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!
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.
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!
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Whole30 Roasted Breakfast Potatoes
- 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
Description
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!
Ingredients
- 2 tablespoons cooking oil (avocado oil, coconut oil, and ghee are some of my favorites)
- 2 large russet potatoes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
Instructions
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Preheat oven to 425 degrees.
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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.
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Add the potatoes to a large mixing bowl. Pour in the cooking oil and seasonings. Toss the potatoes until they are evenly coated.
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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.
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Serve immediately!
Can these be frozen for future use?
Hi Candice! I haven’t tried freezing them but it could be worth a shot!
So flavorful! My only mistake was overlooking “parchment paper” and “turn halfway through cooking” so mine ended up burnt to the foil on one side. Even then – the flavor was still delicious and I’m so glad I have quick potatoes to add to my eggs for. S’more filling and tasty breakfast. Thanks – I will make again (and will use parchment paper!)
So good and easy to make! Have made them weekly for over a month!
Love that, Elizabeth!
So simple but so delicious. Perfect crispy potatoes
Thanks, Carrie!
These were so good and simple to make! I used Yukon potatoes
I’m so glad you loved it, Shanita!
So good! I didn’t have parsley so I substituted it with thyme (later I remembered Rosemary) and made them for dinner. Delicious!
That sounds delicious, Karla! Thanks for sharing!
Best seasoning ever! I’ve used a variety of potatoes (yellow, gold, russet) and they always turn out crispy outside and cooked inside. In the summer grilling season, I microwave potatoes (whole using the potato sensor cook feature). Then I cut them up and cook them in a cast iron skillet on the grill with the seasoning. Delicious every time! I haven’t actually used them for breakfast because it has been such a family pleaser at dinner time.
thanks for sharing, Amber! I’m so happy you love this recipe!
My favorite potatoes! Super easy, super delicious, and in my rotation even when not on Whole30.
So glad you love them, Heather!
Delicious! Made for breakfast this morning, super easy. Used the convection setting on my oven to get them extra crispy
I’m so glad you loved them, Kristen!
My family did breakfast for dinner on Christmas, and I made these potatoes to go along with the breakfast sandwiches. I always have trouble getting roasted potatoes that are crunchy but not burned, and this recipe helped me do just that! Alicia’s seasoning recommendations are also on-point 🙂
I’m so happy you loved the recipe, Madeline! Thank you so much for leaving a review!
These were so full of flavor and crisped up in the oven with such little oil. Really great! Thanks for the amazing recipe!
You’re so welcome, Payal! I’m so glad you enjoyed the recipe!
I don’t know what makes these so magical but they’re fantastic!! The perfect amount of crunch on the outside and soft middles. *chefs kiss*
I’m so happy you loved them, Cassie!
Has anyone tried these in an air fryer?
Hi, Alicia! I think these would work really well in the air fryer! I would try them at 400 degrees. Hope that helps!