Delicious crispy baked breakfast potatoes roasted to perfection in the oven with dried herbs, onions, garlic, and bell pepper. These are so easy to make and even better than your favorite diner’s roasted potatoes.
Breakfast Potatoes
Print Recipe
Breakfast Potatoes
Delicious crispy baked breakfast potatoes roasted to perfection in the oven with dried herbs, onions, garlic, and bell pepper. These are so easy to make and even better than your favorite diner's roasted potatoes.
Prep Time
5minutes
Cook Time
35minutes
Servings
people
Ingredients
2pispotatoesYukon good or russet, peeled and cubed to a 1/4 inch
1pisOnion (Finelychopped
3piscloves garlic finelychopped
1cupbell pepperfinely chopped, red or green or both
1/2tspsalt
1/2tspthyme
1/2tsprosemary
1/4tspcayenne
1pisdash black pepper
2tspoil
Prep Time
5minutes
Cook Time
35minutes
Servings
people
Ingredients
2pispotatoesYukon good or russet, peeled and cubed to a 1/4 inch
1pisOnion (Finelychopped
3piscloves garlic finelychopped
1cupbell pepperfinely chopped, red or green or both
1/2tspsalt
1/2tspthyme
1/2tsprosemary
1/4tspcayenne
1pisdash black pepper
2tspoil
Instructions
Preheat the oven to 400F / 205 C.
Add all of the ingredients except oil to a baking dish. Drizzle with oil and mix everything well to coat evenly.
Bake for 25 to 35 minutes or until the potatoes are tender. Broil for a minute.
Recipe Notes
I like to serve these baked breakfast potatoes hot with some ketchup but you can spice them up with your favorite hot sauce or homemade salsa.
It's important to toss the potatoes with some oil to allow for the seasoning to stick to your taters.
For Oil-free: use aquafaba and also dust the potatoes with a bit of flour
If you don't want to use fresh garlic, you could use garlic powder.
Feel free to add some chopped parsnips, sweet potatoes, fennel, beets, shallots, or carrots to this.
You can use smoked paprika instead of cayenne pepper for a milder, sweeter taste.
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