September 3, 2019

Whole30 Roasted Breakfast Potatoes

Perfectly roasted potatoes that are crispy on the outside and tender on the inside. These make the best breakfast or brunch side dish or whip them up for any meal of the day!

Whole30 Roasted Breakfast Potatoes

Perfectly Crispy Breakfast Potatoes

By now, you may have noticed a bit of a theme when it comes to these Sunday Staples posts. So far we’ve covered both roasted sweet potatoes and roasted brussels sprouts and this week’s staple is none other than roasted breakfast potatoes. Clearly, I’m into roasting vegetables.

Roasting is my preferred method of cooking veggies for a couple of reasons. For one, it’s an easy “hands off” method of cooking that allows you to do other things while you’re preparing a meal.

I find myself throwing a pan of veggies in the oven to roast for dinner while I catch up on housework quite frequently.

Not only is roasting easy, it also gives veggies a depth of flavor that you just can’t get from steaming or boiling. With the right spices and just a little oil, you can turn a “boring” vegetable into an exciting side dish.

Whole30 Roasted Breakfast Potatoes

How to Get Crispy Potatoes Without Frying

If we’re being honest, most people don’t have a hard time liking potatoes.

French fries probably aren’t on the list of foods you don’t like (they’re definitely not on mine!), but frying potatoes isn’t the healthiest way to eat them. Which brings me to my final reason why I love roasting so much – it’s healthier.

Frying isn’t the only way to get the crispy-ness you love! You can roast potatoes and get a similar crispy texture, without deep frying which means you’re using less oil and ultimately eating fewer calories.

These easy breakfast potatoes rely on roasting to get a delicious crispy texture on the outside while still being tender on the inside.

They’re the perfect breakfast pairing alongside your favorite bacon and eggs but, they’re also versatile and make a great side dish for dinner too!

Whole30 Roasted Breakfast PotatoesPrint

Whole30 Roasted Breakfast Potatoes

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
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Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 tbsp cooking oil (avocado oil, coconut oil, and ghee are some of my favorites)

  • 2 large russet potatoes

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp dried parsley

  • 1/2 paprika

  • 1/2 onion powder

Method

  1. Preheat oven to 425 degrees.

  2. Dice the potatoes into roughly 1 inch chunks. Don’t overthink this step. You just want all of the potatoes to be around the same size and thickness so they cook evenly.

  3. Add the potatoes to a large mixing bowl. Pour in the cooking oil and seasonings. Toss the potatoes until they are evenly coated.

  4. Place the potatoes in a single layer on a baking sheet lined with parchment paper and bake at 425 degrees for 35-40 minutes flipping halfway through. The potatoes should be crispy on the outside and tender on the inside.

  5. Serve immediately!

Keywords: breakfast potatoes, whole30 breakfast potatoes, roasted potatoes, whole30 roasted potatoes

 

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    16 comments
  1. I loved how easy these potatoes were to make and were so good! I’ve made potatoes before but my family kept saying how good these were. I think these are good for any meal, I had them with the burger bowls and it paired perfectly!

  2. I’m a Whole30 Certified Coach and I am ALWAYS looking for recipes to share with my clients and followers. These potatoes meet my two criteria: QUICK and FLAVORFUL! Go make them now!

  3. Delicious!! I wouldn’t have considered making potatoes for breakfast until doing the Whole 30. I made this the other day and loved it and am making it today to bring to a brunch. Super easy, tasty, and even good as leftovers heated in microwave.

    • Made these for dinner tonight, and I’m so happy I did! Perfectly crisp exterior while still being nice and fluffy inside. Plus, they’re simple to make and were loved by both adults and kiddos. Can’t wait to make them again; thank you Ashlea!!

  4. These potatoes are SO good!!
    Have made Ashlea’s way in the both the oven and air fryer, as well as on stove top in coconut oil. Being on a whole30 or not – eating delicious food ia a must! Try these ASAP

  5. Oh.my.goodness!! These are the easiest and best potatoes I have had! I can’t wait to make them again.

  6. So delicious! The baking time and temp worked SO perfectly for that crisp but fluffy texture that is so spot on. I’ve also found that they reheat so much better than I expected them to!

  7. These potatoes are good with every meal. I make them for breakfast, lunch and dinner. They are so easy to make and I reheat them in my airfryer. If I use a different recipe my husband tells me to stick with what works. If you’re looking for a crispy wonderful potato make this recipe and put it on repeat!

  8. I just saw these today on Whole 30 recipes, and made them with dinner! They were amazing! Also just started following you and can’t wait to try more of your recipes.

  9. I have made these so many times and they’re delicious. I often make them when I feel like any meal is missing bulk and I don’t know what to pair with it. But my go-to is with a poached or fried egg, Ashlea’s pickled red onions, Sriracha (or other spicy saucy option), and a little sour cream if I’ve really lost my mind.

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