Roasted Breakfast Potatoes
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.
Servings: 4
Calories: 151kcal
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
Instructions
- Preheat oven to 400 F/ 205 C.
- Dice potatoes. You want the pieces around the same size for even cooking.
- Put everything on a parchment lined baking sheet and use your hands to mix so it’s all coated well. You could also do this in a bowl.
- Spread the mixture out evenly over the baking sheet.
- Bake for 25 minutes.
- Turn up the heat to 500 F/ 260 C and bake an additional 10-15 minutes. Start checking at 10 for crispness. This time includes the time it takes for the oven temperature to rise. Do not take them out and wait for it to reach 500. The rise in temperature simple makes the potatoes extra crispy on the outside.
- Enjoy with anything and everything!
Notes
- 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.
- 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.
Nutrition
Calories: 151kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 925mg | Fiber: 5g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 57mg | Calcium: 40mg | Iron: 2mg