Baked Breakfast Potatoes Recipe
If you’re hunting for a breakfast dish that ticks all the boxes – crisp edges, savory aroma, and plenty of color – look no further than these Baked Breakfast Potatoes. This recipe delivers the ultimate comfort food factor with minimal fuss, bringing together golden, spice-dusted potatoes and a sweet bell pepper-tinged medley in one easy pan. Whether you’re feeding a hungry family or just sneaking an extra treat for yourself, every forkful bursts with that perfect balance of flavor, texture, and homestyle charm that makes mornings special.
Ingredients You’ll Need
The magic of Baked Breakfast Potatoes comes from an easy combination of pantry staples and fresh veggies. Each ingredient plays a part in crafting those crisp, golden bites and irresistible flavor you crave with your morning coffee.
- Russet or red potatoes (2 pounds, cut into ½-inch cubes): The heart and soul of this dish, providing that dreamy, fluffy-yet-crispy texture – red potatoes bring a touch of sweetness, while russets go extra crisp.
- Onion (1 small, diced): Adds savory depth and a subtle sweetness that caramelizes as everything roasts.
- Red bell pepper (1, diced): Delivers color and a touch of peppery sweetness to lighten up every bite.
- Olive oil (2 tablespoons): Coats the veggies, ensuring a crispy, golden finish and boosting the potatoes’ flavor.
- Garlic powder (1 teaspoon): Infuses the potatoes with a mellow, savory warmth that’s just right for breakfast.
- Paprika (1 teaspoon): Brings subtle smokiness and a pop of color, making the whole dish as beautiful as it is tasty.
- Onion powder (½ teaspoon): Doubles down on that classic breakfast flavor, rounding things out perfectly.
- Dried thyme (½ teaspoon): Adds a gentle, earthy note that pairs wonderfully with potatoes and peppers.
- Salt and black pepper (to taste): Essential for seasoning everything just right and bringing all the flavors together.
- Chopped fresh parsley or green onions (for garnish): For a fresh burst of color and flavor, sprinkle generously before serving.
How to Make Baked Breakfast Potatoes
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to a hot 425°F (220°C) – this high temperature helps the potatoes crisp up beautifully. Take out your largest baking sheet and either line it with parchment paper or give it a light coat of oil, preventing sticking and making clean-up a breeze. Prep work now pays off in perfectly golden potatoes later!
Step 2: Mix Everything Together
In a roomy mixing bowl, combine your diced potatoes, onion, and bell pepper. Drizzle in the olive oil, then sprinkle on the garlic powder, paprika, onion powder, dried thyme, and a good pinch of salt and black pepper. Toss everything enthusiastically until each piece is glistening and evenly seasoned. This step is where the flavors really come to life and ensures every potato is packed with goodness.
Step 3: Spread and Bake
Pour your seasoned mixture out onto the prepared baking sheet, arranging everything in a single layer. Don’t crowd the pan – space allows the potatoes to roast and crisp rather than steam. Slide the tray onto the center rack and bake for 25 to 30 minutes, stirring halfway through to let every side get its turn at the party. When the edges look irresistibly golden and the aroma fills your kitchen, you’ll know they’re ready.
Step 4: Finish and Garnish
Remove the pan from the oven and let the Baked Breakfast Potatoes cool slightly for 2 to 3 minutes. This rest lets the outsides set to crispy perfection. Finally, shower the potatoes with a generous handful of chopped parsley or green onions for a kick of color and freshness right before serving. Get ready for compliments!
How to Serve Baked Breakfast Potatoes
Garnishes
Don’t hold back on the garnishes – a scatter of chopped parsley provides herbal freshness, while green onions add bright zing. For a little extra, a pinch of smoked paprika or a sprinkle of grated cheese can really elevate your potatoes and make them feel like a deluxe diner treat at home.
Side Dishes
Baked Breakfast Potatoes cozy up beautifully with so many sides. Classic pairings include fluffy scrambled eggs, crispy bacon, or a perfectly poached egg for that runny yolk magic. For vegetarians, try serving them alongside avocado toast or a herby yogurt dip for a lighter touch. The possibilities truly fit every brunch spread!
Creative Ways to Present
If you want to go beyond the breakfast plate, turn your Baked Breakfast Potatoes into hash by topping with a fried egg or fold them into a breakfast burrito for on-the-go mornings. You can even serve them in mini skillets or bowls for individual portions at brunch parties – so fun and inviting!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Breakfast Potatoes (lucky you!), simply let them cool completely before transferring to an airtight container. Pop them in the fridge, where they’ll stay delicious for up to four days.
Freezing
For longer storage, spread cooled potatoes on a baking sheet and freeze until firm, then move to a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months – perfect for impromptu brunches or lazy weekend breakfasts.
Reheating
To bring your Baked Breakfast Potatoes back to life, reheat them on a baking sheet in a 400°F (200°C) oven for about 10 minutes, or pop them into a hot skillet for extra crispiness. The microwave works in a pinch, but for that irresistible crunch, the oven or skillet wins every time.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon golds or baby potatoes work great and lend a buttery richness. Just keep the pieces about ½ inch so the roasting time stays on track.
What can I use instead of red bell pepper?
Feel free to substitute with another colored bell pepper, jalapeño for a little heat, or even diced zucchini for a veggie twist. The flavor and color will be lovely no matter what you choose.
How can I make these potatoes even crispier?
For extra crunch, soak the cubed potatoes in cold water for about 30 minutes before cooking. Just dry them thoroughly before tossing with oil and spices – this removes extra starch and helps with crispiness.
Are Baked Breakfast Potatoes suitable for meal prep?
Yes! These potatoes are perfect for prepping ahead. Store them in the fridge and simply reheat portions throughout the week for quick, satisfying breakfasts or as a hearty side any time of day.
Can I double this recipe for a crowd?
Go for it! Just make sure to use two baking sheets so the potatoes don’t crowd together. Rotate and swap the pans halfway through for even browning and fantastic results for your group brunch.
Final Thoughts
If you’ve never made Baked Breakfast Potatoes at home before, you’re in for such a treat. They’re the kind of dish that brings everyone to the table, full of vibrant color, flavor, and that unbeatable homemade comfort. Give them a try this weekend – I promise, your mornings will thank you!
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Baked Breakfast Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Baked Breakfast Potatoes are a delicious and easy-to-make side dish that pairs perfectly with your morning eggs. Crispy on the outside and tender on the inside, these seasoned potatoes are sure to become a breakfast favorite.
Ingredients
Potatoes:
- 2 pounds russet or red potatoes (cut into ½-inch cubes)
Vegetables:
- 1 small onion (diced)
- 1 red bell pepper (diced)
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Garnish:
- Chopped fresh parsley or green onions (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet.
- Prepare the potatoes: Toss diced potatoes, onion, and bell pepper with olive oil and seasonings.
- Bake: Spread the mixture on the baking sheet and bake for 25–30 minutes.
- Garnish and serve: Garnish with parsley or green onions before serving.
Notes
- For extra crispiness, soak the diced potatoes in cold water for 30 minutes before seasoning.
- Leftovers can be reheated in the oven or skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
