These oven roasted Crispy Breakfast Potatoes are so easy to prepare and are just like home fries at your local diner! Deliciously crunchy on the outside and soft and pillowy on the side, you won't be able to resist these potatoes. This healthy breakfast side dish is vegan, gluten-free and whole30 and paleo compliant.
I find it hard to pick a favourite when it comes to breakfast food, BUT these crispy roasted breakfast potatoes are definitely up there.
We were at a small town diner in Texas when I was first introduced to the humble breakfast potato. Up until then, I thought potato only had a place at breakfast in the form of a hash brown. But boy was I wrong.
There's so much to love about breakfast potatoes! They're crunchy, spicy and help you pack in a few more veggies in your day.
They're also Whole30 Compliant, Paleo, Vegan and Gluten Free.
And the very best part - they are super easy to make at home!
What you'll need to make this recipe
To make these potatoes you'll need (full measurements listed in the printable recipe card below)..
- Potatoes
- Green Capsicum / Bell Pepper
- Red Capsicum / Bell Pepper
- Brown Onion
- Paprika
- Garlic Powder
- Cayenne Pepper
- Olive Oil - OR you can use coconut oil, grapeseed oil or another good roasting oil if you'd prefer.
- Salt
Tip: Select a good roasting potato for this recipe. In Australia, these are sold as "white potatoes" or "brushed potatoes". If in doubt, try to find one of these types of potatoes in your local supermarket or fruit store - Yukon Gold, Russet, Golden Delight, Sebago or Creme Royale.
HOW TO MAKE CRISPY ROASTED BREAKFAST POTATOES - STEP BY STEP
To make a batch, simply...
- Preheat the oven to 200C / 390F.
- Mix all the ingredients (except salt) in a large bowl.
- Spread the ingredients out onto a baking tray lined with baking paper and arrange in a single layer. Cook for 20 minutes, stirring halfway through.
- Turn the oven up to 220C / 420F. Give the potatoes another quick stir, then place back in the oven for 10 minutes, or until golden brown and crispy.
- Season with salt and serve immediately.
Tip: Don't skip step 4. Turning up the heat for the last 10 or so minutes helps the potatoes to crisp up on the outside. The contrast of the crispy exterior with the soft, fluffy interior is what makes this dish so great.
SERVE YOUR POTATOES ALONGSIDE THESE DELICIOUS BREAKFAST RECIPES:
- Easy Scrambled Eggs with Veggies
- Sweet Potato Rosti
- Carrot and Zucchini Fritters
- Sautéed Green Beans and Mushrooms
- OR see all Breakfast Recipes
Do you have an air fryer? This recipe can be made in it! Go to Air Fryer Crispy Breakfast Potatoes for the details.
If you’ve tried these Crispy Roasted Breakfast Potatoes I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
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📋 RECIPE
Crispy Roasted Breakfast Potatoes
These oven roasted Crispy Breakfast Potatoes are so easy to prepare and are just like home fries at your local diner! Deliciously crunchy on the outside and soft and pillowy on the side, you won't be able to resist these potatoes. This healthy breakfast side dish is vegan, gluten-free and whole30 and paleo compliant.
Ingredients
- 2 roasting potatoes , skin on & diced in medium pieces
- ½ red capsicum / bell pepper, diced
- ½ green capsicum / bell pepper, diced
- ½ brown onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- salt, to taste
Instructions
- Preheat oven to 200C / 390F.
- Mix all the ingredients (except salt) in a large bowl.
- Spread the ingredients out onto a baking tray lined with baking paper and arrange in a single layer. Cook for 20 minutes, stirring halfway through.
- Turn the oven up to 220C / 420F. Give the potatoes another quick stir, then place back in the oven for 10 minutes, or until golden brown and crispy.
- Season with salt and serve immediately.
Notes
- PICK YOUR POTATO - Any good roasting potato will do here so feel free to use your favourites. In Australia they are sold as "white potatoes" or "brushed potatoes". If in doubt, look for yukon gold, sebago, russet, golden delight or creme royale in your local supermarket.
- OIL - Feel free to use coconut, grapeseed or another good roasting oil if you'd prefer.
- UPDATES - First Published February 26, 2018. Last Updated January 7, 2019. No changes to the recipe, just updated with more tips and tricks for getting perfectly crispy breakfast potatoes every time.
- NUTRITION - Nutrition information is a rough estimate for one serve..
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 110Sodium: 13mgCarbohydrates: 17gFiber: 3gSugar: 1gProtein: 3g
Tadej says
I love to make my potatoes in the oven with the meat together, so that potatoes have the flavor of the meat, it is really delicious.
Cassie says
That's how I like to make my roast potatoes too. But for breakfast I'm usually not making up a roast meat haha!
Tadej says
Hehe Cassie of course. I eat oats in the morning, they are my perfect nutrient meal but I will try these potatoes for a late breakfast.
Cassie says
Oats are a great breakfast! My banana maple steel cut oats are my go to
Carol Scott says
Like what am seeing so far would like c to try these recipes . Please show more.
Cassie says
Thanks Carol 🙂 Let me know how you go if you try any! New recipes are up every Monday.