Breakfast Potatoes (Even Oven Baked)

These sheet-pan breakfast potatoes are easy to make in the oven and are perfectly seasoned. They’re crispy on the outside and fluffy on the inside. You’ll want to make this tasty breakfast side dish any time the day.

I absolutely love breakfast potatoes. They are my go-to recipe on days when I’m running low on groceries and need a healthy meal.

They taste great alongside scrambled eggs, scrambled tofu, or wrapped inside a breakfast burrito.

This is one of my favorite pantry side dishes because I always have potatoes, olive oil, and spices on hand.    

I’ve made my fair share of breakfast potatoes over the years, and I’ve tried many variations to get them perfectly crispy.

I’ve tried parboiling the potatoes and shaking them in a pot to rough up the edges.

I’ve tried soaking the potatoes in water for at least 30 minutes, then rinsing and patting them dry before baking.

I also tried adding a little cornstarch or arrowroot powder to the potatoes before baking them.

All three of these methods helped the potatoes to get nice and crispy in the oven, but the results weren’t worth the extra effort and time.

Here’s the truth – you can achieve these golden, crispy potatoes at home without frying or doing a bunch of extra steps.  

All you need is a sheet pan, a hot oven, oil, and the right blend of spices.

I’m positive these will quickly become your family’s new favorite breakfast side dish.

Breakfast potato recipe ingredients

Potatoes: I use Russet potatoes for this recipe because they crisp up beautifully on the outside while being tender on the inside.

You can also use Yukon Gold, yellow, or red potatoes for this recipe if desired. They will all taste delicious.

I like to peel my potatoes, but you can choose to leave the skin on if that’s what you prefer. Just give them a good scrub to clean them first.  

Oil: I like to use extra-virgin olive oil for this recipe, but avocado oil works well too. You’ll want to use a generous amount to help the potatoes get nice and crispy in the oven.

Spices: Using the right seasoning can help elevate your basic breakfast potatoes to something marvelous.

To keep it simple, I like to use a combination of salt, pepper, garlic powder, onion powder, sweet paprika (or smoked paprika if you prefer a smoky flavor), and a pinch of red pepper flakes for heat.

Fresh herbs: My favorite brunch spot serves their breakfast potatoes with fresh herbs. It adds a nice touch and a fresh element to the dish.

How to make crispy breakfast potatoes at home

Preheat the oven to 425°F: The first step is to preheat the oven. Line a half-sheet pan (13”x18”) with parchment paper. Trim any excess parchment paper with scissors so it sits flush in the pan, leaving no overhang.

Prep the potatoes: The next step is to peel the potatoes and cut them into small, bite-sized pieces (about ½ inch chunks).

Add your diced potatoes to a large bowl and toss with the olive oil. Then sprinkle the paprika, garlic powder, onion powder, salt, pepper, and a pinch of red pepper flakes (if using), and toss again until the potatoes are evenly coated in the spice mixture.

Transfer the potatoes to the lined sheet pan: After seasoning the potatoes, spread them evenly in a single layer on the sheet pan, leaving a little space between each potato.

Bake the potatoes in a 425°F oven: Place the potatoes in the center of the preheated oven and bake them for 15 minutes.

After 15 minutes, remove the potatoes from the oven and stir them around using a spatula. Then put them back in the center of the oven and continue baking for another 15-20 minutes, or until the potatoes are crispy and golden brown.

Helpful tips for making crispy breakfast potatoes

Make sure your oven is preheated to the right temperature before putting your potatoes inside. A hot oven is important for helping the potatoes get nice and crispy.

Avoid overcrowding the potatoes on the sheet pan, otherwise they won’t crisp up in the oven.

Make sure to dice your potatoes even in size. This will help them cook more evenly and finish baking at the same time.

Don’t be afraid of oil. You need a good amount of oil when roasting potatoes. This prevents them from getting dry and gives them that perfectly crisp exterior.

Season your potatoes in a large bowl instead of directly on the sheet pan. This helps the oil and spices evenly coat the potatoes.

Make sure to toss the potatoes after baking them for 15 minutes, otherwise they won’t cook and brown evenly.

Preparing the potatoes ahead of time

If you’re short on time, you can prep these potatoes the night before. You can do this by parboiling the potatoes then storing them in the refrigerator until you’re ready to bake them.

To do this, peel the potatoes and dice them into ½ inch chunks. Then boil them until they are almost knife-tender.

Drain the potatoes and let them cool slightly before transferring them to an airtight container and storing the potatoes in the refrigerator.

In the morning (or when you’re ready to bake them), remove the potatoes from the fridge and toss them with the oil and spices.

Then transfer them to a lined baking sheet and bake them in a preheated oven for 30 minutes, stirring half-way through.  

Storage suggestions for leftovers

Breakfast potatoes taste best when they’re eaten fresh out of the oven, but leftovers will keep up to 3 or 4 days.

To store: Let the potatoes cool to room temperature and store them in an airtight container in the refrigerator for up to 4 days.

To reheat: Warm the potatoes in the oven at 400°F for 10-15 minutes. Or you can warm them in an air fryer at 375°F for 4-6 minutes.

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