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These oven baked crispy Breakfast Potatoes are soft and tender on the inside and extremely flavorful. Also known as home fries, they are quick and easy to make. Plus, they turn out perfect every time!
Oven roasted potatoes make the perfect side dish to other breakfast favorites like Eggs Benedict. They are also a great addition to breakfast burritos.
Why This Recipe Works
- Fantastic texture and flavor. The recipe below explains the simple tricks to enjoy the best-tasting crispy potatoes.
- Family breakfast. This recipe makes a big batch that is enough to feed the entire family a hearty portion.
- Easy clean-up. A parchment-lined baking sheet makes for very little mess! Much easier to make than skillet potatoes.
Ingredients Needed
Only a few simple ingredients are used to make the best breakfast potatoes. You will need potatoes, yellow onion, olive oil, fresh rosemary, smoked paprika, and salt and black pepper.
Complete quantities and full instructions are listed in the recipe card below.
How To Make Crispy Roasted Breakfast Potatoes
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper. Alternatively, a silicone mat can be used.
Chop potatoes and onion
For best results, cut into bite sized pieces. Try to cut each piece of potato so that they are relatively the same size. This will ensure even cooking. You can make them big or small as long as you’re consistent! Larger pieces may require a longer cooking time.
Prep the potatoes
Soak the potatoes and onions in a large bowl of cold water for at least 10 minutes. This prevents them from oxidizing. You’ll also notice the water will become cloudy with starch. Soaking the potatoes in cold water prior to cooking them steams them while they bake. This creates that creamy soft center as well as crispy perfection on the outside. Soaking the onions tames the intensity a bit.
After they’ve sufficiently soaked, drain them, rinse them, and shake off any excess water. Put them back in the bowl and toss them with the rest of the ingredients.
Bake the potatoes
Dump the contents of the bowl onto the parchment-lined sheet pan, spread into a single layer, and place into the preheated oven.
Bake for 30-40 minutes until golden brown, flipping once half way through. If you cut the potatoes into small pieces, they may cook in as little as 25-30 minutes.
Recipe Variations
- Types of potatoes: The best potatoes to use are either red potatoes or Yukon golds. This is because their skin is thin enough to leave on. Russet potatoes can be used but may taste best if some or all of the skin is removed. If sweet potatoes are your preferred breakfast food, you can certainly use them as well.
- Vegetables: In addition to the onion, bell peppers also make a fantastic addition. Either green bell pepper or red bell pepper work best. Want a more mild version of onion? Try swapping the yellow onion out with red onion or scallions.
- Seasonings: For additional flavor, you can add garlic powder, cayenne pepper, onion powder, red pepper flakes, chili powder, hot sauce, or other fresh herbs.
Cooking Tips:
- Add onion later: You have the option of only soaking the potatoes and not the onion. This would be so that you could cook the potatoes first without onion (and bell pepper, if using) for about 15 minutes before adding the vegetables. This will prevent the vegetables from over-browning.
- Air Fry or Convection: If your oven has a convection setting or if you have an air fryer, you can use that to make these easy breakfast potatoes even more crispy. Note cooking time may be reduced.
Storage and Reheating
Any leftover homemade breakfast containers should be stored in an air tight container in the refrigerator. Consume within 3-4 days.
To reheat, you can use the microwave or oven. For best results, gently reheat on low power in the microwave and then transfer to the oven to broil for a few minutes for that crispy texture!
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Ingredients
- 2 pounds potatoes Yukon gold or red recommended
- 1 small yellow onion chopped
- 1-2 tablespoons olive oil
- 2 tablespoons fresh rosemary minced (optional, but recommended)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat oven to 400°F. Prepare rimmed baking sheet by lining with parchment paper.
- Chop: Cut potatoes and onion into bite sized pieces, skin optional
- Soak: Place potatoes and onions in large bowl of cold water for at least 10 minutes (up to overnight). Drain, rinse, and shake off excess water. (Note: You have the option to only soak the potatoes and not the onion. This will allow you to start cooking the potatoes first which will prevent the onions from getting overly cooked and will also result in a stronger onion flavor.)
- Prepare potatoes: In large bowl, combine all ingredients and toss well to evenly coat potatoes and onion with oil and spices.
- Bake: Arrange in single layer on prepared baking sheet. Bake in preheated oven until tender and golden brown, flipping half way through cooking time, for a total of 30-40 minutes. (Note: If adding onions separately, cook the seasoned potatoes for about 15 minutes, and then add the onions and continue cooking until done.)
Notes
- Types of potatoes: The best potatoes to use are either red potatoes or Yukon golds. This is because their skin is thin enough to leave on. Russet potatoes can be used but may taste best if some or all of the skin is removed. If sweet potatoes are your preferred breakfast food, you can certainly use them as well.
- Vegetables: In addition to the onion, bell peppers also make a fantastic addition. Either green bell pepper or red bell pepper work best. Want a more mild version of onion? Try swapping the yellow onion out with red onion or scallions.
- Seasonings: For additional flavor, you can add garlic powder, cayenne pepper, onion powder, red pepper flakes, chili powder, hot sauce, or other fresh herbs.
- Add onion later: Cook potatoes without onion (and bell pepper, if using) for about 15 minutes before adding the vegetables. This will prevent the vegetables from over-browning.
- Air Fry or Convection: If your oven has a convection setting or if you have an air fryer, you can use that to make these easy breakfast potatoes even more crispy. Note cooking time may be reduced.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in January 2015 and has been updated with more information, updated photos, and cooking tips. I hope you enjoy these breakfast potatoes as much as we do!
If you are adding onion later in cooking, why are you soaking and seasoning together? Are we supposed to pick it all apart before baking? Poorly written recipe.
That was poorly written. Thank you for letting me know. Adding the onion later was optional and I added some text to the post and the recipe to explain how and why.
I am making these tomorrow morning for the school teachers….I would like to add red peppers…..would you soak them with spuds and onions? Will definitely rate afterwards but I’m sure will be a 5
Sorry for the late reply, but no – I don’t soak the peppers.
These are the best breakfast potatoes ever! Perfect flavor and crispness.
I am a huge fan of potatoes for breakfast! I love them too with the skin on. Yummy recipe!
I LOVE breakfast potatoes. I love that you added smoked paprika to yours. Mmmmm!!!
It’s the simple things that bring the most pleasure and it really doesn’t get any better than potatoes and onions.
These breakfast potatoes are delicious and are wonderful to use in breakfast tacos in addition to egg, cheese and salsa.
We made these for breakfast this morning and they were delicious! Thanks so much for sharing the recipe!
Nothing better than crispy potatoes for breakfast, except for bacon, of course! Love your seasoning, smoked paprika and rosemary… Yum!