There’s nothing quite like waking up to the smell of golden, crispy breakfast potatoes.
Perfectly seasoned and oven-roasted until crunchy on the outside and soft on the inside, this recipe brings comfort and flavor to your morning routine.
Whether served alongside eggs, bacon, or avocado toast, these potatoes are a satisfying way to start the day.
Why You’ll Love This Recipe
Crispy Every Time – Roasted at high heat for the perfect crunch
Simple Ingredients – Just five pantry staples needed
Family Favorite – Kid-approved and perfect for brunch gatherings
Make-Ahead Friendly – Can be prepped the night before
Versatile – Goes with almost any breakfast plate or protein
What You’ll Need (Ingredient Highlights)
Yukon Gold Potatoes – They roast beautifully with creamy centers and crispy edges
Paprika – Adds subtle smoky flavor and color
Sea Salt & Black Pepper – Classic seasoning to balance the richness
Olive Oil – Helps create a golden crust without deep frying
Pro Tips Before You Start
Cut Evenly – Dice potatoes into uniform ½-inch cubes to ensure even cooking
Dry the Potatoes – After rinsing or soaking, pat them dry to avoid steaming in the oven
Don’t Crowd the Pan – Space them out for maximum crispiness
Use High Heat – Roasting at 425°F makes the outside extra golden
Flip Once Only – Stirring halfway helps crisp all sides without overhandling
How to Make Breakfast Potatoes
Step 1 – Prep Your Oven and Potatoes
Preheat your oven to 425°F (220°C).
While it’s heating, wash, peel, and dice the Yukon Gold potatoes into ½-inch cubes.
Step 2 – Season the Potatoes
In a large bowl, toss the potatoes with olive oil, salt, pepper, and paprika.
Make sure each piece is evenly coated for balanced flavor.
Step 3 – Arrange on Baking Sheet
Line a large baking sheet with parchment paper or a silicone mat.
Spread the potatoes out in a single layer.
Avoid overcrowding the pan to help them roast rather than steam.
Step 4 – Roast to Perfection
Place the baking sheet on a lower rack and roast for 25 to 30 minutes.
Flip the potatoes halfway through to ensure they brown evenly on all sides.
Step 5 – Check for Doneness
Potatoes should be deeply golden and crispy on the outside, tender on the inside.
If needed, roast an extra 5 minutes for added crisp.
Step 6 – Serve Hot
Remove from the oven and let them cool slightly.
Serve immediately as a side dish or breakfast base.
What to Serve It With
Scrambled or Fried Eggs – Classic pairing for a hearty breakfast
Avocado Toast – Add some texture to your favorite toast
Bacon or Sausage – Balance the crispy potatoes with salty protein
Pancakes or Waffles – For a sweet-savory brunch combination
Breakfast Bowls – Use them as a base with eggs, veggies, or cheese
Variations / Substitutions
Add Fresh Herbs – Try rosemary, thyme, or chopped parsley after roasting
Make It Spicy – Add a pinch of cayenne or chili flakes for heat
Cheesy Option – Sprinkle shredded cheese during the last 5 minutes of roasting
Smoky Flavor – Add smoked paprika or a dash of cumin for depth
Try Sweet Potatoes – Substitute for a sweeter, nutrient-rich version
Storage & Leftovers
Fridge: Store cooled leftovers in an airtight container for up to 3 days
Reheat: For best texture, reheat in a preheated oven at 400°F for 10 minutes
Avoid Microwaving: It can make the potatoes soft and soggy
Make Ahead: Dice and season the potatoes ahead of time and refrigerate overnight
FAQs
Can I use a different type of potato?
Yes, but Yukon Golds are ideal. Russet potatoes work too but may be drier.
Do I have to peel the potatoes?
No—leaving the skin on adds texture and nutrients. Just scrub them well.
Can I air-fry instead of oven roast?
Absolutely. Cook in a preheated air fryer at 400°F for 18–20 minutes, shaking halfway.
How can I make these potatoes crispier?
Soak the cubed potatoes in cold water for 15–30 minutes, then pat dry before seasoning.
Are these freezer-friendly?
They’re best fresh, but you can freeze leftovers. Reheat in the oven directly from frozen.
Can I double the recipe?
Yes, but use two baking sheets to avoid overcrowding and rotate pans halfway.
What’s the best oil for roasting potatoes?
Extra light olive oil works well. You can also use avocado oil or vegetable oil.
Final Thoughts
These crispy breakfast potatoes are everything a morning side dish should be—flavorful, golden, and easy to make.
Whether you’re cooking for a weekday breakfast or hosting a weekend brunch, this recipe is a no-fail crowd pleaser.
Keep it simple or add your favorite twists.
Once you try them, you’ll never go back to frozen hash browns again.
Crispy Breakfast Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 tsp sea salt or to taste
- ¼ tsp black pepper
- 1 tsp paprika or to taste
- 3 Tbsp extra light olive oil
Instructions
- Preheat oven to 425°F (220°C). Wash, peel, and dice potatoes into ½-inch cubes.
- In a bowl, toss potatoes with olive oil, salt, pepper, and paprika.
- Spread the potatoes evenly on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and crisp.
- See full steps with tips & photos → https://wimpysdiner.net/crispy-breakfast-potatoes/
Notes
- For extra crunch, don’t overcrowd the baking sheet—use two if needed.
- Swap Yukon Gold for russet potatoes if preferred.
- Add garlic powder, onion powder, or fresh herbs like rosemary for more flavor.
- Leftovers can be stored in the fridge and reheated in a skillet or air fryer for best texture.
