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 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.
These breakfast potatoes, of course, double as a lovely side dish for dinners as well. Any way you enjoy them will be delicious!
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 them ahead of time
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.
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
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!
Perfectly Crispy Roasted Breakfast Potatoes
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
-
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.
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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.
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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
68 comments
I love a large dollop of ketchup with my potatoes too. It has to be good ketchup though. I’ve gotten picky as I’ve aged. Looking forward to trying these for Christmas morning. I’ll top mine with a couple of poached eggs.
I like the combo of spices in these!! Breakfast potatoes are always a hit!!
I’ve made it previously and they were delish but my husband was working making it again this Sunday I know he’ll love it. thanks, it’s super simple
Perfect! Enjoy 🙂
Primal Kitchen ketchup is my jam! No sugar added. ❤️
Yum!
So delicious!!
Totally agree. These would be delicious with poached eggs!
Breakfast potatoes used to be my absolute favorite. Now I prefer to use butternut squash, sweet potato, kabocha squash, parsnips, or purple potatoes! I definitely will try this recipe but will use different types of root vegetables for experimentation. But you can’t go wrong with dipping these potatoes in ketchup and spicy chili sauce! Best breakfast side in the world!
Love root veggies for breakfast, too 🙂
The absolute best breakfast potatoes! I’ve made these the past 4 weekends in a row … so simple and tasty! Thank you so much for a new fav!!
So happy to hear that! Love these for weekend brunch.
Getting ready to make this recipe while my date from LAST night sleeps IN LOL 😂🤣 😂! Let’s just hope my fire alarm doesn’t go off. Thanks for this share I can’t wait to try the recipe. I will definitely let you know how they turn out. I would like to say, however, I enjoyed the story behind these delicious looking ‘taters’! 🤞🤗😍🤔🤲🙏🏿
Haha perfect!! Hope you loved them 🙂
These are soooo yum !!! I’m obsessed with all thing potatoes & this is by far my favorite recipe
Also, shout out to Mandy from Alabama –
These potatoes should have that man proposing to you !
Love that!!
When you first bake the potatoes for 20 minutes before you crank up the heat, at what temperature to bake them first?
425 🙂 Just check the recipe instructions!
great for brunch!!
Delicious crispy potatoes! I left mine to cook for a full 50 min at the 425 and loved the texture. Also, the full 1/4 tsp cayenne pepper was a little strong for me on my first batch so I only put in a 1/8 tsp the second time and prefer them just a little bit more for breakfast but if you like spice-keep the full amount! Would recommend and will be making again!
Perfect! Glad you enjoyed!
Good stuff! My husband who is not a potato fan liked it too! I had wondered if the spices would be too much but I think it was just right. I did light hand the cayene pepper though for my littles. Thanks for a delicious recipe and one that’s baked too!
Amazing! Glad these were a hit 🙂
Muy Buenos! Gracias,
Glad you enjoyed!
The spice mix on this is perfect and they turn out so crispy!
So good! I love these for every meal 🙂
Wonderful!!! I always have a hard time getting my potato s crispy but these turned out perfect!!!
Amazing! I’m glad you found this recipe 🙂
Loved these potatoes. They were fast and easy to prepare. Used parchment paper and they came out crispy and not sticking to the pan, so I didn’t use the spray nor did I flip them halfway. Dellllllicious!
Perfect! So glad you loved them!
Another amazing recipe! We’ve been making lots of brunches at home lately and these were a hit – and so easy. We may disagree on the serving size though 😉
We’ve been loving at-home brunches, too! Glad you loved these!
The absolute best! Just potatoes, nothing else other than a lovely array of spices. I’m no cook but feel like a chef when I make and serve these! Haha
They’re simple but so delicious! Glad you enjoyed 🙂
Simple and good!
Glad you like them!
I used a simple mix of garlic, pepper, and pink salt. They come out PERFECT every time !
To quote my husband: “Crispy but perfectly soft on the inside.” These were so simple to make, and it’s the first time I really got a good crust on them. I think you found the secret at raising the oven temp halfway through. Left out the cayenne and garlic powder, and they were still super flavorful. Thanks for another fantastic recipe, Monique!
Amazing! So happy to hear that 🙂
Seriously the best and easiest breakfast potatoes. So flavourful and perfectly crisp. This is the only breakfast/brunch potato recipe you’ll ever need. I have made it so many times and it never disappoints.
I love this recipe! The seasoning is delicious and this recipe hits the perfect balance between delicious and simple, most other crispy potato methods call for parboiling and all this other mishegas – who has the time first thing in the morning? I do find myself having to make some tweaks though- I cut the potatos into 1 inch cubes – not half inch – and only let the potatos stay in for 35 minutes total, and I toss them a few times. Following the recipe to the T with half inch potatoes for 35-40 minutes without tossing in between results in burned potatoes.
Everyone’s oven runs differently including how air circulates. I’m glad you found a solution that works for you! These are so good!
I loved this recipe, and you made it look really easy to make. Thanks for sharing.
So happy to hear that!
These are so good! Very easy to make and the spice blend is so good – perfect mix of savory and a little kick from the cayenne. Definitely going to be a staple in my breakfasts from now on. Thank you for getting me out of my breakfast rut with these!!
Absolutely! My fav breakfast side 🙂
Delicious but mine came out over done. After you flip them and put back in oven at 475 only cook them 5-7 min. I still gobbled them down because they smelled so good! I made same recipe for dinner to accompany steaks and green beans but I cut the potato length wise into long sticks. Fabulous! Make them just reduce time at end. Happy yumm!
Everyone’s oven temps can run slightly differently, but good to know to just take them out a bit earlier! Love the idea of making them into “fries” 🙂
Loved this! I’m a big spices, spicy and potato fan so this was a hit! Even the potato hating man said best ever. I always pan fry so this was great to try a different method. Stove top is always over crowded so space saving too! I just got a new spice- morita chipotle from Silk Road, so used that in place of cayenne for the heat, brought a wee bit of Smokey flavour.
The turning up the heat is key, I think I will try that with more roasted veg, I find it challenging to get that crispy burnished edges without overcooking.
Thank you for this amazing recipe! This is now my fave food blog ♥️
Love it!! And yes that extra heat works magic on these. So glad you’re finding favorite recipes here 🙂
Love this recipe.
Your instructions are clear and precise… You are so right about increasing the temperature at the end.
Great site:}
Glad that you enjoy them and that the notes are helpful! 🙂
The perfect breakfast (or anytime) potatoes!! Crispy and deliciously seasoned.
Haha I could eat them anytime, too!! 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 🙂
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!
Love this recipe. Made it many times! Looking forward to making it for Christmas Eve breakfast this morning!
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!!
Just found you on TikTok lovin your cooking
Yay! I am so glad 🙂 Welcome!
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!
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 ❤️
Too much turmeric for my liking.