Elevate your breakfast or brunch spread with my breakfast red potatoes! They get perfectly crispy and buttery in the oven and are full of flavor that brings everybody back for seconds.
And if you enjoy this recipe, you'll love my sweet potato hash with apples and sausage, too!
Jump to:
Featured Reader Review
★★★★★
"Made breakfast for dinner tonight and these potatoes were a huge hit!! We have leftovers and we cant wait to eat them again tomorrow morning!! So good!"
-Aline
❤️ Why You'll Love this Recipe
Simple to Make - This recipe is an extremely easy way to make breakfast potatoes in the oven from scratch. I'm talking throw-everything-in-a-pan-and-put-the-pan-in-the-oven easy. No fancy techniques or tools are needed.
Perfect Texture - Follow my pro tips below to get roasted red breakfast potatoes that are golden and crisp on the outside and tender and buttery on the inside. These are restaurant-style roasted potatoes you can make at home.
👉🏾 Brunch is my favorite meal of the day so I have plenty of hits for you to check out next: blueberry pancakes with blueberry compote, breakfast taco egg bites, fluffy buttermilk biscuits, and bacon and kale quiche!
What You'll Need for this Recipe
Red Potatoes are the best for this recipe because they have a thin skin, which means you don't need to peel them and they'll still get nice and crispy!
Oil and Butter together provide the best of both worlds: rich, creamy flavor and a higher smoke point to reduce burning.
Simple Spices and Aromatics give the potatoes savory, smoky, nutty, and fresh flavor notes. If you want to use garlic powder and onion powder instead of fresh garlic and onion, you can.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Spices - Feel free to mix and match your favorite spices. Red pepper will add a nice kick of heat and white pepper will add a slightly citrusy peppery taste.
Onion - As a Texan, I'm very much partial to the sweet yellow onion so its flavor in this dish is unmatched, in my opinion, however, you can use a white onion or shallots, if you prefer.
Vegan - Double the amount of oil and omit the butter if you want to make this a vegan recipe.
How to Cook Red Potatoes for Breakfast
- Step 1: Cut the potatoes into one-inch pieces, dice the onion, and mince the garlic.
- Step 2: Toss the vegetables with the melted butter, oil, and spices
Pro Tip #1
One key to crispy potatoes is getting the size right. If you cut them too big, it will take too long to cook them through and they'll start to steam. Don't cut the potatoes too small either or they'll burn. Pieces about one inch in size seem to be the sweet spot.
- Step 3: Spread the potatoes out on a sheet pan.
- Step 4: Roast until golden brown with crisp outsides and tender insides.
Pro Tip #2
Another major key to texture is spreading the potato pieces out in a single layer on your pan with space between each one. This gives them space to do their thing and prevents them from releasing steam on each other.
Pro Tip #3
Wondering why are my potatoes not crispy? My last tip for crispy oven potatoes is to roast them at high heat. This makes for quick cooking.
Frequently Asked Questions
Yes, you can prepare this dish up to three days in advance, just note that the potatoes will not be nearly as crispy this way. Reheat in the oven or in an air fryer for the best results.
Store the cooked breakfast potatoes in an airtight container in the refrigerator. They'll keep for up to five days.
To freeze breakfast potatoes, spread them out on a sheet pan then place the pan in the freezer to let the potatoes flash freeze--about two hours--to keep them from freezing together in one big block. Transfer the frozen potato pieces to an airtight, freezer-safe container then back into the freezer. They will keep for up to three months this way.
How to Serve
Serve your potatoes hot with a sprinkling of green onions or parsley. And a bottle of hot sauce never hurt nobody!
These potatoes are great with cheesy eggs, fluffy yogurt pancakes, homemade breakfast sausage or bacon, biscuits, and fresh fruit.
I like to use leftovers in lunch bowls or serve as a side dish with an easy skillet steak or crispy roasted chicken.
More Favorite Potato Recipes
Looking for more recipes like this? Try these:
I hope you'll enjoy this breakfast recipe with red potatoes soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Crispy Breakfast Red Potatoes
Equipment
- 1 knife
Ingredients
- 5 pounds red-skinned potatoes
- ½ yellow onion
- 2 cloves garlic
- 3 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 1 tablespoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- sea salt to taste
- 2 stalks green onion optional garnish
Instructions
- Preheat oven to 400 degrees. Prepare produce: cut potatoes into one-inch pieces, dice the onion, and crush or mince garlic cloves.5 pounds red-skinned potatoes, ½ yellow onion, 2 cloves garlic
- Add potatoes, onion, garlic, butter, olive oil, dried parsley, smoked paprika, black pepper, and sea salt to a large bowl and toss until potatoes are evenly coated.3 tablespoons unsalted butter, 1 tablespoon olive oil, 1 tablespoon dried parsley, ½ teaspoon smoked paprika, ½ teaspoon black pepper, sea salt
- Spread potato mixture onto sheet pan in a single layer. Ensure there is at least ½ inch between each potato piece. This is key to getting the potatoes nice and crispy. Depending on the size of your pan, it may be necessary to divide between more than one pan or cook in batches.
- Place pan in oven and roast for 30-35 minutes or until potatoes are golden brown and crispy. Gently shake pan to turn potatoes once or twice during bake time.
- Remove finished potatoes from oven and serve warm. Garnish with green onion, if desired.2 stalks green onion
Aline says
Made breakfast for dinner tonight and these potatoes were a huge hit!! We have leftovers and we cant wait to eat them again tomorrow morning!! So good!