These Baked Breakfast Potatoes are an easy side dish you can make for your family on the weekend! Simply chop up some Russet potatoes, then toss with seasonings and bake for about 15-18 minutes. They come out crisp on the edges and tender in the middle. Never buy potatoes at a breakfast place again!
Looking for more breakfast recipes? Try my fluffy pancake recipe next!
About This Recipe
I love making this easy baked breakfast potato recipe when we have guests over for brunch. They're the perfect addition to a plate of eggs, bacon, or whatever you're cooking, and they come together so fast. My favorite part is that you do not need to babysit them on the stove since they are cooked entirely in the oven.
Lately, my wife has been asking me to make these every weekend because she's been practicing for a marathon and wants more carbs in her diet. These breakfast potatoes are perfect for that.
We used to always get a side of diced hashbrowns when we went out to brunch. The last place we went to tried to charge us $6 for just a SIDE of them. Not even a full plate, just a side. For some potatoes, that's crazy expensive - and after you make these, you'll realize it's borderline theft. $6 can get you 10 pounds of potatoes, enough to make this recipe every weekend for a month!
Key Ingredients
Potatoes: I recommend either Russet or Yukon Gold potatoes because their low moisture and high starch content help them crisp up instead of steaming. You can either leave the skins on or peel them. I personally leave them on if the potatoes look fresh because they contain a lot of fiber.
Olive oil: Helps the potatoes crisp up in the oven. You can substitute this with any type of cooking oil.
Seasonings: I use a blend of paprika, garlic powder, onion powder, thyme, black pepper, and oregano. Lots of seasoning is what makes these potatoes taste delicious. Feel free to use your favorite spice blend if you prefer.
Instructions
STEP 1: Rinse and peel the potatoes (or leave the skins on for extra fiber!). Dice into ½-inch cubes.
STEP 2: In a large bowl, toss the chopped potatoes with the olive oil and seasonings (I forgot to take a picture D:)
STEP 3: Spread into an even layer on the baking sheet. Try to leave a tiny bit of space between each one (this lets air circulate around them so they crisp up better)
STEP 4: Baked for 15 minutes. Move the potatoes about 4 inches from the boiler and broil for 3-5 minutes longer to give them a final bit of color.
Baked Breakfast Potatoes
Ingredients
- 1 ½ pounds russet potatoes (or Yukon gold)
- 2 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme (or dried sage)
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 450°F and set aside a large baking sheet.
- Rinse and peel potatoes (or leave the skins on for extra fiber!). Dice into ½-inch cubes.
- In a large bowl, toss the chopped potatoes with the olive oil and seasonings. Spread into an even layer on the baking sheet.
- Baked for 15 minutes.
- Move the potatoes about 4 inches from the boiler and broil for 3-5 minutes longer.
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