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The Best Crispy Breakfast Potatoes: Simple Oven Roasted Recipe

A close-up shot of a mound of golden, crispy, seasoned breakfast potatoes piled high on a white plate.
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You deserve breakfast potatoes that are perfectly golden and crispy every time. This simple oven roasted recipe delivers tender insides and crunchy outsides, making it the best breakfast potato recipe for your weekend brunch or quick weekday side dish.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, scrubbed and diced into 1-inch pieces
  • 3 tablespoons avocado oil or olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh rosemary, chopped (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. Place the diced potatoes in a large bowl. For the best results, soak the potatoes in cold water for at least 30 minutes, then drain them completely and pat them very dry with paper towels. This step removes surface starch and helps them crisp up.
  3. In the bowl, toss the dried potatoes with the avocado oil until they are evenly coated.
  4. In a separate small bowl, mix together the salt, smoked paprika, garlic powder, onion powder, and black pepper.
  5. Sprinkle the seasoning mixture over the oiled potatoes and toss again until every piece has seasoning. If using, add the fresh rosemary now.
  6. Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two sheets if necessary to ensure they roast instead of steam.
  7. Roast for 20 minutes. Remove the pan from the oven and carefully flip the potatoes using a spatula.
  8. Return the potatoes to the oven and roast for another 15 to 20 minutes, or until they are deeply golden brown and wonderfully crispy.
  9. Serve your homemade breakfast potatoes immediately alongside your favorite eggs or sausage.

Notes

  • For extra crispy breakfast potatoes, you can toss them with 1 teaspoon of cornstarch along with the oil before seasoning.
  • If you prefer skillet breakfast potatoes, use a large cast iron skillet over medium-high heat. Cook in batches to avoid crowding the pan, which prevents crisping.
  • These potatoes are naturally gluten free and vegan if you skip the optional rosemary if it was mixed with butter.

Nutrition

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