What breakfast needs: Basic Oven Breakfast Potatoes that everyone can enjoy! These oven roasted potatoes have simple flavors that go with any kind of savory breakfast or brunch. They’re easy to make and take only 30 minutes to cook – big batch or small batch, your choice!
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Not going to lie to you all, I’m not sure if I could have completed a Whole30 before white potatoes were allowed on the program. We probably eat them 20-25 days of the 30 days. They’re a staple in our breakfast!
That’s how these babies were developed. These last two months, I’ve been preparing small batches of these potatoes on a weekly basis for our breakfasts (and sometimes dinner, which can also be breakfast!).
I decided it was time to measure the spices I was throwing on and take some pictures! These are a regular on our menu because they’re so easy, I don’t even need to look at a recipe. Hope you enjoy these Basic Oven Breakfast Potatoes as much as we do 🙂
What kind of potatoes should I use for these basic oven breakfast potatoes?
Since all we’re doing is roasting our potatoes, really you could use any kind of potato you have on hand – they will all work. However, there are specific kinds of potatoes noted in the recipe, so I’ll explain that choice.
For this recipe, you’ll want to use either russet potatoes or my favorite, Yukon gold all-purpose potatoes. These varieties are the easiest to dice into 1/2 inch pieces for this recipe and they do well roasting in the oven. I learned a quick bit about potatoes from this article – Know Your Potato.
What are the ingredients in these oven breakfast potatoes?
Obviously we have potatoes. As noted above, I use either russet or Yukon gold potatoes for this recipe.
It’s my personal preference to always use avocado oil for cooking because of the high smoke point, but olive oil would work for this recipe as well.
To get a nice crispy coating, I always sprinkle a tablespoon of arrowroot powder as I’m mixing in the spices. This is optional – the potatoes will still taste good without this.
Spices! They’re the most important part. For these basic oven breakfast potatoes, I season with onion powder, garlic powder, paprika, salt and pepper.
At what temperature should I cook the breakfast potatoes?
Potatoes can be cooked at most any normal oven temperature, but for this recipe, the oven should be set to 425F degrees. High temperature combined with small diced potatoes gives us a quick 30 minute cook time.
Halfway through, the potatoes will need a quick stir. Set the timer for 15 minutes, stir, then set it for another 15 minutes. If I’m making eggs or other breakfast items, I often start to prepare those after the potatoes are stirred.
How many people do these potatoes serve?
What I love about this recipe is that it’s totally appropriate for two people, but it could be easily doubled or tripled to serve more.
This recipe can serve 2-3 as a main part of the dish, or 3-4 as a side. This will vary based on the size of your potatoes! If I know I’m cooking potatoes for just the two of us and I don’t want any leftovers, I’ll look for two smaller potatoes to use for the recipe.
Can these basic oven breakfast potatoes be made ahead of time?
In my opinion, yes, these potatoes can be made ahead and then reheated as needed. They will not be as crispy or fresh, but they will still taste amazing. I’ve never reheated them for a crowd, but for just us at home, we enjoy these potatoes reheated in the microwave. Easy!
What should you serve with these oven roasted potatoes?
Anything goes here – there are no right or wrong answers!
When making this recipe for two, I’ll serve it with eggs, a protein and avocado for a super simple breakfast bowl (pictured below!). If I was making this recipe for a brunch, I would probably double it and serve with bacon, eggs, fruit, and avocado.
More breakfast recipes from Project Meal Plan:
- Chia Pudding Breakfast Parfaits
- Instant Pot Apple Cinnamon Steel Cut Oats
- Veggie Packed Breakfast Fried Rice
- 1 pound russet or Yukon gold potatoes, diced into 1/2 inch cubes (2 large, 3–4 small potatoes)
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot powder/starch (optional for crisp)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Prep: Preheat oven to 425F. Place diced potatoes on a baking sheet lined with a silicone baking liner or parchment paper. Add oil, arrowroot powder, paprika, garlic powder, onion powder, salt and pepper on top of the potatoes and use your hands to mix until the potatoes are evenly coated.
- Bake: Place in the oven and bake for 30 minutes total, stirring the potatoes halfway through. Remove from the oven when they’re crispy to your liking! Serve with the rest of your breakfast immediately. Store for up to 4 days in the fridge.
Make-Ahead: I reheat these leftover breakfast potatoes in the microwave for time’s sake, usually with the rest of the leftover breakfast in one bowl. Reheat for 90 seconds – 2 minutes on High.
Double/Triple Batch: Double or triple this batch with no problems! I would suggest using two baking sheets if you make more than a single batch.
Nutritional information estimated with My Fitness Pal for 3 servings.
- Serving Size: about 1 cup
- Calories: 193
- Fat: 7g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
Keywords: breakfast, oven roasted, potatoes, breakfast, oven, vegetable, side, paleo, breakfast potatoes
Show me your Basic Oven Breakfast Potatoes!! I want to see what you put them with. How you make them. All of the above. Potatoes are life and I hope you agree!! Tag me in your post so I can see it, or use #projectmealplan to share with me!