why You’ll Love Easy Breakfast Potatoes Recipe
This recipe delivers restaurant-quality breakfast potatoes without the hassle. With just a few pantry spices, fresh potatoes, and minimal prep, you’ll have a golden, savory side that pairs with almost anything. You can customize the seasonings to match your taste, and they’re just as delicious cooked in a skillet, oven, or air fryer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Russet or Yukon Gold potatoes
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Olive oil or vegetable oil
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Paprika
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Garlic powder
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Onion powder
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Salt
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Black pepper
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Optional: chopped fresh herbs (parsley, chives, rosemary)
Directions
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Wash and dice potatoes into bite-sized cubes. Pat dry with a clean towel to remove excess moisture.
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In a large bowl, toss potatoes with oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
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For skillet cooking: Heat oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, for 15–20 minutes until golden brown and tender.
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For oven roasting: Preheat oven to 425°F (220°C). Spread potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through.
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For air fryer: Preheat to 400°F (200°C). Cook for 15–18 minutes, shaking the basket halfway.
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Garnish with fresh herbs if desired and serve hot.
Servings and timing
Serves 4.
Preparation time: 10 minutes
Cooking time: 15–30 minutes (depending on method)
Total time: 25–40 minutes
Variations
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Spicy Potatoes: Add cayenne pepper or chili powder for heat.
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Cheesy Potatoes: Sprinkle shredded cheddar or parmesan in the last few minutes of cooking.
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Loaded Potatoes: Top with sour cream, crumbled bacon, and green onions.
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Herb Roasted: Toss with fresh rosemary or thyme before cooking.
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Smoky Flavor: Use smoked paprika for depth.
Storage/Reheating
Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the oven at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving if you want to keep them crunchy.
FAQs
Can I peel the potatoes?
Yes, but leaving the skins on adds texture and flavor.
What’s the best potato to use?
Russet potatoes get crispy, while Yukon Golds are creamier inside.
Can I prep them ahead of time?
Yes, chop and season them in advance, then cook when ready.
Why aren’t my potatoes crispy?
They may have too much moisture—dry them well before cooking.
Can I use sweet potatoes?
Yes, just adjust cooking time since they cook faster.
Do I need to parboil the potatoes first?
Not for this recipe, but parboiling can make them extra fluffy inside.
Can I use butter instead of oil?
Yes, but butter can burn—mix with oil for best results.
Are these gluten-free?
Yes, as long as your seasonings are gluten-free.
Can I make them in bulk?
Yes, double or triple the recipe, just avoid overcrowding the pan.
Can I freeze cooked breakfast potatoes?
Yes, freeze in a single layer, then store in a freezer bag for up to 2 months.
Conclusion
Easy breakfast potatoes are a versatile, flavor-packed side dish that works for any meal of the day. With their crispy edges, fluffy centers, and endless seasoning options, they’re sure to become a breakfast staple in your home.
Easy Breakfast Potatoes
Crispy on the outside, tender on the inside — these breakfast potatoes are perfectly seasoned and make the ultimate side for eggs, bacon, or a weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast/Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 lbs (900 g) russet or Yukon gold potatoes, diced into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dice potatoes into even-sized cubes. Pat dry with a kitchen towel to remove moisture.
- In a large bowl, toss potatoes with olive oil, garlic powder, paprika, onion powder, oregano, salt, and pepper until well coated.
- Spread potatoes out in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with fresh parsley if desired and serve hot.
Notes
- For extra crispiness, soak diced potatoes in cold water for 30 minutes before baking, then dry thoroughly.
- Add chopped onions or bell peppers before roasting for extra flavor.
- Can also be made in an air fryer at 400°F (200°C) for 15–18 minutes.
