Breakfast potatoes make a perfect addition to any breakfast! These potatoes are crispy and golden on the outside with a light and fluffy interior. They’re mild but with a light peppery kick thanks to the addition of paprika!

I’m always flip flopping between being a morning person and a night owl. Depends on how I’m feeling. But these potatoes MAKE me a morning person! I think whoever thought of combining breakfast with potatoes is a genius.

I love having potatoes for breakfast. Because …

Potatoes are:

• easy to make
• super filling
• add a burst of energy
• perfect for make ahead meals
• suitable for a lot of diets and taste buds

… need I say more??

Breakfast potatoes ingredients:

• Potatoes: A must! I find Yukon Gold potatoes are the best for roasting because they crisp up nicely, but stay soft and fluffy on the inside. Russet potatoes also work nicely here!
• Olive oil: Helps your spices bind to your potatoes and also helps crisp and color your potatoes in the oven. You can substitute it for any other neutral flavor oil (vegetable, canola, peanut, etc.) or coconut oil. I wouldn’t recommend using butter here just because it can burn and it doesn’t really help with crispiness.
• Paprika: A staple in any breakfast potato. Paprika adds a nice sweet and peppery flavor. It also adds a beautiful color to your potatoes!
• Oregano: Adds a pop of green and some earthy flavor.
• Garlic Powder: Another classic spice for breakfast potatoes. I recommend using the powder here and not fresh garlic just to help prevent burning. Plus it’s easier. Who wants to grate garlic in the morning?
• Salt: Potatoes drink up salt like it’s nobody’s business!
• Chives: (Optional) For added freshness.

How to make breakfast potatoes:

1. Peel and wash your potatoes. You can leave the skins on, just make sure to wash them very well! Cut your potatoes into large cubes.
2. Add your potatoes to a large pot and fill with 1 inch of water and salt. Bring the water up to a boil over high heat and boil the potatoes until fork tender (about 10 to 15 minutes).
3. Drain the potatoes well and transfer to a 9×13 inch baking dish. Top the potatoes with olive oil, paprika, oregano, garlic powder, and salt. Toss to coat the potatoes in the spice blend. Arrange the potatoes in an even layer.
4. Bake in a preheated 375°F oven for 30 to 35 minutes, or until golden brown on the outside. (Optional) Once baked, top with fresh chopped chives.

Make Ahead Breakfast Potatoes:

The best part about these breakfast potatoes is the fact that they are perfect for make ahead breakfasts! You can pre-boil the potatoes and keep them stored in your fridge or freezer until you’re ready to finish everything up in the oven. For more detail on freezing potatoes, check out this post from A Clean Bake!

The boiled potatoes will keep for up to 1 week in your fridge or up to 3 months frozen. Keep the potatoes stored in an airtight container or plastic bag to help them last as long as possible!

Skillet breakfast potatoes:

You can make these breakfast potatoes on your stove top if you’d like! Simply follow the same prep and boiling process for the potatoes.

Transfer to a large skillet and top with your olive oil and spices. Cook in your skillet (tossing occasionally) over medium heat for 15 to 20 minutes, or until crispy and golden brown on the outside.

If using a skillet, you may need to make your potatoes in batches! It’s important to make sure the potatoes are in one, even layer, with little to no overlap. This will help make sure everything crisps up evenly.

Cast iron is the best skillet for breakfast potatoes because it’s not as prone to sticking (like stainless steel) and it will give you an extra golden and crispy potato!

If you liked these breakfast potatoes, you may also enjoy some of these recipes:

• Garlic Roasted Potatoes
• Pancakes
• Mashed Potatoes
• Carrot muffins
• Blueberry scones

Print Recipe Pin Recipe

Crispy Breakfast Potatoes Recipe

Breakfast potatoes make a perfect addition to any breakfast! These potatoes are crispy and golden on the outside with a light and fluffy interior. They're mild but with a light peppery kick thanks to the addition of paprika!

Prep Time 10 minutes

Cook Time 10 minutes

Bake Time 30 minutes

Total Time 50 minutes

Servings 4 servings (approx.)

Ingredients

• 1 & 1/2 pounds Russet or Yukon Gold potatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt, or more to taste
• Fresh chopped chives, for topping (optional)

Instructions

• Peel your potatoes and cut into cubes (about 1 inch large). Wash the potatoes to remove any starch or dirt. * (see notes)
• Transfer the potatoes to a large pot, and fill with cold water covering the potatoes by about 1 inch. Add a generous pinch of salt to the water. Place the pot over high heat, and bring to a boil. Boil the potatoes for 10 to 15 minutes, or until fork tender.

  Preheat your oven to 375°F.
• Drain the potatoes well, and transfer the cooked potatoes to a 9×13 inch baking dish. Top with olive oil, garlic powder, oregano, paprika, and salt. Toss to coat the potatoes in the toppings. Arrange the potatoes in an even layer on the baking dish. There should be little to no overlap!
• Bake in your preheated 375°F oven for 25 to 30 minutes, or until golden brown on the outside. Top with fresh chopped chives, if using. Cool slightly before serving!

Video

Notes

* You can leave the skin on your potatoes if you prefer. I find it’s just easier for me to peel my potatoes than wash the skin! If you want skin on roasted potatoes, make sure to scrub and wash your potato skins very well before cutting and boiling. 

Storage Instructions:

These roasted potatoes will keep for up to 1 week in the fridge, or 3 months frozen. To store, transfer to an airtight container or plastic bag once the potatoes have cooled completely to room temperature. If freezing, make sure to use a freezer safe container or heavy duty freezer bag for storage!

To reheat, preheat your oven to 350°F. Arrange your potatoes in an even layer on a large baking sheet. Bake for 10 to 15 minutes, or until warmed through. If frozen, add an extra 5 minutes to the heating time to allow the potatoes to defrost. 

Enjoy!