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These baked breakfast potatoesareso easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with myhusbands’ cousin’s family while inSeattle and she made these potatoes. It seemed so obvious to me once she made them.
The ingredients are pantry staples:Yukon potatoes, oil and simple seasoning.Roasting is the best cooking method for potatoes – that golden exterior protects thecreamy centers and each bite is delicious.
P.S. Check out our (super easy) secretmethodfor choppingpotatoes. It will change the way you dice!
Tips for Success with Breakfast Potatoes:
*A silpat (silicone liner) is recommended because it can withstand broiling at the end. You can use parchment if you don’t broil at the end. Without lining your baking sheet, potatoes will stick and be difficult to turn.
*Add salt just before putting the potatoes in the oven.DO NOT let them sit after this or they will start releasing juice which will adversely affect how your potatoes roast and get crispy.
*You can easily double this recipe to feed a larger crowd, but use a LARGE baking sheet like this one.
Ingredients for Breakfast Potatoes:
2 lbs Yukon gold potatoes
1 tsp sea salt, or to taste
1/4 tsp black pepper
1tsp paprika, or to taste
3Tbsp extra light olive oil (or any high heat cooking oil)
1 Tbsp parsley, finely chopped, optional garnish
How to Make Breakfast Potatoes:
Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11×17)see note above on silpat vs. parchment.
1. Rinse and peel potatoes. Dice them into 1/2″ thick cubes. I use the large blades on this food chopper(which is a huge time saver for these breakfast potatoes and many of our chopped salads). Note: these potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.
2. Placepotatoes in a large bowland toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to combine and evenly coat potatoes.
3. Immediately transfer potatoes to linedbaking sheet in a single layer and bake at 400˚F for 20 minutes or until cooked through. Stirpotatoes quickly then set the oven to broil and bake an additional 3-4minutes or until golden brown. Serve sprinkled with parsley if desired.
Breakfast Potatoes Recipe
These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!
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Prep Time: 5 minutes mins
Cook Time: 24 minutes mins
Total Time: 29 minutes mins
Ingredients
Servings: 4 sides of potatoes
- 2 lbs yukon gold potatoes
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1 tsp paprika, or to taste
- 3 Tbsp extra light olive oil, or any high heat cooking oil
- 1 Tbsp parsley, finely chopped, optional garnish
Instructions
Preheat oven to 400˚F and line a large (11x17) rimmed baking sheet (see note on using Silpat vs parchment). Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to evenly coat potatoes.
Immediately transfer potatoes to the lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.
Notes
*Tips for Success with Breakfast Potatoes:
1. A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes, since it may burn in the high heat.
2. Add salt just before putting the potatoes in the oven. DO NOT let them sit after salting because it may change the potatoes' texture.
3. You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
4. These potatoes would work just fine unpeeled if you prefer to scrub potatoes and leave the skins on.
Nutrition Per Serving
269kcal Calories40g Carbs5g Protein11g Fat2g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat596mg Sodium968mg Potassium5g Fiber2g Sugar251IU Vitamin A45mg Vitamin C29mg Calcium2mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Breakfast Potatoes Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Potatoes
Skill Level: Easy
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These breakfast potatoes were well loved by the adults and kiddos. I hope your family (and friends) love them too!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.
What are breakfast potatoes made of? ›
Similar to Hashbrowns, they only require a few ingredients you probably have on hand.
- Potatoes – I prefer Yukon Gold Potatoes, but any potato will work (red potatoes, russet potatoes, and even sweet potatoes, though they won't be as crispy). ...
- Salt and pepper – be sure to add salt just before baking.
- Paprika – add to taste.
We love eating potatoes at any meal, but they really can't be beat at breakfast time. Whether you go for hash, a Spanish tortilla with thinly sliced potato and onion, home fries, or crispy roast potatoes, no breakfast spread is complete without at least one potato-centric dish.
Why are my breakfast potatoes soggy? ›
Pouring cool or room temp oil over the potatoes is a sure fire way to end up with soggy spuds.
What happens if you don't boil potatoes before frying? ›
There are lots of recipes that call for par-boiling the potatoes first to reduce the amount of cooking time, but it's an extra step and an extra pan to wash. If you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam, which helps cook the potatoes through.
Why won't my fried potatoes get crispy? ›
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
What do Americans call breakfast potatoes? ›
Home fries are cubed, wedged, or sliced potatoes that are pan- or skillet-fried. In America, home fries are traditionally served for breakfast in place of hash browns.
Are Mcdonald's hash browns real potatoes? ›
Ingredients: Potatoes, Non-Hydrogenated Vegetable Oils (Sunflower, Rapeseed, in varying amounts), Salt, Maize Flour, Dehydrated Potato, Dextrose, Stabiliser (Diphosphates), Black Pepper Extract. Prepared in the restaurant using non-hydrogenated vegetable oil.
What's the difference between latkes and hash browns? ›
Latkes also aren't hash browns. Hash browns are all about crispy, burnished crust, with just enough potato-y center to gain a third dimension and a little give. A latke's interior should be plump and slightly cakey, but yielding, with recognizably rustic strands of potato intertwined with onion.
Can you cut breakfast potatoes the night before? ›
If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
A general rule of thumb is to parboil potatoes until they are fork-tender but not falling apart, this can range anywhere from 15 minutes for small potatoes to 25-30 minutes for large whole potatoes.
Does Chick Fil A have potatoes? ›
Waffle-cut potatoes cooked in canola oil until crispy outside and tender inside.
Why did my potatoes turn grey when I cook them? ›
This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.
Does soaking potatoes in water make them soggy? ›
The Correct Soaking Time Depends On The Size Of The Fry
When making thicker-cut fries, the potatoes shouldn't soak for more than 24 hours — or 12 if you're prepping super-thin shoestring fries. After too long, the potatoes may start to absorb water, which could result in mushy fries.
Should you rinse hash browns? ›
To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Is it better to boil fries before frying? ›
Soaking them either in cold water or parboiling them will ensure a lot of starch is removed and that they will cook properly. If going for the crispier, crunchier Method 2, the white vinegar is an absolute must because it will make sure the fries hold their form and won't crumble while parboiled.
Is it better to blanch potatoes before frying? ›
Fresh fries are best blanched. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown.
How do you soften potatoes before frying them? ›
Boil your cut potatoes in a pot of salted water for about 5 minutes, just until they begin to soften and become slightly translucent. Remove them from the water and let them air dry on paper towels.
Do you boil or fry first? ›
It depends on the type of meat and the recipe. Some recipes call for the meat to be boiled first, while others may call for it to be fried or grilled. Never “boil” meat, unless you're braising, or like, simmering it in flavors (a la corned beef).
