The BEST crispy Breakfast Potatoes roasted with red potatoes, green bell pepper and onion. These are even better than your favorite restaurant’s roasted potatoes and they are so easy to make!
When I was in college my friends and I always thought it was fun to make midnight trips to Denny’s. I don’t know why the fact that it was midnight or later suddenly made the idea of eating at Denny’s sound fun…but it was always really fun!
My boyfriend at the time (and now my husband) would always get the Grand Slam. And now that we’re married, “Grand Slam” breakfasts frequent our weeknight menu and Sunday brunch! What’s not to love about pancakes, eggs, bacon, and the best homemade breakfast potatoes ever?
In all seriousness, these breakfast potatoes are the best! They’re roasted in the oven with diced peppers and onion, so they’re perfectly crispy on the outside and soft on the inside. They make the best side to any breakfast item.
How to make crispy breakfast potatoes:
To make these easy breakfast potatoes, first prepare and chop all of the vegetables. Next, add all of the recipe ingredients in a large bowl and toss to combine.
Pour them onto a baking sheet and bake them for about 25 minutes. Then increase the oven temperature and bake them until they are crispy and brown (about 10 more minutes).
What to serve with potatoes for breakfast?
These potatoes would be delicious served with any breakfast items. Serve potatoes with eggs, bacon, sausage, toast, pancakes, etc.! My family particularly enjoys breakfast potatoes with biscuits and gravy, pancakes and eggs, and breakfast quesadillas.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
- Classic French Toast
- German Pancakes
- Breakfast Quessadillas
- Buttermilk Pancakes
- Egg and Sausage Breakfast Taquitos
- Cheesy Egg, Avocado, and Ham Breakfast Sausages
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Breakfast Potatoes
Ingredients
- 2.5 pounds red potatoes , cut into chunks
- 2 cloves garlic , minced
- 1/2 onion , chopped
- 1 green bell pepper , chopped
- 1 red bell pepper , chopped
- 2 Tablespoons olive oil
- 2 Tablespoons butter , melted
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
- Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
- Raise the heat to 500 degrees and bake until crispy, about 10-15 more minutes, tossing twice.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I first shared this recipe in September 2014. Updated January 2019.
JJ says
Could you substitute 2 tablespoons of olive oil/canola oil/etc for the melted butter?
Lauren Allen says
Yep! Any of those would work great 🙂
Katie says
Could you make these the night before?
Lauren Allen says
I would suggest cutting the potatoes, onion and bell pepper the night before. Store the potatoes covered in water so that they don’t brown. Then in the morning you can make them fresh and fast with everything already prepared. Otherwise you could make the recipe completely, and reheat the potatoes on a skillet in the morning. They just wont have quite the same fresh taste but would still be yummy!
Stephanie says
Can you substitute baking potatoes (ie Russett) for reds?
Lauren Allen says
Sure 🙂
liz says
Delicious! Thanks for the great instructions!
Linda says
Is there a nutrition break down available ie fat, calories from fat, carbs, etc? glisain2@sbcglobal.net
Thanks in advance!
Lauren Allen says
I’ve added nutritional information below the recipe instructions. Enjoy!
Naomi S. says
Doubled this recipe for a group of 50 women. It was a hit! Definitely a keeper.
Fred says
Excellent! Love getting these when eating out but I agree, these are better!! Thanks!
Natalie says
Do you cover the potatoes when baking?
Lauren Allen says
No, you don’t 🙂
Sara Thomas says
Also what do you mean tossing twice? Is it moving them around a little or taking them out and actually tossing them in a bowl again. Sorry if that’s a dumb question
Lauren Allen says
Take them out of the oven and stir/flip them around with a spatula, right on the pan.
Chris says
What if the peppers/onions are frozen? Should they be roasted separately for a different amount of time, or still cooked the same duration as the potatoes? Thanks!
Lauren Allen says
I would thaw them first, or roast seperatly.