Home Recipes Breakfast Savory Roasted Breakfast Potatoes Recipe
by Jennifer Debth
14 Comments
5 from 4 votes
This post may contain affiliate links. Read our disclosure policy.
Slightly crispy exterior with perfectly fluffy centers, and smothered in butter and spices, these Roasted Breakfast Potatoes are quick, EASY, and completely addicting.
ThisRoasted Breakfast Potatoes Recipe is TOTALLY drool worthy.
Quick Navigation
- General
- Ingredients
- Get the recipe
- Frequently Asked Questions
- How to store
- Nutrition information
They’re easyenough for ANY week morning, but impressive enough for your Sunday brunch gathering . . . and tasty enough to serve toall your neighbors that you invited over on a random Thursday for a gigantic “leftovers for dinner” party.
Is that just me? 😉
#lifeofafoodblogger
Slightly crisp on the outside, ultra fluffy in the center . . . these potatoes have the perfect texture!
They’re also smothered in butter and spices and oh yeah are made on ONE sheet in the OVEN.
Yep. Another sheet pan wonder coming your way today!
Let me back it up for a second though and talk about the “leftovers for dinner” party we had.
So. You guys know. Trevor and I have a food blog. 😉
We make a LOT of food and we work more than we’d like.
But wewouldn’t change it for anything.
One of our goals for 2017 has been to actually take Saturday’s/Sunday’s off so we can enjoy our lives a little bit and relax.
Because of this, I’m batchrecipe testing/photographing/filming.
Because of this, earlier thismonth, at one point, I had leftover:
- Crockpot Mexican Chicken
- Mint Oreo Cream Cheese Ball
- Roasted Breakfast Potatoes
- Healthy Chocolate Banana Muffins (coming Friday!)
- Pesto Pasta Salad (coming soon!)
Obviously, that’s a LOT of food. While Trevor and I truly do WANT to eat all of the above deliciousness, we just can’t keep up.
The result? Leftovers for Dinner Parties!
The neighbors all loved the recipes, but I think these Roasted Breakfast Potatoes really stood out.
Which, letmetellyou, is awesome, because this recipe is crazy easy.
Simply dicesome potatoes – I used tri colored petit potatoes and sweet potatoes – red bell pepper, green bell pepper, and yellow onion.
Toss the above on a baking sheet with melted butter and spices: cayenne pepper, paprika, black pepper, garlic powder, and salt.
Cook the above at 425 degrees F for 20 minutes.
Devour the above and make 25 more batches. 😉
These Roasted Breakfast Potatoes are seriously good.The slightly crispy exterior with perfectly fluffy centers, and the whole smotheredin butter and spices situation, make these Roasted Breakfast Potatoes completely addicting.
And don’t forget, minimal prep, quick cook time and hellloooo one sheet wonder!
PS – You could TOTALLY make these vegan, by using your favorite oil or vegan butter. PLUS, these are gluten free, so these are PERFECT for anyone with certain food allergies.
#breakfastpotatowinning
– Jennifer
Roasted Breakfast Potatoes Recipe
5 from 4 votes
Slightly crispy exterior with perfectly fluffy centers, and smothered in butter and spices, these Roasted Breakfast Potatoes are quick, EASY, and completely addicting.
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 people
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
- 1 pound potatoes diced or quartered depending on size (I used sweet potatoes and tri colored petit potatoes)
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 small yellow onion diced
- 1/4 cup unsalted butter melted, use vegan butter if vegan
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Paprika
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
Recipe Video
Instructions
Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
Place potatoes onto baking sheet and toss with melted butter and spices.
Bake for 20 minutes, stirring halfway through.
Serve and enjoy!
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:6 Months
Reheat:Microwave or heat on stovetop
*Storage times may vary based on temperature and conditions
Notes
I topped these with crumbled feta and cilantro!
Feel free to double or triple the recipe to feeda crowd!
People Also Viewed
Air Fryer
Savory
Savory
Savory
Savory
Savory
Nutrition Information
Nutrition Facts
Roasted Breakfast Potatoes Recipe
Amount Per Serving
Calories 185 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 597mg26%
Potassium 558mg16%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 695IU14%
Vitamin C 44.9mg54%
Calcium 37mg4%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: easy, healthy, roasted veggies
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Breakfast
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Rick
Houston, Texas
looks really good, like the kind of spices, had to increase amount. to 48 for a men’s meeting at church sat.
Reply
Rick
Houston, Texas
Reply
Anonymous
Mayer, Minnesota
Reply
Anonymous
Orlando, Florida
Reply
Marilee
Is the silicone necessary to bake the potatoes so quickly or could one use aluminum foil?
Reply
Jennifer @ Show Me the Yummy
Aluminum foil should be just fine 🙂
Kristen
Breakfast potatoes are not given enough props! They are the PERFECT way to round out breakfast (or in my case, turn into a complete meal–LOL!) These look great!
Reply
Jennifer @ Show Me the Yummy
Thank you so much Kristen!!
Janet
Yummy!!! You showed me!
Reply
Jennifer @ Show Me the Yummy
Haha!! Thanks Janet!!
Leave a Comment/Rating
Filter Comments
All Comments 0 Questions 0 Reviews