Home › Recipes › Breakfast

Roasted Breakfast Potatoes

Name: Roasted Breakfast Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 ½ pounds red or Yukon gold potatoes; 1 cup chopped onion (, red or yellow works); ½ cup chopped red pepper; ½ cup chopped green pepper; 3 cloves garlic (, finely chopped); Drizzle of your favorite roasting oil (, or broth if you don’t use oil); 2 teaspoons dried thyme (, can also sub oregano); 1 teaspoon paprika; ¾ teaspoon sea salt; ½ teaspoon ground black pepper

By Sophia DeSantis, Reviewed by Anjali Shah on September 5, 2025

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Jump to Recipe Print Recipe

I make these crispy Roasted Breakfast Potatoes every weekend for my family, seasoned with garlic, thyme, and paprika. They bake up in about 45 minutes with onions and peppers for the perfect savory start to the day.

Cream bowl with cubed crispy roasted breakfast potatoes

Our house has been loving potatoes in recent months. We’ve been making vegan colcannon potatoes every week for lunch and dinner, but I wanted a breakfast version I could prepare in minutes. You know, something I can just throw in the oven, while I sip my morning coffee and plan out my day.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Breakfast Recipes!

📋 Recipe Card

It’s similar to my other family favorite potato recipe, vegan scalloped potatoes that I just prepare and let the oven do the work, but without the creamy sauce. These crispy breakfast potatoes are so simple and wholesome, they’ve been on our weekly rotation for months now!

👩🏽‍🍳 Why I Love This Recipe

Who doesn’t love a good, hearty breakfast on the weekend, right? Nobody can resist crispy potatoes and soft, juicy peppers in a savory marinade served with some crusty warm bread. I would eat them during the week too if I had 45 minutes to spare… Which I don’t have most days! So I bake them on weekends for my family, and we just love them.

There’s no kitchen tricks to make these healthy breakfast potatoes in the oven. Just mix everything together on a tray and bang them in the oven for 25 minutes on medium until soft and delicious, then crank up the heat for the final 10 minutes to give the spuds a wonderful crispy texture. Make sure to bake them on parchment paper to prevent them sticking to the tray… It’s happened to me more than once, and scraping burnt potatoes off the tray definitely spoils the weekend mood!

Forget those soggy, limp potatoes soaked in greasy oil, and hello to yummy crispy breakfast potatoes! This one pan dish is not meant to compete with the fancy spreads you bring out for holidays, it is for the everyday moments with your family when you want something satisfying and nourishing. A simple mix of potatoes, peppers, and seasonings turns into a golden and flavorful side that makes mornings brighter. I hope you give it a try!

🥘 Ingredients

If I can make a comforting breakfast with simple ingredients I already have in my pantry without running to the grocery store, I am in. Here is what I used:

Potatoes: I like to use red potatoes because they roast up tender on the inside and crispy on the outside. They’re hearty and perfect for breakfast.

Onion: I chop up onion to add sweetness and depth. It caramelizes slightly in the oven and makes the potatoes extra flavorful.

Peppers: I toss in red and green peppers for color and freshness.

Garlic: I always add garlic because it adds a savory aroma we all love.

Olive oil: I drizzle just enough to lightly coat the potatoes and veggies.

Paprika: A sprinkle of paprika gives the potatoes a smoky note. It also adds a pretty golden color as they bake.

Salt, pepper, and thyme: I keep the seasoning simple with salt and pepper, plus thyme for an herby finish.

🔪 How To Make

I love potatoes any time of day, but especially in the morning. They are filling, versatile, and always start my day with a happy and satisfied belly. Here is how I make them:

Cut the ingredients: I chop everything into small even pieces and spread them out on a parchment lined baking sheet. Then, I make sure they are arranged in a single layer so they roast evenly.

