Sometimes the simplest recipes are the best kind of recipes. We’ve been making these crispy breakfast potatoes for as long as I can remember and they are a staple in our house. And even though they are so simple, they needed a permanent spot on here.
It’s kind of funny though, as each time I make the recipe, it’s slightly different. Most times I just add oil, a bunch of shakes of seasonings, a sprinkle of salt and pepper, mix it all up, and throw them in the oven. You’ll find me cooking like that most days. But for the sake of sharing, this is exactly how to make them.
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The best thing about this breakfast potato recipe, is they are not really just breakfast potatoes. They can totally be made for any meal! We will make them for breakfast and enjoy the leftovers with random meals throughout the week. Roasted potatoes make a great meal prep item that can be added to just about any meal!
Why we love these crispy breakfast potatoes
- easy to make and full of flavor
- crispy on the outside and tender on the inside
- can be made in the oven or air fryer
- great for breakfast or an easy side dish at any meal
Which type of potatoes is best for roasting?
When roasting potatoes, you want to choose potatoes with a higher starch content, like yukon gold potatoes or russet potatoes. Both will crisp up nicely but still stay tender in the middle. Yukon gold has a little bit of a buttery taste.
Ingredients
- potatoes of choice – I used yukon gold
- olive oil
- garlic powder
- cumin
- paprika
- salt and pepper
How to make crispy breakfast potatoes
- Preheat oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper.
- In a small bowl, mix together the spices, salt, and pepper until well combined.
- Toss potatoes with oil and spices. Add potatoes to a large mixing bowl and pour over your oil and spice mixture. Mix until well to combine. Add potatoes and add to your baking sheets, spreading them out evenly so they are not touching.
- Bake potatoes. Place in the preheated oven and roast for 45-50 minutes, flipping potatoes halfway through, until golden brown and crispy on the outside.
- Enjoy! Serve with your favorite breakfast additions.
Should I boil potatoes before roasting them?
Parboiling is when you boil something until it is partially cooked. Parboiling potatoes can help your potatoes cook more evenly and get crispy on the outside. While it can be helpful, I find it is not necessary and when the temperature in the oven is hot enough, they will get crispy. I have never par-boiled potatoes for roasting and we get crispy potatoes all the time. If you want to try it, feel free to.
Do I need to peel my potatoes?
Peeling potatoes is a personal preference. You don’t need to peel potatoes, but the skin can be dirty, so you do want to rinse it. I personally like to leave the skin on as it adds a nice texture, but you can peel it off if you want to.
Air fryer breakfast potatoes
- Follow the directions as written for prepping the potatoes.
- Roast. Add potatoes to your air fryer basket, spreading them out evenly. It is okay if they are on top of each other and overlapping. Air fry at 400 degrees for 15 minutes. At the 15-minute mark, remove the basket and shake well. Continue to cook for another 10-20 minutes until tender and slightly browned on the outside (time will depend on how crispy you want them).
What to serve with breakfast potatoes
The best thing about these crispy breakfast potatoes, is they are not really just for breakfast. I debated about calling them crispy roasted potatoes, but we do usually make them for breakfast. They can totally be made for any meal though! Here are some suggestions for servings:
- alongside eggs, veggies, and sausage or bacon
- stuffed in a breakfast burrito
- alongside protein and veggies for an easy meal
- in breakfast bowls
Storage and reheating
- fridge – first, let cool completely. Add leftovers to a sealable airtight container and store them in the refrigerator for up to 4-5 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.
- reheating – I find these are best fresh out of the oven, but to reheat, heat up in a skillet on the stove with a little oil and saute until warmed through. You can also pop them in the oven or air fryer until warmed through. Those ways will help keep the potatoes crispy. If needed, you can also heat them in the microwave, but they won’t be as crispy.
Substitutions and additions
- potatoes – russet potatoes or yukon gold work the best for this recipe as they get super crispy. You can substitute another potato (red potatoes, baby potatoes, sweet potatoes…) if needed.
- olive oil – avocado oil or another neutral oil will work.
- spices – feel free to change out the spices as you see fit.
To jazz them up a little, here are some fun additions:
- cheese – top with shredded cheese 5 minutes before they are done for cheesy potatoes.
- fresh herbs – sprinkle with fresh herbs when they are done for some freshness.
More healthy side dishes
- buffalo roasted potatoes
- carrot fries
- air fryer french fries
- parmesan roasted parsnips
- fried sweet plantains
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Crispy Breakfast Potatoes
ingredients
- 2 1/2 pounds yukon gold potatoes, cut into 1-1.5 inch pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
instructions
Oven Method
- Preheat oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper.
- In a small bowl, mix together the spices, salt, and pepper until well combined.
- Toss potatoes with oil and spices. Add potatoes to a large mixing bowl and pour over your oil and spice mixture. Mix until well to combine. Add potatoes and add to your baking sheets, spreading them out evenly so they are not touching.
- Bake potatoes. Place in the preheated oven and roast for 45-50 minutes, flipping potatoes halfway through, until golden brown and crispy on the outside.
- Enjoy! Serve with your favorite breakfast additions.
Air Fryer Method
- In a small bowl, mix together the spices, salt, and pepper until well combined.
- Toss potatoes with oil and spices. Add potatoes to a large mixing bowl and pour over your oil and spice mixture. Mix until well to combine.
- Air fry. Add potatoes to your air fryer basket, spreading them out evenly. It is okay if they are on top of each other and overlapping. Cook at 400 degrees for 15 minutes. At the 15-minute mark, remove the basket and shake well. Continue to cook for another 10-20 minutes until tender and slightly browned on the outside (time will depend on how crispy you want them).
- Enjoy! Serve with your favorite breakfast additions.
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*chefs kiss*
Glad you enjoyed them! Thanks, Deni!
KEEPER!! These potatoes are great and super versatile. Those are going in the rotation.
So glad you enjoy them, Jen. Thanks for trying them!
Love potatoes with breakfast
Such a perfect staple!
Do you ever freeze them? If so, how do you do it?
Hi Heather! We don’t as we usually eat them in a few days as we love potatoes. If you wanted to freeze them, just put them in tightly sealed container or bag. Then defrost and I would suggest heating them up in a pan with a little more oil, or in the oven. Let me know if you try them!
This is my go-to potato recipe. I don’t know what it is, but they are perfectly crispy every time!! It’s quick, easy, and absolutely delicious!
Yay, so glad to hear that Stefanie! They are our to-go as well 🙂 thanks for trying them!
Super easy and delicious! Made enough for four meals, which is great for my Whole30 meal prep!
So glad you liked them! They are a staple at our house. Thanks for trying!