These Crispy Breakfast Potatoes are lightly crispy and made with a blend of dried herbs and spices. They take less than 30 minutes to bake in the oven and go great alongside your favorite breakfast or brunch!
Whether they’re with a breakfast sandwich, eggs and toast, or Eggs Benedict, these crispy breakfast potatoes make an excellent side dish. They’re golden brown on the outside and light and fluffy on the inside.
There’s no shortage of flavor since these potatoes are coated with an array of herbs and spices like smoked paprika, dried oregano, rosemary, thyme, and garlic and onion powder. You can even opt to make them spicy by adding a bit of cayenne pepper.
These crispy potatoes take less than 30 minutes in the oven and can be served with any condiment of your choosing.
Ingredients
- Russet Potatoes: These are a classic starchy potato that work best for getting that crispy texture. If you’re in the UK, Maris Piper potatoes are a good substitute.
- Olive Oil: You’ll need 2 tbsp of extra-virgin olive oil to coat the potatoes so the spices stick.
- Smoked Paprika: This adds a lightly smoky taste to the potatoes.
- Dried Herbs: It’s best to used dried herbs since fresh herbs tend to burn easily in the oven. We use of blend of oregano, rosemary, and thyme.
- Garlic + Onion Powder: For added flavor.
- Salt + Pepper: We use fine sea salt and ground black pepper.
- Cayenne Pepper (optional): If you like spicy potatoes, add a bit of cayenne pepper to your spice mix.
- Flaky Sea Salt (optional): Sprinkle a bit on top of your roasted potatoes if desired.
Instructions (with photos)
After washing and peeling your potatoes, cut them into 1-inch (2.5 cm) cubes and lay them on a baking sheet lined with parchment paper. Blot the excess moisture off of them with a paper towel.
Next, gather your spices and herbs and mix them together in a small bowl.
Toss the potatoes in 2 tbsp of extra-virgin olive oil then sprinkle on the spice mixture. Toss them again until evenly coated. Be sure to space them out so they bake evenly.
Bake at 450°F (235°C) for 15-20 minutes until tender when poked with a fork. Lastly, turn on the broiler and continue to bake for 4-5 minutes until brown and crispy. You may need to toss them after about 3 minutes to prevent them from burning.
To add a bit more texture and color, we recommend sprinkling on some flaky sea salt and topping the potatoes with fresh herbs.
Tips
- Refrain from using fresh herbs and garlic. They burn easily in the oven so it’s best to stick with dried herbs and garlic and onion powder. However, you can add fresh herbs on top once the potatoes are done.
- Be sure to toss the potatoes halfway through roasting so they bake evenly.
- Keep an eye on the potatoes once you turn on the broiler. They brown very quickly at this stage, so you may need to toss them again after about 3 minutes to keep them from burning.
FAQ
Once you’ve cut them into cubes, pat the potatoes dry with a paper towel to get rid of any excess moisture. This will help the outsides get nice and crispy. The second thing is to broil them for the last few minutes in the oven. The high temperature of the broiler will quickly crisp up the outsides while leaving the insides light and fluffy.
Russet potatoes are the popular and arguably best choice for roasting due to their starchiness. They’re more likely to crisp up while keeping a fluffy interior which is why they’re the potato of choice for making French fries. For those living in the UK, Maris Piper potatoes are the closest alternative to Russets.
These crispy breakfast potatoes keep well in an airtight container in the fridge for 2-3 days. They’re best served fresh since they’ll eventually soften after storing. To reheat them, preheat the oven to 400°F (205°C). Heat them for about 15 minutes, tossing halfway through until they’re hot and slightly crispy again.
What to Serve These Potatoes With
These crispy breakfast potatoes go with just about any breakfast or brunch. Here are a few of our favorite morning meals to pair them with:
- Egg Sandwich
- Eggs Benedict
- Quiche/Frittata
- Eggs and Toast
Even though these are breakfast potatoes, the flavors are versatile enough that they even pair well with lunch and dinner meals. Things like pork chops, roasted chicken, and steak are great options to pair with these potatoes.
📖 Recipe
Crispy Breakfast Potatoes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Side Dishes
- Method: Roasting
- Cuisine: American
Description
These Crispy Breakfast Potatoes are lightly crispy and made with a blend of dried herbs and spices. They take less than 30 minutes to bake in the oven and go great alongside your favorite breakfast or brunch!
Ingredients
- 2 lbs (~910 g) russet potatoes, washed and peeled
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper (optional but highly recommended)
- Flaky sea salt (optional), for topping
- Fresh herbs (optional), for topping
Instructions
- Preheat the oven to 450°F (235°C) and cut the potatoes into 1-inch (2.5 cm) cubes. Evenly space them out onto a large baking sheet lined with parchment paper and blot them dry with a paper towel to get rid of any excess moisture.
- In a small bowl, mix together the spices, herbs, salt, and pepper.
- Drizzle the olive oil over the potatoes then toss to evenly coat them. Sprinkle over the spice mixture and toss again until everything is fully coated. Make sure to keep them spaced out so they cook evenly.
- Bake for 15-20 minutes, tossing halfway through and roast until they’re tender when poked with a fork.
- Turn on the broiler and continue to bake for 4-5 minutes until the potatoes are brown and crispy. Keep an eye on them at this stage to make sure they don’t burn (you may have to toss them after about 3 minutes).
- Remove them from the oven and sprinkle with flaky sea salt and fresh herbs if desired. Serve immediately.
Notes
The longer the potatoes sit out, the softer they get so be sure to have your main meal ready by the time the potatoes are done.
Please keep in mind that the scaling function does not work on this recipe when scaling the potatoes in grams. If you want to double the recipe, it would be about 1.8 kgs. Tripling it would be about 2.7 kgs. The rest of the ingredients should scale just fine.
Storing and Reheating: Keep in an airtight container for 2-3 days in the fridge. To reheat them, preheat the oven to 400°F (205°C) and heat for 15 minutes, tossing halfway through.
Nutrition
- Serving Size: 1
- Calories: 164
- Sugar: 1 g
- Sodium: 268.4 mg
- Fat: 4.9 g
- Carbohydrates: 28.4 g
- Fiber: 2.3 g
- Protein: 3.4 g
Keywords: crispy breakfast potatoes, breakfast potatoes, roasted breakfast potatoes
Nettie Sustaita says
Best potatoes ever. DELICIOUS!!!!!
★★★★★
fancifuleats says
Thank you so much! Happy you liked the recipe. 🙂