Breakfast Potatoes – these easy and crispy breakfast potatoes with red onion and peppers are roasted in the oven and go great with any meal, breakfast or otherwise!
Breakfast Potatoes for Brunch
I love a good brunch and a good brunch HAS to include breakfast potatoes. They are the perfect side to any breakfast meal. Our favorite way to make breakfast potatoes is in the oven. Roasted Breakfast Potatoes are super easy to make and SO good! They are a staple at our house for breakfast, brunch, and really anytime!
Baked Breakfast Potatoes
We are a breakfast potato family and these oven roasted breakfast potatoes are our favorite. They are SO easy to make and are on the healthier side since they are baked in the oven and not fried. Another big bonus, you can make them in ONE pan, so there is less mess.
How to Make Breakfast Potatoes
The roasted red peppers and onions give the potatoes a ton of flavor. They go great with any breakfast…and sometimes we make them for dinner.
- Line a baking sheet with aluminum foil, because I am all for easy cleanup.
- Toss the red potatoes, red bell pepper, and red onion with olive oil.
- Season the veggies with garlic powder, paprika, salt, and pepper.
- Roast the potatoes until they are nice and crispy. Crispy potatoes are a MUST. Sometimes, I even let the potatoes go a little longer so they are slightly burnt around the edges. The burnt potatoes are my favorite. You can cook them to whatever doneness you like, but trust me, you want them crispy!
We like to serve the potatoes hot with ketchup. You can also spice them up with your favorite hot sauce or salsa. They are SO good!
You can serve the breakfast potatoes with:
Roasted Breakfast Potatoes are super simple to make and the perfect side dish to any breakfast or brunch…and don’t forget about brinner! We love breakfast potatoes for dinner too!
If you like these breakfast potatoes, you might also like:
- 3-Ingredient Roasted Parmesan Pesto Potatoes
- Mustard Crusted Potatoes
- Baked Garlic Parmesan Potato Wedges
- Parmesan Crusted Scalloped Potatoes
Roasted Breakfast Potatoes
- 2 pounds red potatoes quartered
- 1/2 small red onion chopped
- 1 red bell pepper chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- Freshly ground black pepper to taste
- Preheat oven to 425 degrees F.
- Place the potatoes, onion, and red pepper on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated.
- In a small bowl, combine garlic powder, salt, and paprika. Sprinkle the seasonings over the vegetables and toss again until well coated. Season with freshly ground black pepper, to taste.
- Place the pan in the preheated oven and roast until potatoes are crispy, about 45 minutes.
- Remove from the oven and serve warm.
Have you tried this recipe?
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I’ve had people look at me like I’m crazy when I say how much I love burnt potatoes, but they are truly amazing little balls of crunchiness.
I like the ideas of putting red peppers in your perfectly roasted potatoes. Nothing worse than soggy and underdone taters. And now breakfast duty is on me, and maybe I’ll make these for my mother in law to impress her. (ok, that’s not gonna happen)
This looks so good! I love home fries, but I never make them anymore because the oil makes my whole house feel greasy. Roasting them like this will make them just as crispy, but healthier! Yum =)
hey girl- these look so yummy!
My dad used to make breakfast potatoes for us when I was kid, but never with bell peppers. Sounds amazing! I haven’t had any in a long time, I will have to try these out soon!
These potatoes look so yummy! Definitely making them tonight for dinner!
I heart potatoes…. I am going to have to try this recipe this weekend. It looks absolutely delicious.
Love these breakfast potatoes Maria!
I was so looking for a recipe like this. I couldn’t decide if I should parboil and fry, and I realize now that baking is better, as long as I have the time if we’re not starving. 🙂 Which leads me to my question… do you think I could make ahead a big batch of these, and then freeze some individual portions, to heat up in a pinch? I know they will taste better fresh out of the oven, but what do you think? I am disabled and I must do cooking in this sort of fashion, freeze and have servings on hand. I wonder if the mixture will freeze okay, and will thaw out or heat up okay when needed. Thank you; your recipes are great!
Yes, you can freeze and reheat. Like you said, fresh is best, but they will still be tasty! Thanks for reading our blog and making our recipes!
I need to triple recipe. Cooking time?
Same time, but use more baking sheets so the potatoes aren’t over crowded.