Oven Breakfast Potatoes

Oven Breakfast Potatoes are a simple, flavorful side dish that turn golden and crispy every time. With a few easy tricks for extra crunch, these potatoes make the perfect partner for eggs, bacon, a weekend brunch, or an easy breakfast-for-dinner.

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Why You’ll Love These Oven Breakfast Potatoes

There’s nothing quite like crispy, golden potatoes straight from the oven. They’re easy, affordable and feel like a cozy side dish made right at home. On nights when I’m not in the mood to cook but still want something warm and satisfying, this is one of my favorite go-to-dinners. Paired with eggs, bacon or sausage and toast, it feels indulgent yet is simple to make and kind to the budget. Best of all, these potatoes turn out extra crispy without needing loads of oil, so you get all the crunch and comfort without the heaviness.

Ingredients for Flavorful and Crispy Breakfast Potatoes

• Yukon Gold or Red Potatoes– Both varieties have a naturally buttery flavor that makes them perfect for breakfast potatoes. Yukon Golds are a touch creamier inside, giving you that soft, melt-in-your-mouth bite beneath the crisp edges. Red potatoes, on the other hand, are a bit waxier, which means they hold their shape well and roast up with a satisfying golden crust. Either option delivers crispy edges with tender, flavorful centers.
• Cornstarch– Using cornstarch is a little culinary trick. When you toss the diced potatoes with cornstarch, it adds a light coating that helps them brown and crisp up beautifully as they roast. It’s as simple step that makes a big difference in giving you that golden, crunchy bite without needing to fry.
• Garlic and Onion Powder– These pantry staples add a warm, savory depth that clings to every bite. They ensure the flavor is consistent without the risk of fresh garlic burning in a hot oven.
• Salt and Black Pepper– Salt sharpens all the other flavors and pepper brings a gentle heat. Using Kosher Salt or Maldon’s Sea Salt flakes makes seasoning easier for beginners, as their larger grains are more forgiving than table salt.
• Avocado Oil (or another high-heat oil)– One of the secrets to crisping potatoes without drenching them in grease is using a high-smoke point oil. Avocado oil is my favorite for its clean taste and health benefits, but grapeseed or canola will also give you those beautifully browned edges.
• Fresh Herbs for Garnish– Parsley or chives at the end aren’t just for looks. They add a fresh pop of color and brightness that balances the richness of the potatoes, making them taste as vibrant as they look.

Secrets to Extra Crispy Oven Breakfast Potatoes

Want amazing crunch without having to use a deep fryer? Here’s how to make it happen:

• Cornstarch Magic– A light dusting helps the potatoes crisp up and stay golden.
• Use High-Heat Oil– Avocado or canola oil can handle the oven’s temperature without smoking.
• Preheat Your Cast Iron– Place your cast iron frying pan in the oven while the oven heats to 425℉, giving it at least 10-15 minutes in the oven before adding the potatoes. Preheating the pan ensure the potatoes start sizzling as soon as they hit the pan, giving them extra crispiness. Note: Cast iron heats slowly because it is dense, but once hot it holds steady heat that makes potatoes extra crispy.
• Stir Often– At least once during cooking is a must, but if you stir every 10-15 minutes, you’ll get even more crisp edges.

Cast Iron Care Tip: While some say never use soap, a little won’t hurt your pan. Just wash with hot water and a touch of soap, rinse well, then dry it on a hot burner. Once it’s completely dry, wipe on a thin layer of high-heat oil with a paper towel. This simple routine keeps your cast iron seasoned and ready for the next recipe.

Step-by-Step: How To Make Breakfast Potatoes in the Oven

Before you begin, place a dry 12-inch cast-iron skillet on the middle rack and preheat the oven to 425℉ for 15 minutes so the pan is fully heat-soaked.

1. Scrub and dice your Yukon Gold or red potatoes into 1/2-inch cubes. Small even pieces are the secret to quick, consistent cooking.
2. Sprinkle cornstarch over potatoes.
3. In a similar patter, sprinkle garlic powder, onion powder, salt and pepper.
4. Stir well making sure the cornstarch and seasonings are evenly distributed.
5. Drizzle in oil and toss again until the potatoes look glossy with no dry spots.
6. Carefully pour potatoes into the preheated cast-iron, spreading into a single layer. You should hear a sizzle.
7. Flip the potatoes at least once during baking, ideally every 10 to 15 minutes for extra crispy potatoes.
8. Garnish with chopped parsley or chives and serve hot with eggs, bacon or your favorite breakfast mains. This recipe is also amazing as a dinner side.

Best Uses For Leftovers

If you happen to have leftover crispy breakfast potatoes (a rare but wonderful problem), don’t let them go to waste. They’re just as versatile the next day and can be transformed into completely new meals.

