Baby potatoes are tossed onions, peppers, and simple spices in this roasted breakfast potato recipe to create a savory side dish for Saturday brunch or breakfast-for-dinner evenings. Perfect alongside your morning omelette and even better with a fried egg on top!
Those of you who have been following me for awhile know that I’m a sweets-for-breakfast kind of girl. Smoothies. Yogurt bowls. Oatmeal. Pancakes. Give me alllll of them. And all the toppings.
But every one in awhile, my savory side takes over. Usually when I’m craving something savory, I go straight for my usual avocado toast. But one morning, I decided to mix it up and make some simple roasted potatoes with my eggs, and I’m so glad I did!
I love this recipe for easy roasted breakfast potatoes because it takes your basic potatoes and jazzes them up a bit with some spices, peppers, and onions. But the recipe is simple enough that you likely have most of the ingredients on hand!
No peppers and onions? No worries! Feel free to leave those out or sub for your favorite veggies.
This recipe is also super easy to double or triple, so its a perfect option to make for your weekend brunches. It also stays well in the fridge and reheats well, so its perfect to prep ahead for the week.
Ingredients in easy roasted breakfast potatoes
I love recipes like this easy roasted breakfast potatoes recipe because it’s SO easy to customize to your liking and work with what you have on hand.
That being said, here’s what I used when I prepped these potatoes. But feel free to get creative and definitely let me know what fun flavor and veggie combos you come up with!
Potatoes: I used baby potatoes that I cut into quarters. You could also use fingerling or russet potatoes, just be sure to cut them to as similar size. Sweet potatoes would also work, but you may need to adjust the cooking time.
Peppers & Onions: A great way to add some veggies and additional flavor/texture into the mix. I used a white onion, but of course, red onion would work just as well. I also think this would be great with some diced zucchini!
Spices: I used a mix of smoked paprika, garlic powder, salt, and pepper to keep things simple. You could also add a bit of chili powder or cayenne if you’re looking for a bit of a kick. These would also be great with oregano/basil/parsley for a Greek take on this recipe!
How to serve your breakfast potatoes
Another reason I love making roasted breakfast potatoes is because they are a perfect side dish to so many different types of dishes.
You can, of course, keep it simple and serve these roasted breakfast potatoes alongside your scrambled eggs or omelette. Orrrrrr you could get fancy and turn these potatoes into a dreamy hash with a runny fried egg on the top.
Not an egg person? This recipe is also great with sausage for some added protein!
And don’t feel limited to serving these potatoes just for breakfast. These roasted breakfast potatoes are also the perfect side dish alongside some simple grilled chicken or steak. These potatoes are also delicious served over a salad. So versatile!
Can I prepare these potatoes ahead of time?
This roasted breakfast potato recipe can easily be added to your weekly meal prep rotation.
To store these roasted breakfast potatoes, allow the potatoes and veggies to cool completely before packing into glass containers. This will ensure that everything stays nice and crispy! The potatoes will stay good for 4 to 5 days in the fridge.
These potatoes are best reheated in the oven or on the stovetop. Scramble up some eggs quickly while the potatoes reheat and you have a quick and healthy breakfast ready in just a few minutes.
Or, prep some hard boiled eggs alongside the potatoes and your mornings will be cooking-free!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- 3 lb baby potatoes
- 1 small yellow onion
- 1 red pepper
- 1/4 cup avocado oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 425F and line baking sheet with parchment paper
- Chop potatoes into quarters and put in large bowl.
- Dice pepper and onion and add to potato bowl.
- Toss with avocado oil.
- Mix together spices in small bowl and then add the spices to the potatoes
- Toss til well combined
- Lay flat on parchment sheet and place in oven
- Bake for 20 minutes, then stir well, an bake for another 20-25 minutes or until crispy
- Serve immediately!
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