Easy Oven-Roasted Breakfast Potatoes Recipe

close up view of a platter of breakfast potatoes with a spoon inserted

Easy Oven-Roasted Breakfast Potatoes Recipe

Breakfast potatoes are roasted to golden brown, crispy perfection so you can enjoy the taste of diner-style home fries from your own kitchen. Enjoy breakfast potatoes and eggs first thing in the morning for a delicious start to your day.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 295kcal

Ingredients

1 1/2 pounds Red Potatoes or Yukon gold potatoes
2 tablespoons avocado oil
1 tsp garlic powder
1 tsp onion powder
1 smoked paprika powder
1 tsp dried oregano
1 tsp sea salt
½ tsp freshly ground black pepper
1 red bell pepper optional
1 green bell pepper optional
2 jalapenos optional

Instructions

Preheat your oven to 450 degrees F.
Clean and peel your potatoes (or keep the skin on if you like). Cut them into similar-sized pieces. Add the potatoes to a large bowl. Pat the potatoes with a paper towel to remove extra moisture. Then, drizzle on cooking oil and season with the spices. Mix well so that all the potatoes are coated. Then, add the sliced peppers and onion and toss once more.
Put the potatoes and peppers on a large baking sheet lined with foil or parchment paper. Spread the potatoes out so they are in one layer. If you spread the potatoes out on the sheet into an even layer, leaving a bit of space between the potatoes, they'll be crunchier.
Bake in the middle of the hot oven for 15 minutes. Take the potatoes out of the oven and give them a little toss.
Put them back in the oven and bake for about 15 more minutes. Then, move the oven rack closer to the broiler, about 5 inches away. Broil the potatoes for 2-3 minutes until they get a bit brown. Watch them closely, they can brown fast!
Remove the potatoes from the oven. Serve them up while they're warm with ketchup, hot sauce, or both! Enjoy

Notes

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