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.
Growing up, my mom always used to tell me I was ruining her perfectly roasted 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, creamy, ripe avocado, and a side of my beloved ketchup.
What potatoes are best for roasting?
I find that russet potatoes are the best for using in this recipe because they get nice and crispy. You can, of course, use Yukon gold or red potatoes if you’d like.
Everything you’ll need to make the best crispy breakfast potatoes
These easy breakfast potatoes only require a few basic ingredients and plenty of cozy spices to make them perfectly crispy and 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.
- Olive oil: gotta have plenty of oil to help crisp up the potatoes with all of that amazing seasoning. Avocado oil would also work well.
- Spices: here’s where it gets fun! I use a mix of garlic powder, cumin, coriander, ground turmeric, paprika (smoked paprika if you like the smoky flavor), 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!
- For topping: you could serve these potatoes with fresh herbs like parsley if you’d like!
How to make crispy breakfast potatoes from scratch
Good news, you can make the perfect roast potatoes crispy in just three easy steps. No frying required! Here’s how to do it:
- Prep your oven & baking sheet. Preheat that baby to 425 degrees F and spray your baking sheet with nonstick cooking spray.
- Coat your potatoes in a bowl. Instead of adding the potatoes to the baking sheet and adding a sprinkle of 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 in a single layer to your baking sheet with or without parchment paper.
- 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.
Should I peel the potatoes?
No need! I typically keep the skin on the potatoes before roasting them up. If you prefer your potatoes peeled, then go for it!
5 tricks to making breakfast potatoes crispy
- 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!
- 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.
- 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.
- Bake them in a hot oven. As I mentioned, I start my potatoes at 425 degrees F. It’s the perfect way to
- 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!
Adding them to a breakfast burrito?
I recommend cubing your potatoes pretty small if you’d like to add them to a breakfast burrito, omelet, scramble, or breakfast hash so that you don’t get too big of a potato chunk in each bite. About 1/4-inch cubed should be good.
Make-ahead breakfast potatoes
If you know you’ll be in a time crunch when breakfast rolls around, feel free to cube your potatoes up to 2-3 days beforehand and store them in an airtight container in the refrigerator!
Storing & reheating tips
- To store: store any leftovers 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.
What to serve with breakfast potatoes
- Spinach & Goat Cheese Quiche with Sweet Potato Crust
- Healthy Banana Oatmeal Pancakes (made right in the blender!)
- Maple Apple Breakfast Chicken Meatballs
- Grandma’s Buttermilk Blueberry Pancakes
- Chunky Monkey Banana Baked Oatmeal
Get all of my breakfast recipes here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Crispy Oven-Roasted Breakfast Potatoes
Ingredients
- For the potatoes:
- 2 pounds russet potatoes, cut into ½ inch cubes
- 2 tablespoons olive oil
- For the spice mix:
- ¾ teaspoon garlic powder
- ¾ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon paprika
- ¼ teaspoon red cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F. Coat large baking sheet with nonstick cooking spray to prevent sticking.
- 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.
- 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.
- Serve with ketchup or hot sauce! Serves 6-8.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 21st, 2020, and republished on April 23rd, 2025.
Do I boil the potatoes before I cook them in the oven?
Nope! They’ll cook in the oven 🙂
These are restaurant quality yet so easy to make! They will definitely be on the menu any time I’m making a brunch to impress 🙂
Perfect brunch table addition!!
Followed the recipe exactly and they were perfect! Making again 5 days later
So happy to hear you were a fan of them!
if I cut the potatoes a day ahead of time, would I go ahead and put the oil on or store them in water in the refrigerator…?
I’d recommend storing them completely covered in cold water to prevent oxidation.
I’ve been pan frying potatoes and onions for decades. This is my new and best method for breakfast potatoes. I used vegetable oil, meat tenderizer, and a blast of fresh ground black pepper. This recipe is definitely inspirational for lunch and dinner as well. Your recipe is absolutely a breath of fresh air. Super easy to make and super delicious. I guarantee anyone making these potatoes will go back for a 2nd helping.
✌❤ from Saint Peters, MO
Troy
Amazing!! So happy you found this recipe 🙂 It’s a staple in our house!
Fantastik flavor so easy to make. Thank you for the recipie
Absolutely! Glad you enjoyed 🙂
These are the best breakfast potatoes !!! Always come out so crisp and perfect.
Agreed! So glad you love them!
Wow! These are amazing. They’re perfectly seasoned and crispy. These will be in my regular rotation.
Absolutely! Glad you loved them 🙂
I only had paprika, cayenne pepper, salt, and pepper for spices but your instructions to bake were wonderful. They still turned out great absolutely a keeper recipe. Thank you..
Amazing! So glad you enjoyed!
