Crispy Seasoned Breakfast-style Potatoes Made in the Oven
A crispy little bite of potato coated in savory seasoning deserves a place well beyond the breakfast table. These easy, oven-roasted potatoes can be made in a big batch and enjoyed over a few days. Traditionally, they’re perfect for hash or as a bed for a few fried eggs, but they’re just as happy tucked into a breakfast burrito, served alongside dinner, or sprinkled over a salad for a little extra crunch.
For me, the key is a roughly half-inch dice—uniform cuts help everything cook evenly and get that golden, crispy edge. I’ve also bumped up the seasoning from more traditional recipes to really boost the flavor. A little heat, a little smoke, a little salt. I had a big bowl of these seasoned potatoes in the fridge and found myself reaching for them again and again, at all hours of the day.
Be sure to let your oven fully preheat so the potatoes start roasting when it’s nice and hot. And resist the urge to stir too soon—letting the bottom get deeply golden before flipping is what gives you that irresistible crisp.
These oven-roasted breakfast potatoes are one of those simple, healthy recipes that will likely earn a permanent spot in your regular rotation. They’re naturally gluten-free, made with just a handful of pantry spices, and require very little hands-on time. Roasting instead of frying keeps them lighter, while still delivering that classic crispy texture everyone loves in breakfast potatoes.
If you’re into meal prep, this recipe is especially useful. Make a batch at the beginning of the week and reheat as needed for easy breakfasts, quick lunches, or stress-free dinners. They re-crisp beautifully in a skillet, air fryer or toaster oven, making them one of those easy potato recipes that’s just as good the second (or third) time around.
Does this breakfast potato recipe fit my special diet like Whole30 or paleo?
Yes, it probably does! One of the best things about these potatoes is how versatile they are. They are gluten-free, dairy-free, Whole30 compliant, and paleo friendly. Potatoes are not keto-friendly but you could try cauliflower or turnips with the same spice mix.
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Crispy Seasoned Breakfast-style Potatoes Made in the Oven
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 – 8 servings 1x
Description
These flavorful little potato cubes are delicious under fried eggs in the morning but they can also be used as a side dish with roasted meats or even as crunchy potato croutons to add some heft to salads.
Ingredients
- 1/3 cup extra virgin olive oil
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
- 1 tablespoon smoked paprika
- 1 teaspoon hot paprika (or 1/2 teaspoon cayenne pepper)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Parsley or chives for serving (optional)
Instructions
- Preheat oven to 425 degrees
- Peel the potatoes. Cut them into 1/2 inch dice keeping them small and as uniform in size as possible.
- In a small bowl, mix the smoked paprika, hot paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Pour the olive oil onto a baking sheet pan. Put the potatoes on the oil and using your hands, toss to coat all sides of the diced potatoes in the oil.
- Sprinkle the seasoning evenly over the potatoes. Then, turn the potatoes again to coat all sides with the seasoning mix.
- Roast in the oven for 20 minutes. Remove the pan and if the bottoms are crispy, use a spatula to turn the potatoes. Roast for another 20 minutes. Toss again and continue to roast, checking every 5 minutes for desired doneness.
- When done, taste the potatoes and add more salt and pepper if needed.
- Sprinkle with parsley or chives if desired and serve immediately. Or, let the potatoes cool and store in an airtight container in the refrigerator for up to 3 days.
Notes
I don’t like to use other potatoes in this recipe. I find the Yukon gold potatoes work best.
To reheat leftovers and keep them crispy, you can pop them in an air fryer, toss them in a hot skillet, or put them back in the oven at 350 degrees for 10 minutes or until warm.
Use leftover roasted breakfast potatoes in breakfast burritos, with eggs, alongside a rotisserie chicken, or in salads.
