Breakfast Potatoes Recipe
This post may contain affiliate links. Read my disclosure policy.
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!
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
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. 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.
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.
Breakfast Potatoes Recipe
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.
- 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
*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
These breakfast potatoes were well loved by the adults and kiddos. I hope your family (and friends) love them too!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can this recipe be made one day in advance? If so, what is the best way to reheat.
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.
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. 🙂
So glad you enjoy my recipe, Jackie! Thanks so much for the review.
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.
I’m so happy you loved this recipe, A! Thank you for sharing your awesome review with me!
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!
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.
Yum! Thank you for another great recipe Natasha! Will definitely make again.
You’re welcome, Tiffany. I hope you’ll love all the recipes that you will try!
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!!!
I’m so glad you enjoyed it!
Absolute best potatoes I’ve ever had!!! They’re so crispy and the flavor is absolutely immaculate, new fave food!!
That’s just awesome! Thank you for sharing your wonderful review, Mary!
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?
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.
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.
I’m glad you enjoyed it, Sharon! Thanks for sharing.
Super good and super easy!
Im so glad you loved the recipe!
Wonderful potatoes. My wife loved them. Have fixed them twice in the past two days and still want more. Followed the recipe exactly. Didn’t have the plastic sheet for baking. Used aluminum foil and some spray lube and it worked just fine. Also tried cutting some into French fries and they were great. Thanks for another great way to fix potatoes. Next i will try scrambling them in with a few eggs. Might even add a little chopped onions. I’ll be watching for anything new. Thanks again.
I’m glad that worked out and you enjoeyd it! Thank you so much for sharing that with me.
Wow, this is so easy and tasty. I’ve found them very versatile as well. I’ve add other seasonings: garlic powder, rosemary, or Italian blend seasoning.
Thank you so much for sharing that with me.
Delicious and easy recipe. Thank you!
You’re welcome! I’m happy you enjoyed that Lisa!
Hi there, You have done an excellent job. I will certainly digg
it and personally recommend to my friends. I am confident they will be benefited from this
website.
Thank you so much!
I just made this and had to comment on how good the potatoes came out. Breakfast potatoes are my favorite but such a pain to get right. Super easy and foolproof recipe.
I’m so happy you enjoyed this Adam! Thank you for that wonderful feedback!
Great recipe that was quick and easy to make for 3 teenage boys!
That’s so awesome! I’m so glad you family enjoyed this, Aaron!
So delicious and very easy to make.
I used red potatoes, dried rosemary as I didn’t have fresh parsley, hot smoked paprika and some grated garlic.
I saw this recipe last night and couldn’t wai to make it for brunch today. I used what I had in my pantry. Will definitely make again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Perfect! Exactly what I was looking for how to make! Thanks 🙂
Thanks for the awesome Review!
Can I cut these up into larger chunks as part of the main entree? Maybe in four? Would I use the same temperature and baking time?
Hi Elena, I haven’t tested that myself but it should work! You may need to increase the bake time for larger potatoes
Nice recipe Natasha. Your way of explanation is also so good.
I love your recipes. Easy and tasty!
I’m so glad you enjoyed it!
This recipe has become a staple for our Sunday morning breakfast. My whole family loves them, even the little ones!
This recipe has become a staple for our Sunday morning breakfast. My whole family loves them, even the little ones!
I’m so happy to hear that, Holly! Thank you for sharing your great review!
That’s so great! It sounds like you have a new favorite, Holly!
i don’t like boiled potatoes but i will try this i hope i will love it
thanks Natasha
I hope you love it Agness!
Hi Natasha, this recipe looks really good! I want to try it, but I was wondering…would cracking an egg or two on top of the potatoes to bake a couple of minutes before potatoes are done, be a good idea? I’ve never tried eggs in the oven like that, but I wonder if it would work if I would want these kind of potatoes with eggs. Thanks!
Hi Ali! I love that idea. I imagine it will crisp up the potatoes even more. If you experiment please let me know how you like that!
What could you serve these with? Eggs and bacon?
Yes & yes! We love it with both! Some avocado or fresh veggies with bacon and eggs are perfect with that!
hello dear, thanks for this recipe
Hi! You’re welcome! Thanks for the great review!
The whole family loved it! Great for breakfast, will be making it often. Thank you for this delicious and easy recipe.
You’re welcome Valentina! I’m glad to hear the recipe is a hit. Thanks for sharing your excellent review!
Hi Natasha, can I use brown russet potatoes for this recipe and use it as a side dish for my dinner?
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.
This is the 3rd time I have made these and they are perfect everytime!!
I’m glad you love the recipe Tami! Thanks for sharing!
Can I just put tinfoil down on the pan and cook them that way instead of the parchment paper ?
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.
Amazing just made with our breakfast! Wanted to take a picture but they were to tasty
I’m glad to hear the recipe is such a hit, lol! Thanks for sharing your review Christopher!
i Like your breakfast Potatoes Recipe. i hope In Future You post More Food Recipes Like this.
Hi! Would this work with sweet potatoes?
Hi Kelly, I haven’t tried that but I think it would work with sweet potatoes.
Delish! Thanks for the recipe <3 my boyfriend loved them!
You’re welcome! I’m glad to hear that! 🙂
Hi! Would these reheat well? I need to make them for a shower and would like to make them the previous day. Any suggestions?
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.
Maybe try reheating in am air fryer if you have one.
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
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.
I love love love breakfast potatoes, and these look so good. Can’t wait to try them out! Thanks for sharing!
-Gabby
www.orcuttfamilydentistry.com
They sure are a fan favorite! Please let me know what you think Gabby!
We added garlic powder and white pepper to the listed ingredients. Very delicious and easy!!!
YUM, that does sound good! I’m glad you enjoy the recipe, thanks for sharing 🙂
I made and added garlic powder and tbsp of parmesan cheese. Super good.
I’m so glad you enjoyed the breakfast potatoes! Thanks for sharing! 🙂
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?
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.
Great. Thanks!
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?
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!
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.
You are welcome Jen and thank you for the nice review 😀.
This is NOT a healthy breakfast lol. But delicious!
Would red skin potatoes work?
Hi Olga, they will work but you may need to bake slightly longer. Check for doneness by piercing with a fork 🙂
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
I hope you love these super simple potatoes. We’re hooked! 🙂
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!
It’s so easy too! I hope you both love it! 🙂
Hello. Thanks for this recipe,made it today,& we all liked it. How is house hunting?
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 😉
I can almost taste these through the screen! Yummy
Thank you! That’s quite a compliment 🙂
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:)
I love your idea of adding onion!! Thank you for sharing! I’m so happy you enjoyed the potatoes 🙂
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.
You are welcome 😁. I should try smoked paprika next time as well.
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..
Thanks Anna, let me know how they turn out 😁.