Crispy, crunchy, golden, and salty, these perfectly roasted breakfast potatoes are what breakfast dreams are made of. Not only are they easy to make but they keep very well in the fridge and freezer so you can store leftovers or meal prep them to add to weekday breakfasts.
Potatoes, especially white potatoes, are such an under-appreciated food. Not only are potatoes incredibly inexpensive (like crazy cheap), but they are incredibly versatile in the kitchen as you can do so many things with them! There are so many different varieties, shapes, and sizes of potatoes that they can be included at breakfast, lunch, or dinner, and used in soups, stews, main courses, and side dishes alike. Although potatoes have a bit of a bad reputation, it is one that they do not deserve, since white potatoes are truly one of the “bad” foods that are actually good for you.
I truly love any form of potato, but, to me, there is nothing like crispy roasted breakfast potatoes! Pair these little spuds with your favorite style of eggs, and you’ll have a hearty and filling meal that will keep you full for hours to come.
Roasted Breakfast Potatoes
Made with 4 ingredients, these crispy oven-roasted breakfast potatoes are incredibly simple to prepare. For extra flavour, feel free to add dried herbs and spices of your choice!
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Prep Time: 5 minutes -
Cook Time: 1 hour
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Total Time: 1 hour 5 minutes
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Yield: 6 servings
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Category: Breakfast
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Method: Baked
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Cuisine: American
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- 4 russet potatoes, diced
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Add diced potatoes to a large baking sheet, drizzle with olive oil, and season with salt and pepper.
- Using your hands, toss the potatoes in the oil until they are evenly coated, and then spread them out across the baking sheet.
- Transfer baking sheet to the oven and roast for 50-60 minutes until crispy and golden.
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