Breakfast Potatoes Recipe (2024)

Breakfast Potatoes Recipe (1)

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These baked breakfast potatoesareso easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with myhusbands’ cousin’s family while inSeattle and she made these potatoes. It seemed so obvious to me once she made them.

The ingredients are pantry staples:Yukon potatoes, oil and simple seasoning.Roasting is the best cooking method for potatoes – that golden exterior protects thecreamy centers and each bite is delicious.

P.S. Check out our (super easy) secretmethodfor choppingpotatoes. It will change the way you dice!

Breakfast Potatoes Recipe (2)

Tips for Success with Breakfast Potatoes:

*A silpat (silicone liner) is recommended because it can withstand broiling at the end. You can use parchment if you don’t broil at the end. Without lining your baking sheet, potatoes will stick and be difficult to turn.

*Add salt just before putting the potatoes in the oven.DO NOT let them sit after this or they will start releasing juice which will adversely affect how your potatoes roast and get crispy.

*You can easily double this recipe to feed a larger crowd, but use a LARGE baking sheet like this one.

Ingredients for Breakfast Potatoes:

2 lbs Yukon gold potatoes
1 tsp sea salt, or to taste
1/4 tsp black pepper
1tsp paprika, or to taste
3Tbsp extra light olive oil (or any high heat cooking oil)
1 Tbsp parsley, finely chopped, optional garnish

Breakfast Potatoes Recipe (3)

How to Make Breakfast Potatoes:

Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11×17)see note above on silpat vs. parchment.

1. Rinse and peel potatoes. Dice them into 1/2″ thick cubes. I use the large blades on this food chopper(which is a huge time saver for these breakfast potatoes and many of our chopped salads). Note: these potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.

Breakfast Potatoes Recipe (4)

2. Placepotatoes in a large bowland toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to combine and evenly coat potatoes.

Breakfast Potatoes Recipe (5)

3. Immediately transfer potatoes to linedbaking sheet in a single layer and bake at 400˚F for 20 minutes or until cooked through. Stirpotatoes quickly then set the oven to broil and bake an additional 3-4minutes or until golden brown. Serve sprinkled with parsley if desired.

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Breakfast Potatoes Recipe (7)

Breakfast Potatoes Recipe

5 from 63 votes

Author: Natasha Kravchuk

Breakfast Potatoes Recipe (9)

These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!

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Prep Time: 5 minutes mins

Cook Time: 24 minutes mins

Total Time: 29 minutes mins

Ingredients

Servings: 4 sides of potatoes

  • 2 lbs yukon gold potatoes
  • 1 tsp sea salt, or to taste
  • 1/4 tsp black pepper
  • 1 tsp paprika, or to taste
  • 3 Tbsp extra light olive oil, or any high heat cooking oil
  • 1 Tbsp parsley, finely chopped, optional garnish

Instructions

  • Preheat oven to 400˚F and line a large (11x17) rimmed baking sheet (see note on using Silpat vs parchment). Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)

  • Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to evenly coat potatoes.

  • Immediately transfer potatoes to the lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.

Notes

*Tips for Success with Breakfast Potatoes:
1. A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes, since it may burn in the high heat.
2. Add salt just before putting the potatoes in the oven. DO NOT let them sit after salting because it may change the potatoes' texture.
3. You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
4. These potatoes would work just fine unpeeled if you prefer to scrub potatoes and leave the skins on.

Nutrition Per Serving

269kcal Calories40g Carbs5g Protein11g Fat2g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat596mg Sodium968mg Potassium5g Fiber2g Sugar251IU Vitamin A45mg Vitamin C29mg Calcium2mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Breakfast Potatoes Recipe

Amount per Serving

Calories

269

% Daily Value*

Fat

11

g

17

%

Saturated Fat

2

g

13

%

Polyunsaturated Fat

1

g

Monounsaturated Fat

8

g

Sodium

596

mg

26

%

Carbohydrates

40

g

13

%

Fiber

5

g

21

%

Sugar

2

g

2

%

Protein

5

g

10

%

Vitamin A

251

IU

5

%

Vitamin C

45

mg

55

%

Calcium

29

mg

3

%

Iron

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast

Cuisine: American

Keyword: Breakfast Potatoes

Skill Level: Easy

Cost to Make: $

Calories: 269

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Breakfast Potatoes Recipe (10)

These breakfast potatoes were well loved by the adults and kiddos. I hope your family (and friends) love them too!

Natasha Kravchuk

Breakfast Potatoes Recipe (11)

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Breakfast Potatoes Recipe (2024)
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