Wonderful recipe. Made a big surprise brekkie for wife and 2.5 year old son. I diced mine a little fiber so I just went 15(425) & 15(475). Just keep an eye on in that case b/c YMMV. Also, was little liberal with cayenne pepper and toddler had a little surprise but he still liked them. 😊
Thanks You
PS: served with TJ’s Applewood smoked 🥓 thick cut, Dave’s Killer 🥖 toasted, eggs scrambled for them and over medium for me, fresh Ranier 🍒 & strawberries, & finally a few blueberry waffles. Al surprised wife with some decent Prosecco & freshly squeezed Tangerine juice.
This was mine before I created an account. Like your ambition kitchen 😆
I’m a dork.
Oh yeah and fresh Rosemary was a nice add. Also, a bit of Siracha and or ketchup is nice if u prefer condiments….
Perfect! Haha glad you enjoyed!
I was craving potatoes for breakfast today and I came upon this recipe because it was simple and easy. I made some minor adjustments to my recipe due to what I had available. Here is what I used instead:
– Premium gold potatoes (I used 5 since they were pretty small)
– Avocado oil
– Sea salt, Curry Powder, Black ground pepper, Ground Tumeric, Red pepper flakes, and Ground basil leaves. (I measured with my eyes so not an exact measurement)
But regardless they came out SO YUMMY!! I would definitely make again when I have more time on my plate. I am also a HUGE fan of ketchup so I ate it with that and ot was LOVELY! Definitely recommend this for easy breakfast ideas, although it takes quite a bit of time but you can do something in between while waiting. (I wish I could show a pic because
Love that! Great idea with those different spices, too 🙂
These look amazing! My plan is to prep them early. Do you recommend coating them in spices and oil before refrigerating? Or store them in water, then drain and season just before baking to keep them from turning brown?
Great idea! You can actually do either – marinate them overnight in the fridge OR store them in water and season + bake after draining the next day.
Excellent and delicious! Really fantastic crispy on the outside all fluff on the inside. thank you!
Absolutely!!
Tried this recipe to make with some scrambled eggs on the side. The potatoes are delicious! I didn’t have turmeric on hand but all the other spices were enough.
Perfect! Glad you enjoyed!
I was looking for an over recipe for breakfast potatoes and found this one. So happy I did because they turned out great! I used Idaho Potatoes instead (all I had) and sprinkled green onions and Parmesan on them after I took out of the oven. Will definitely keep in my recipe book.
Love the idea of adding parmesan! These are the best!
I can’t wait to make this for a brunch I am having tomorrow with 16 people. Does this recipe serve 4, or 6-8 people, as the recipe shows both numbers of servings.
I will be making this recipe today for a brunch I have tomorrow with 16 people. I want to make sure I know how many people this recipe feeds as in one place it says 4, and in another it says 6-8. Thank you.
Please disregard!! I thought it said serves 4, but it says serves 6!! And I am wearing glasses! I will go with serves 6. Thank you.
I didn’t know that I could make delicious restaurant quality potatoes like this at home. I have been using this recipe for a couple of years now and our family absolutely loves it. So simple too. I’ve tried salt free seasoning as well as some some and it’s also worth a try. Thank you for sharing.
Aw yay! This means so much to me, glad you’re loving this recipe and it is a hit for the whole family ❤️🙂
Really good! I cut my potatoes ahead of time and put them in a bowl of water so they wouldn’t brown. They turned out great!! Definitely crispy which is so hard to do with potatoes it seems. Will make again!
Perfect! Glad these turned out great for you!
Too much turmeric for my liking.
Delicious! Crispy and perfectly flavored. Even my kiddo who usually won’t eat potatoes asked for seconds and thirds. We will make these again very soon.
The best! So glad everyone enjoyed this recipe ❤️
Spectacular oh my goodness!! Best breakfast potatoes I’ve had by far, the spice combo is magical, and they are crispy yet fluffy inside as promised! I used Russets. Super delicious in my breakfast burrito, would be delicious with any egg dish!
Just found you on TikTok lovin your cooking
Yay! I am so glad 🙂 Welcome!
I prepped a batch of these for breakfasts this week and they are fantastic! I did use yukon gold potatoes so they needed about 5 minutes less at the end for the perfect texture. To reheat the leftovers, I popped them in my air fryer at 325 for 4 minutes so they would still be crispy. Best breakfast potatoes!!
Love this recipe. Made it many times! Looking forward to making it for Christmas Eve breakfast this morning!
These were AMAZINGAAA!! I added chopped green onion and crumbled bacon when I took them out to flip. At 2 min remaining @475° I threw on some shredded aged cheddar🤤 topped with chives and served with nummy Sour cream…yes, and Ketchup lol. The spices in your recipe are EPIC, definitely tossing out the old way I seasoned potatoes!
Thanks again!!
Michelle🇨🇦
Omg that all sounds INCREDIBLE!! What a perfect breakfast. Glad you loved them!
My favorite breakfast potatoes! And dinner potatoes! Also good for lunch 🙂 super easy to make. Once I didn’t have turmeric and only had curry powder so I did a dash of that and the potatoes still turned out great!
Haha yes good for any meal!! Great idea to add curry powder 🙂