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.com

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

Breakfast Potatoes Recipe

5 from 11 votes
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$3
Servings: 4 sides of potatoes

Ingredients

  • 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

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 1/2" 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 1/4 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.

Recipe 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 3/4 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • mehul
    July 26, 2018

    hello dear, thanks for this recipe Reply

    • Natashas Kitchen
      July 26, 2018

      Hi! You’re welcome! Thanks for the great review! Reply

  • Valentina
    May 1, 2018

    The whole family loved it! Great for breakfast, will be making it often. Thank you for this delicious and easy recipe. Reply

    • Natasha's Kitchen
      May 2, 2018

      You’re welcome Valentina! I’m glad to hear the recipe is a hit. Thanks for sharing your excellent review! Reply

  • Lilyana
    April 20, 2018

    Hi Natasha, can I use brown russet potatoes for this recipe and use it as a side dish for my dinner? Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      Hi Lilyana, I think that should still work well. They may soften a little sooner so check on them 5 minutes before the timer is up and bake until they reach desired doneness. Reply

  • Tami
    February 24, 2018

    This is the 3rd time I have made these and they are perfect everytime!! Reply

    • Natasha's Kitchen
      February 24, 2018

      I’m glad you love the recipe Tami! Thanks for sharing! Reply

  • David snow
    February 3, 2018

    Can I just put tinfoil down on the pan and cook them that way instead of the parchment paper ? Reply

    • Natasha
      natashaskitchen
      February 4, 2018

      Hi David, parchment is easier to work with because it is a great non-stick surface and using foil would make it more difficult to turn the potatoes. I think you could make it work if needed. Reply

  • January 27, 2018

    Amazing just made with our breakfast! Wanted to take a picture but they were to tasty Reply

    • Natasha's Kitchen
      January 27, 2018

      I’m glad to hear the recipe is such a hit, lol! Thanks for sharing your review Christopher! Reply

  • 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

  • Bre
    January 21, 2017

    Do you broil them at the same temperature?
    Also I’m assuming when you say stir the potatoes before broiling, you mean shake them up on the pan before putting them back in to broil? Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      Hi Bre, please see step 3: ” Stir potatoes quickly then set the oven to broil and bake an additional 3-4 minutes or until golden brown.” The broil setting on your oven is much hotter than the regular baking temperature and all of the heat comes form the top which helps them crisp up. I hope that answers your question. Also, you can shake them in the pan or just stir them with a spatula. There’s no need for perfection with this step 🙂 Enjoy! Reply

  • Jen Brooks
    November 7, 2016

    Hi Natasha, loved this breakfast potatoes recipe, thanks for explaining with such great details and also for the pictures. Less that half an hour of cooking time for a super healthy breakfast is more than ideal. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      You are welcome Jen and thank you for the nice review 😀. Reply

  • Olga
    November 2, 2016

    Would red skin potatoes work? Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      Hi Olga, they will work but you may need to bake slightly longer. Check for doneness by piercing with a fork 🙂 Reply

  • Tzivia
    October 22, 2016

    Mmmmm wow Natasha love potatoes must try always looking for new ways to use potatoes thanx tons for posting hun enjoy your saturday night cheers Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      I hope you love these super simple potatoes. We’re hooked! 🙂 Reply

  • October 21, 2016

    Wow these potatoes look great, Natasha! I will definitely try this. My hubby loves fried potatoes with onions so I’m sure he will love this one too and it’s healthier because it’s baked! Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      It’s so easy too! I hope you both love it! 🙂 Reply

  • Olga
    October 20, 2016

    Hello. Thanks for this recipe,made it today,& we all liked it. How is house hunting? Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      You’re very welcome! I’m so glad you liked it! 🙂 We’re still hunting… The market has slowed and we keep seeing price drops but not as many new properties. We might just cozy up with my parents for the winter 😉 Reply

  • October 20, 2016

    I can almost taste these through the screen! Yummy Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      Thank you! That’s quite a compliment 🙂 Reply

  • Alina
    October 19, 2016

    Thanks a lot for this recipe! So good! I was craving jarennaya kartoshka and saw ur posting and decided to try it- it does remind me of jarennaya cuz I added onion but it’s faster and easier then jarennaya:) Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      I love your idea of adding onion!! Thank you for sharing! I’m so happy you enjoyed the potatoes 🙂 Reply

  • ZS
    October 19, 2016

    I am making potato in the similar way. I only using Idaho golden potato and plus smoked paprika to all of the listed ingredients. Oh potato ends up soo delicious….

    Thanks for a great advice to use chopper for breakfast potato. I never thought of it. Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      You are welcome 😁. I should try smoked paprika next time as well. Reply

  • Anna D
    October 19, 2016

    Yumm. I already have used your baby potatoes with Dill and parm as a breakfast side like “hash browns” and everyone loves it! I do less parm tho so they look similar to this , excited to try it this way seems really flavorful! And they look cute so diced haha.. Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Thanks Anna, let me know how they turn out 😁. Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.