• Breakfast Pita Pocket– Reheat the potatoes until hot and crisp, then tuck them into a warm pita (or Naan) with soft scrambled eggs. Add a drizzle of lemon tahini dressing for a creamy, tangy finish that feels like a cafe style breakfast.
• California Burrito– Layer the potatoes inside a flour tortilla with carne asada, cheese, pico de gallo and guacamole. This hearty, flavor packed burrito makes an incredible lunch or dinner.
• Frittata or Omelet Filler– Stir the potatoes into beaten eggs with a little cheese for a quick frittata or folded omelet.
• Potato Hash– Re-crisp in a skillet with onions, peppers to leftover veggies for an easy hash.
• Soup Topper– Use as a hearty garnish for creamy soups like broccoli cheddar or corn chowder. They add crunch and a hit of flavor.
• Savory Bowl Base– Warm them up and serve as the starch base under roasted veggies, grilled chicken or beans for a quick grain-bowl alternative.

What To Serve with Oven Roasted Potatoes

Crispy oven roasted potatoes are the side that works for every meal of the day. Think of them as the golden, crunchy blank canvas that works for both hearty breakfasts and savory dinners.

Breakfast Pairings

• Oat Flour Pancakes– Wholesome fluffy pancakes and crispy potatoes balance sweet and savory perfectly.
• Sourdough French Toast or Sourdough French Toast Casserole– Add potatoes on the side along with a breakfast meat for a complete brunch spread.
• Easy Quiche– Creamy eggs and crisp potatoes are a match made in heaven.
• Italian Tomato and Eggs– Rustic, saucy eggs with crispy potatoes makes for a delightfully special breakfast.

Dinner Pairings

• Tri Tip Roast– This juicy roast with crispy potatoes is a classic steakhouse pairing.
• Easy Broiled Pork Chops– Flavorful seared pork chops and crisp potatoes are the perfect comfort food plate.
• Arugula Pear Salad or Apple Pecan Salad– Fresh greens balance the richness of the potatoes and make a great pair with the protein recipes above.
• Roasted Veggies (broccoli, cauliflower or asparagus)

Frequently Asked Questions

What’s the best potato for these Breakfast Potatoes?

Yukon Golds or red potatoes are both my favorite. Yukon Golds turn out buttery and creamy inside, while red potatoes hold their shape and crisp beautifully.

Do you need to peel the potatoes?

No, peeling isn’t necessary. The skins add flavor, texture and nutrients. They also help the potatoes crisp up beautifully. If you’re using russet potatoes, though, peeling may be advisable since their thicker skins can be tougher after roasting.

How do you get Breakfast Potatoes crispy in the oven?

Use a hot preheated cast iron skillet, toss the potatoes with a little cornstarch and oil and spread them in a single layer. Flip at least once while baking so all sides get golden and crisp.

Can these potatoes be made ahead of time?

Yes. Roast them as directed, let cool and store in the refrigerator for up to 3 days. For the best texture, reheat on a sheet pan in a 400℉ oven for 10-12 minutes, or in a hot skillet with a touch of oil until sizzling and crisp again. An air fryer at 375℉ for about 5-7 minutes also works wonderfully also. Avoid the microwave, which makes them soft.

How do I store and reheat leftover breakfast potatoes?

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a sheet pan and bake at 400℉ for 10-12 minutes, crisp them in a hot skillet with a touch of oil or use an air fryer at 375℉ for 5-7 minutes. Avoid the microwave, which makes them soft instead of crispy.

Are Breakfast Potatoes the same as home fries or hash browns?

Not exactly. Breakfast potatoes are typically cubed and either roasted in the oven or pan-fried until crisp on the outside and fluffy inside. Home fries are usually skillet-cooked with onions and peppers, while hash browns are shredded potatoes fried until golden and crunchy.

Can I make these potatoes without oil?

It’s not recommended. The small amount of oil in this recipe helps the potatoes crisp, brown evenly and develop great flavor. Without it, they’ll turn out dry and less satisfying. Even with the oil, these potatoes are still much lighter and healthier than traditional deep-fried versions.

Do these potatoes work for dinner too?

Yes! While they’re a breakfast favorite, these crispy potatoes make an easy side dish for dinner as well. They pair perfectly with mains like trip tip, pork chops, chicken, fish or even a fresh salad and roasted veggies.

Can I use frozen potatoes for this recipe?

It’s best to use fresh potatoes for the crispiest results. Frozen potatoes release extra moisture as they bake, which can keep them from browning properly. If frozen is your only option, make sure to thaw and pat them very dry before seasoning and roasting.