This post may contain affiliate links. Read my disclosure policy.
These baked breakfast potatoesareso easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with myhusbands’ cousin’s family while inSeattle and she made these potatoes. It seemed so obvious to me once she made them.
The ingredients are pantry staples:Yukon potatoes, oil and simple seasoning.Roasting is the best cooking method for potatoes – that golden exterior protects thecreamy centers and each bite is delicious.
P.S. Check out our (super easy) secretmethodfor choppingpotatoes. It will change the way you dice!
Tips for Success with Breakfast Potatoes:
*A silpat (silicone liner) is recommended because it can withstand broiling at the end. You can use parchment if you don’t broil at the end. Without lining your baking sheet, potatoes will stick and be difficult to turn.
*Add salt just before putting the potatoes in the oven.DO NOT let them sit after this or they will start releasing juice which will adversely affect how your potatoes roast and get crispy.
*You can easily double this recipe to feed a larger crowd, but use a LARGE baking sheet like this one.
Ingredients for Breakfast Potatoes:
2 lbs Yukon gold potatoes
1 tsp sea salt, or to taste
1/4 tsp black pepper
1tsp paprika, or to taste
3Tbsp extra light olive oil (or any high heat cooking oil)
1 Tbsp parsley, finely chopped, optional garnish
How to Make Breakfast Potatoes:
Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11×17)see note above on silpat vs. parchment.
1. Rinse and peel potatoes. Dice them into 1/2″ thick cubes. I use the large blades on this food chopper(which is a huge time saver for these breakfast potatoes and many of our chopped salads). Note: these potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.
2. Placepotatoes in a large bowland toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to combine and evenly coat potatoes.
3. Immediately transfer potatoes to linedbaking sheet in a single layer and bake at 400˚F for 20 minutes or until cooked through. Stirpotatoes quickly then set the oven to broil and bake an additional 3-4minutes or until golden brown. Serve sprinkled with parsley if desired.
Breakfast Potatoes Recipe
These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!
SavePinReviewPrint
Prep Time: 5 minutes mins
Cook Time: 24 minutes mins
Total Time: 29 minutes mins
Ingredients
Servings: 4 sides of potatoes
- 2 lbs yukon gold potatoes
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1 tsp paprika, or to taste
- 3 Tbsp extra light olive oil, or any high heat cooking oil
- 1 Tbsp parsley, finely chopped, optional garnish
Instructions
Preheat oven to 400˚F and line a large (11x17) rimmed baking sheet (see note on using Silpat vs parchment). Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to evenly coat potatoes.
Immediately transfer potatoes to the lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.
Notes
*Tips for Success with Breakfast Potatoes:
1. A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes, since it may burn in the high heat.
2. Add salt just before putting the potatoes in the oven. DO NOT let them sit after salting because it may change the potatoes' texture.
3. You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
4. These potatoes would work just fine unpeeled if you prefer to scrub potatoes and leave the skins on.
Nutrition Per Serving
269kcal Calories40g Carbs5g Protein11g Fat2g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat596mg Sodium968mg Potassium5g Fiber2g Sugar251IU Vitamin A45mg Vitamin C29mg Calcium2mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Breakfast Potatoes Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Potatoes
Skill Level: Easy
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These breakfast potatoes were well loved by the adults and kiddos. I hope your family (and friends) love them too!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
There are lots of recipes that call for par-boiling the potatoes first to reduce the amount of cooking time, but it's an extra step and an extra pan to wash. If you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam, which helps cook the potatoes through.
What breakfast food is made from potatoes? ›
We love eating potatoes at any meal, but they really can't be beat at breakfast time. Whether you go for hash, a Spanish tortilla with thinly sliced potato and onion, home fries, or crispy roast potatoes, no breakfast spread is complete without at least one potato-centric dish.
Why are my breakfast potatoes mushy? ›
If frying hash browns on a griddle, put the oil on first and allow it to heat up, then add the potatoes. Pouring cool or room temp oil over the potatoes is a sure fire way to end up with soggy spuds.
What happens if you don't soak potatoes before frying? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
What happens if you fry potatoes without boiling them? ›
Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.
What do Americans call breakfast potatoes? ›
Home fries are cubed, wedged, or sliced potatoes that are pan- or skillet-fried. In America, home fries are traditionally served for breakfast in place of hash browns.
Are Mcdonald's hash browns real potatoes? ›
They are washed and peeled using steam under pressure. The peeled potatoes are then inspected again to remove any blemishes. They then pass through a mechanical cutter and are cut into strips which are then blanched for a few minutes in hot water.
Are breakfast potatoes healthy? ›
Are breakfast potatoes healthy? While many people have written potatoes off as being too starchy and unhealthy, they're missing out on a nutritious vegetable. Potatoes are loaded with necessary vitamins and minerals, especially when you eat the skin.
What are 3 traditional breakfast dishes? ›
From Waffles to French Toast: Classic Breakfast Recipes to Know...
- Waffles.
- French Toast.
- Pancakes.
- Dutch Baby Pancakes.
- Scrambled Eggs.
- Frittatas.
- Savory Egg Casserole.
- Sweet Breakfast Casseroles.
Home fries (or fried potatoes) are often paired with onions. In North America, home fries are popular as a breakfast side dish.
If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
Can you boil potatoes before you fry them? ›
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and cut into 1/2-inch cubes. Heat 1 tablespoon oil over medium-high heat.
Should you rinse hash browns? ›
To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Why did my potatoes turn grey when I cook them? ›
Why Potatoes Turn Gray. Potatoes, along with apples, pears, bananas, and peaches, contain an enzyme that, when exposed to oxygen, reacts to produce discoloration on the surface of the potato or fruit. Potato skins and fruit peels are the natural ways oxygen is blocked from reaching this enzyme.
Is it better to blanch potatoes before frying? ›
The drastic heat of a quick blanch eliminates the risk of browning. This means your potatoes do not have to be fried immediately after they are cut; in fact, blanched potatoes can be stored for twelve to twenty-four hours before being fried. This saves you stress and lets you cook on your own schedule.
How do you soften potatoes before pan frying? ›
Caption Options. The second thing you can do is par-cook your potatoes. Boil your cut potatoes in a pot of salted water for about 5 minutes, just until they begin to soften and become slightly translucent.
Why won't my fried potatoes get crispy? ›
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
Why do you boil fries before frying? ›
Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown. After blanching, allow fries to cool to room temperature or, preferably, refrigerate in uncovered containers before the final fry to a golden brown.
