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

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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

Natasha's Kitchen Cookbook

Breakfast Potatoes Recipe

5 from 62 votes
Author: Natasha of 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
These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes

Ingredients 

Servings: 4 sides of 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

Instructions

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

  • Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
  • 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.
  • 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 3/4 baking sheet.
*These potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Potatoes
Skill Level: Easy
Cost to Make: $

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Taemee
    January 4, 2024

    Another Natasha recipe for the win. Loved this one. I halved the recipe since I only had two potatoes, and sprinkled with a bit more salt after cooking. *Chefs kiss*

    Reply

    • Natashas Kitchen
      January 4, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Taemee!

      Reply

  • Theresa Standing
    December 13, 2023

    Could I cook the potatoes ahead of time to make the prep easier? (Lots of last minute stuff to do for a fancy holiday brunch).

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi Theresa! These really are best fresh. If you cook them ahead of time, they reheat well in the oven to crisp up again.

      Reply

  • Rosemarie
    December 24, 2022

    Can this recipe be made one day in advance? If so, what is the best way to reheat.

    Reply

    • NatashasKitchen.com
      December 25, 2022

      Hi Rosemarie! They are best fresh, they don’t typically reheat that great but if you have an air fryer, you may try reheating them there.

      Reply

  • Jackie
    November 12, 2022

    I frequently find myself hosting brunches for showers, birthdays, holidays, etc… This is so easy to make and always a big hit. It is the perfect side dish for sliced ham and/or quiche.
    Another perfect recipe from Natasha. 🙂

    Reply

    • NatashasKitchen.com
      November 12, 2022

      So glad you enjoy my recipe, Jackie! Thanks so much for the review.

      Reply

  • A. Nair
    October 24, 2022

    I don’t normally comment on online recipes but I had to for this one because it was so good and so easy to make. Instructions were clear to follow and I found making them with a nonslip mat came out the best. I did try a batch in aluminum foil and that was a disaster so would not recommend. The potatoes are flavorful, crispy on the outside and soft on the inside and kind of remind me of an elevated French fry.

    Reply

    • Natashas Kitchen
      October 24, 2022

      I’m so happy you loved this recipe, A! Thank you for sharing your awesome review with me!

      Reply

  • Kim K
    May 9, 2022

    I made these to bring to a brunch but added a diced red bell pepper and a diced onion for added flavor and they were a real crowd pleaser! I used parchment paper, not the silicon mat, so I didn’t broil them but ended up having to cook them for probably an extra 15 minutes to get them nicely browned. Out of curiosity, what is the reason you shouldn’t broil them while using parchment paper? Thanks for a great, easy recipe!

    Reply

    • Natashas Kitchen
      May 9, 2022

      Hi Kim! When broiling, the oven reaches a high temperature. Parchment paper is flame resistant, and it can endure temperatures of up to 450 degrees Fahrenheit. However, anything higher than that may cause it to char or catch on fire.

      Reply

  • Tiffany S
    March 13, 2022

    Yum! Thank you for another great recipe Natasha! Will definitely make again.

    Reply

    • Natasha's Kitchen
      March 13, 2022

      You’re welcome, Tiffany. I hope you’ll love all the recipes that you will try!

      Reply

  • Poppaf
    November 13, 2021

    Very nice recipe for cubed breakfast potatoes. Thanks. Baked my a bit longer, and broiling definitely helped crisp the outsides and brown the potatoes. However, I think 2 lbs of potatoes is a lot for 4 servings, or your folks are hungrier than mine!!! Ha!!!

    Reply

    • Natashas Kitchen
      November 13, 2021

      I’m so glad you enjoyed it!

      Reply

  • Mary D.
    October 21, 2021

    Absolute best potatoes I’ve ever had!!! They’re so crispy and the flavor is absolutely immaculate, new fave food!!

    Reply

    • Natashas Kitchen
      October 21, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Mary!

      Reply

  • Maria Johnson
    October 7, 2021

    I didn’t make these yet but do I need to broil at the end? I don’t have a broiler that works if I don’t broil do I need to add more minutes to the oven time?

    Reply

    • Natasha
      October 7, 2021

      Hi Maria, you don’t necessarily have to broil. It helps to crisp them up at the end but the recipe will work without broiling.

      Reply

  • Sharon
    September 26, 2021

    Made this recipe this am. Happy to say, I was quite pleased. On half of them, I added a little rosemary to the spice blend and find I preferred it that way.

    Reply

    • Natasha's Kitchen
      September 26, 2021

      I’m glad you enjoyed it, Sharon! Thanks for sharing.

      Reply

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