Chopped potatoes, onions and peppers on a baking sheet

Drizzle, season and bake: I pour olive oil over the potatoes and sprinkle on the seasonings and paprika. Then, I toss everything until coated well and bake for about 25 minutes, checking the recipe card for the exact steps.

Baking sheet filled with roasted chopped potatoes, peppers and onions

💭 Expert Tips

My #1 Secret Tip for making breakfast potatoes in the oven is to flip them halfway through baking. I learned this trick after a few batches where one side was perfect and the other side was a little too soft. Now I always take a minute to pull the pan out, grab my spatula, and turn the potatoes over so they crisp up great on both sides.

Other Tips To Keep In Mind:

Use parchment paper: I always line the pan with parchment so the potatoes crisp up without sticking. Cleanup is a breeze too.
Don’t overcrowd the pan: I spread everything out in a single layer. If the pan is too full, the potatoes steam instead of roast.
Try preheating the pan: Sometimes I heat the baking sheet in the oven while it preheats. Adding the potatoes to a hot pan gives them an extra head start on crisping.
Add the garlic later: If I want a milder garlic flavor, I toss the cloves in halfway through baking so they do not over-brown.

📖 Variations

It is super easy to mix in extra ingredients or make small changes to this recipe. Here are some of my favorite variations that we love in our house:

Cheesy: I love to add shredded cheese during the last few minutes of baking so it melts over the potatoes. My boys call them “pizza potatoes”.

Spicy: When my husband wants a little more flavor, I toss in chili flakes or cayenne with the seasonings. He says it is the best way to wake up, but I keep a mild batch for the kids so everyone is happy.

Herby: I sometimes sprinkle fresh rosemary or parsley over the potatoes right after baking. The fresh herbs make the whole kitchen smell wonderful and my kids like to guess which green bits I added that day.

🍽 Serving Suggestions

Although my family is happy to eat these crispy oven-baked potatoes on their own, we love serving them with other dishes too!

We love adding some protein to the potatoes with vegan sausages made entirely from mushrooms, lentils, oats, and seasonings. They provide a healthy amount of protein and have tons of flavor. My husband also loves my smoky vegan mushroom bacon recipe as a crunchy topping for his potatoes.

And for those big days ahead, I’ll whip up an easy vegan omelette filled with veggies and dairy-free cheese to fill our boots, or make my favorite creamed spinach to add a creamy contrast for the potatoes. Whether we eat these delicious breakfast potatoes on their own or with sides, they’re the ideal meal to start the day.

🧊 Storage Directions

Refrigeration: I let the potatoes cool completely, then place them in an airtight container in the fridge. They stay fresh for up to four days and are easy to warm up for quick breakfasts.

Freezing: When I make a big batch, I freeze half in a freezer safe container or bag. They keep well for up to three months and make busy mornings so much easier.

Reheating: I like to reheat them in the oven or air fryer at 400 degrees until they are warm and crispy again. If I am in a hurry, the microwave works too, but the texture is always best from the oven.

❓Recipe FAQs

Do I need to peel the potatoes first?

I never peel mine because the skins crisp up fantastic in the oven. Skipping the peeling step saves me time in the morning when everyone is hungry, and it adds extra nutrients too. The skins are thin and soft, so my kids don’t even notice they are there.

How do I keep the potatoes from turning soggy?

The trick is to cut the potatoes into even pieces and spread them out so they have room to roast. If the pan is crowded, they steam instead of crisping up, and no one in my house likes soggy potatoes. I sometimes use two pans if I need to make more, and it always makes a big difference.

Can I use frozen peppers or onions?

I definitely have when I don’t have fresh ones on hand. I thaw them first and pat them dry so they don’t add too much liquid to the pan. The flavor is still wonderful, and it is nice to know I can use what I already have in the freezer without needing a trip to the store

Fork getting a bite from a bowl of crispy breakfast potatoes with peppers

🥣 More Vegan Breakfast Recipes!

Love this plant based BREAKFAST recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!