Easy Breakfast Potatoes

These oven baked Breakfast Potatoes are soft and tender on the inside, crisp on the outside, and extremely flavorful. Quick, easy, and perfect every time!

Why this recipe works:

• Over the years I have perfected this recipe. There's a trick to making these the BEST breakfast potatoes ever. I include a secret step that doesn't take long, but makes all the difference in the world. Read on to find out what I do!
• Simple ingredients. Potatoes (of course), onion (for flavor and texture), olive oil, fresh rosemary, smoked paprika, salt & pepper.
• Because these are oven baked, you can make a lot to feed a crowd!
• A parchment lined baking sheet makes for easy clean up!

Here's how to make the best oven baked breakfast potatoes:

1. First step is to chop the potatoes and onions. I usually make them bite sized.
2. Here's the secret tip: soak the potatoes and onions in a large bowl of cold water for at least 10 minutes. This not only prevents them from oxidizing, but you'll notice the water will become cloudy with starch. Soaking the potatoes in cold water prior to cooking them not only helps to steam them while they bake which creates that creamy soft center, but removing some of that excess starch makes them even better. Soaking the onions tames the intensity a bit.
3. After they've sufficiently soaked, drain them and give them a rinse and a shake to remove as much water as possible. Put them back in the bowl and toss them with the oil, herbs and spices.
4. Dump the bowl onto the parchment lined baking sheet, spread into a single layer, and bake.

Cooking tips for perfect results:

• I used to be afraid to make my own breakfast potatoes.  I would spread the potatoes out on the baking sheet and pour the oil on top. Then they'd end up too greasy and some of the potatoes would have no oil at all. I find that tossing the oil and spices with the potatoes and onion in a bowl before cooking puts a perfectly thin and even layer of oil and spice on each little piece.
• I only flip the potatoes once during the cooking process. No need to baby them and constantly stir them.
• Soaking the potatoes and onion in water first will result in perfectly tender pieces that are soft on the inside and nicely crisp on the outside.  You will love them!
• Size matters! 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!
• Want a more mild version of onion? Try swapping the yellow onion out with red onion or scallions.

Savory breakfast recipes:

If you love perfectly seasoned breakfast potatoes, you'll want to try these other breakfast favorites:

• Sausage Tater Tot Breakfast Casserole
• Baked Parmesan Hashbrowns
• Savory Breakfast Crepes
• Air Fryer Breakfast Potatoes - if you don't feel like turning on the oven
• Ultimate Breakfast Burritos - take them on the go!
• Ham, Egg and Cheese Breakfast Sandwiches
• the best Biscuits and Gravy you'll ever enjoy

Did you make this recipe? Please leave me a comment below to let me know what you think!

Easy Breakfast Potatoes

These oven baked Breakfast Potatoes are soft and tender on the inside, crisp on the outside, and extremely flavorful. Quick, easy, and perfect every time!

5 from 7 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Hover to scale: 4 servings

Chef: Krissy Allori

Ingredients

• ▢ 2 pounds potatoes (chopped into bite sized pieces, skin optional (I prefer yukon gold or red, but will use whatever I have on hand))
• ▢ 1 small yellow onion (diced)
• ▢ 1-2 tablespoons olive oil
• ▢ 2 tablespoons fresh rosemary (minced (optional, but recommended))
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon kosher salt
• ▢ freshly ground pepper

Instructions

• Preheat oven to 400 degrees F. Prepare rimmed baking sheet by lining with parchment paper.
• Soak potatoes and onions in large bowl of cold water for at least 10 minutes (up to over night). Drain, rinse, and shake off excess water.
• In large bowl, combine all ingredients and toss well to evenly coat potatoes and onion with oil and spices.
• 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.

Notes

Cooking tips for perfect results:

• I used to be afraid to make my own breakfast potatoes.  I would spread the potatoes out on the baking sheet and pour the oil on top. Then they'd end up too greasy and some of the potatoes would have no oil at all. I find that tossing the oil and spices with the potatoes and onion in a bowl before cooking puts a perfectly thin and even layer of oil and spice on each little piece.  
• I only flip the potatoes once during the cooking process. No need to baby them and constantly stir them.  
• Soaking the potatoes and onion in water first will result in perfectly tender pieces that are soft on the inside and nicely crisp on the outside.  You will love them!
• Size matters! 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!
• Want a more mild version of onion? Try swapping the yellow onion out with red onion or scallions.

NUTRITION INFORMATION

Calories: 176kcal | Carbohydrates: 31g | Protein: 6g | Fat: 3g | Sodium: 605mg | Potassium: 988mg | Fiber: 6g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 28.1mg | Calcium: 78mg | Iron: 7.6mg

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This recipe was originally published in January 2015 and has been updated with more information and cooking tips. I hope you enjoy these breakfast potatoes as much as we do!