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Perfectly Crispy Roasted Breakfast Potatoes

The best crispy breakfast potatoes roasted to perfection in the oven. These easy roasted breakfast potatoes are heavily flavored with warming spices like turmeric, garlic and cumin, and are wonderful served with eggs, avocado, sausage or bacon! A must-make for breakfast or brunch.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

I always, ALWAYS eat my breakfast potatoes with ketchup. Or should I say I have ketchup with a side of breakfast potatoes? I can’t help that I love ketchup so much, I think I was born that way.

By the way, Trader Joe’s makes my favorite ketchup BY FAR. What’s your go-to brand?

Growing up, my mom always used to tell me I was ruining her breakfast potatoes whenever I doused them with ketchup. I told her it made them that much better.

It was pretty common for her to serve us breakfast potatoes on the weekends. In fact, I think my brother and I lived for them. They were heavily flavored and a bright yellow-orange from all the delicious spices in there. My mom often made them in a skillet with sazon spices, and to this day I still dream of their deliciousness. In fact, every time I see her I request her breakfast potatoes with over-medium eggs and creamy, ripe avocado and a side of my beloved ketchup.

breakfast potatoes on a baking sheet ready to bake

What you’ll need to make the best crispy breakfast potatoes

These delicious & easy breakfast potatoes only require a few basic ingredients and plenty cozy spices to make them perfectly crispy an truly irresistible. These potatoes are my own version of mom’s classic breakfast potato recipe. Here’s what you’ll need:

  • Potatoes: I typically use about 2 pounds of russet potatoes. I find that russet are the best for to keep nice and crispy.
  • Olive oil: gotta have plenty of oil to help crisp up the potatoes with all of that amazing seasoning.
  • Spices: here’s where it gets fun! I use a mix of garlic powder, cumin, coriander, ground turmeric, paprika, cayenne and of course, salt & pepper to season these crispy breakfast potatoes. The flavor combination is out of this world addicting, so don’t skip it!

breakfast potatoes on a baking sheet ready to bake

How to make crispy breakfast potatoes from scratch

Good news, you can make the perfect roast potatoes crispy in just three easy steps:

  1. Prep your oven & baking sheet. Preheat that baby to 425 degrees F and spray your baking sheet with nonstick cooking spray.
  2. Coat your potatoes in a bowl. Instead of adding the potatoes to the baking sheet and adding spices on top, it’s best to add everything to a large bowl and mix the potatoes well with your hands. That way the spices are even over each potato. Then add them to your baking sheet
  3. Bake, toss & bake again. Halfway through baking, you’ll want to take the potatoes out and toss them with a spatula to get all sides. At this point, I also like to crank the heat up to 475 degrees F so that they get super golden and crispy.

roasted breakfast potatoes on a baking sheet

5 tricks to making breakfast potatoes crispy

  1. Make sure the potatoes are well coated. We don’t want burnt potatoes, so use a good amount of olive oil when you’re baking these. This will help to prevent them from sticking to your pan and also create a nice crispy exterior. Promise they won’t be greasy!
  2. Season well. You’re going to love the blend of spices I use for these crispy roasted breakfast potatoes, but don’t forget to add plenty of salt and pepper to bring the flavors all together.
  3. Space out your potatoes. Be sure to evenly space out your cubed potatoes on a large baking sheet so that they bake properly. If your pan is too small, I suggest using two separate pans.
  4. Bake them in a hot oven. As I mentioned, I start my potatoes at 425 degrees F. It’s the perfect way to
  5. Crank up the heat! In this recipe, you’ll notice that you need to increase the oven temp to 475 degrees F to finish the potatoes. This will get them extra golden brown and delicious!

crispy breakfast potatoes on a plate with ketchup and a fork

Storing & reheating tips

To store: store any leftover breakfast potatoes in airtight containers in the refrigerator for up to 3-5 days.

To reheat: feel free to reheat the potatoes right back in the oven at 400 degrees F for about 10 minutes. You can also reheat them in the microwave until warmed through, though they won’t be as crispy.

 crispy breakfast potatoes on a plate with ketchup

I hope you get a chance to make these beautiful, crispy oven-roasted breakfast potatoes soon. You’re going to love them.

Dip them in whatever sauce your heart desires. Obviously, I vote ketchup.

What to serve with breakfast potatoes

Spinach & Goat Cheese Quiche with Sweet Potato Crust

Healthy Banana Oatmeal Pancakes (made right in the blender!)

Jalapeno, Pepper Jack & Turkey Bacon Quiche

Chunky Monkey Banana Baked Oatmeal

Chicken Sausage, Egg and Cheese Muffins (keto + low carb)

Peanut Butter Banana Baked Oatmeal Cups

Make Ahead Veggie-Packed Breakfast Burritos

If you make these breakfast potatoes, please rate the recipe and leave a comment below! You can also upload a photo to Instagram and use the hashtag #AmbitiousKitchen. xo!

Perfectly Crispy Roasted Breakfast Potatoes

4.91 from 21 votes
crispy breakfast potatoes on a plate with ketchup
Course Breakfast, Brunch, Dairy Free, Gluten Free, Grain Free
Cuisine American
Keyword breakfast potatoes, crispy breakfast potatoes, roasted breakfast potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 6

Delicious, crispy breakfast potatoes roasted to perfection in the oven. These easy roasted breakfast potatoes are heavily flavored with warming spices like turmeric, garlic and cumin, and are wonderful served with eggs, avocado, sausage or bacon! A must-make for breakfast or brunch.

Ingredients

  • For the potatoes:
  • 2 pounds russet potatoes, cut into ½ inch cubes
  • 2 tablespoons olive oil
  • For the spice mix:
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon red cayenne pepper
  • ½ teaspoon salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 425 degrees F. Coat large baking sheet with nonstick cooking spray to prevent sticking.
  2. Add potatoes to a large bowl, drizzle with 2 tablespoons olive oil, then add the following spices: garlic powder, cumin, coriandr, paprika, ground turmeric, red cayenne pepper, salt and pepper. Use clean hands to toss potatoes to coat the the potatoes in oil and spices. Add potatoes to the baking sheet and spread out evenly.
  3. Bake for 20 minutes, then use a metal spatula to toss potatoes, increase heat to 475 degrees F and cook potatoes for another 15-20 minutes until they are golden brown and slightly crisp to your liking.
  4. Serve with ketchup or hot sauce! Serves 6-8.

Recipe Notes

To store: store any leftover breakfast potatoes in airtight containers in the refrigerator for up to 3-5 days.

To reheat: feel free to reheat the potatoes right back in the oven at 400 degrees F for about 10 minutes. You can also reheat them in the microwave until warmed through, though they won't be as crispy.

Nutrition
Servings: 6 servings
Serving size: 1 serving
Calories: 146kcal
Fat: 4.6g
Saturated fat: 0.7g
Carbohydrates: 24.3g
Fiber: 3.8g
Sugar: 1.3g
Protein: 2.7g
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