Breakfast Potatoes Recipe (2024)

This post may contain affiliate links. Read my disclosure policy.

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!

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

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.

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.

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.

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