Breakfast Potatoes Recipe

Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.com

These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with my husbands’ cousin’s family while in Seattle 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 the creamy centers and each bite is delicious.

P.S. Check out our (super easy) secret method for chopping potatoes. It will change the way you dice!

Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.com

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
1 tsp paprika, or to taste
3 Tbsp extra light olive oil (or any high heat cooking oil)
1 Tbsp parsley, finely chopped, optional garnish

Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.com

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. 

breakfast-potatoes-2

2. Place potatoes in a large bowl and 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.

Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.com

3. Immediately transfer potatoes to lined baking sheet in a single layer and bake at 400˚F for 20 minutes or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 3-4 minutes or until golden brown. Serve sprinkled with parsley if desired.

Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.comEasy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.com

Breakfast Potatoes Recipe

5.0 from 7 reviews
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Cook time:
Total time:
These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!
Author:
Skill Level: Easy
Cost To Make: $2-$3
Serving: 4 sides of potatoes

Ingredients

  • 2 lbs yukon gold potatoes
  • 1 tsp sea salt, or to taste
  • ¼ tsp black pepper
  • 1 tsp paprika, or to taste
  • 3 Tbsp extra light olive oil (or any high heat cooking oil)
  • 1 Tbsp parsley, finely chopped, optional garnish

Instructions

Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) *see note on using silpat vs. parchment.

  1. Rinse and peel potatoes. Dice into ½" thick cubes (use a food chopper with the larger holes if you have one)
  2. Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and ¼ tsp black pepper and toss to evenly coat potatoes.
  3. Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.

Notes

!Tips for Success with Breakfast Potatoes:
*A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes.
*Add salt just before putting the potatoes in the oven and DO NOT let them sit after salting.
*You can double the recipe for a large crowd, but use a big ¾ baking sheet.
*These potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.com

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

Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. Each bite is delicious! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • November 23, 2017

    i Like your breakfast Potatoes Recipe. i hope In Future You post More Food Recipes Like this. Reply

  • Kelly
    November 18, 2017

    Hi! Would this work with sweet potatoes? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Kelly, I haven’t tried that but I think it would work with sweet potatoes. Reply

  • September 30, 2017

    Delish! Thanks for the recipe <3 my boyfriend loved them! Reply

    • Natasha's Kitchen
      September 30, 2017

      You’re welcome! I’m glad to hear that! 🙂 Reply

  • Kathy
    September 14, 2017

    Hi! Would these reheat well? I need to make them for a shower and would like to make them the previous day. Any suggestions? Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Kathy, I think these are the very best when they are fresh but you can reheat them on a dry skillet to crisp/freshen them up the following day after being refrigerated overnight. Reply

  • Tammy
    September 5, 2017

    Hi. I want to make these double portion for big group. Do U think they will all fit into one pan to bake? And should I add more time to baking process? Thanks Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      Hi Tammy, You can double the recipe for a large crowd, but use a big ¾ baking sheet. You won’t have to increase the baking time if they are in a single layer. Reply

  • August 31, 2017

    I love love love breakfast potatoes, and these look so good. Can’t wait to try them out! Thanks for sharing!
    -Gabby
    http://www.orcuttfamilydentistry.com&nbsp;Reply

    • Natasha's Kitchen
      August 31, 2017

      They sure are a fan favorite! Please let me know what you think Gabby! Reply

  • Added a little extra
    July 29, 2017

    We added garlic powder and white pepper to the listed ingredients. Very delicious and easy!!! Reply

    • Natasha's Kitchen
      July 29, 2017

      YUM, that does sound good! I’m glad you enjoy the recipe, thanks for sharing 🙂 Reply

  • Jessica
    July 28, 2017

    I was wondering if I can make these a day before and heat them up the next morning for breakfast?
    Or is it better served fresh? Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Hi Jessica, I love these types of potatoes best fresh but I do think they would still work well reheated on a skillet or in the oven the next day. Reply

      • Jessica
        July 29, 2017

        Great. Thanks! Reply

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