There's so much to love about this Breakfast Potatoes recipe made with baby red potatoes, green bell pepper and onion. They're crispy on the outside, soft in the middle, and easy to make.
Do you love breakfast recipes? Try my Eggs Benedict, Blintzes, Overnight Cinnamon Rolls, or Yeasted Waffles!
Why I love these crispy breakfast potatoes:
- Roast in the Oven – Less mess and monitoring, and keeps your stove clear to make french toast, crepes, or pancakes.
- Crispy and flavorful – These oven breakfast potatoes are roasted at high heat to get them crispy, and I love the extra seasonings and addition of onions and bell peppers for flavor.
- Easy – Only 10 minutes of prep makes these homemade breakfast potatoes the perfect side dish to any breakfast.
How to make Breakfast Potatoes:
Chop Veggies: Slice the potatoes into chunks then chop the peppers, onion, and garlic.
Combine Ingredients: Place potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, salt, and pepper in a bowl then toss to combine. Transfer to a large baking sheet (or two), spreading apart as much as possible.
Bake for about 25 minutes at 425 degrees F. Then increase the oven temperature to 500 degrees F and bake until the best breakfast potatoes are crispy and brown, about 10 more minutes.
Make Ahead and Storage Instructions:
To Make Ahead: The peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.
Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.
Recipe Variations:
- Air Fryer Breakfast Potatoes: Cook at 400ºF for 25-30 minutes or until crispy. Opening the basket a few times to toss them around, during cooking.
- Skillet Breakfast Potatoes: Add a little olive oil to a pan over medium heat. Pour the bowl of veggies into it and sauté until crispy, turning only a few times, to allow them to brown and crisp on each side. Add sausage and a whole egg to make a Breakfast Skillet.
- Healthy Breakfast Potatoes: Add any other veggies you'd like, including mushrooms, baby broccoli, spinach, or zucchini.
Serve With:
- Biscuits and Gravy
- Pancakes
- French Toast
- Eggs Benedict
- Breakfast Casserole
- How to Make Crepes
- Breakfast Quesadillas
- Crab Cake Benedict
More Breakfast Recipes:
- Air Fryer French Toast
- Buttermilk Pancakes
- Huevos Rancheros
- Yeasted Waffles
- French Toast Roll-Ups
- Strawberry Crepes
- Blueberry Muffins
- Strawberry Banana Smoothie
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Recipe
Breakfast Potatoes
Ingredients
- 2.5 pounds red potatoes , cut into bite-size 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
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Preheat 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.
- Bake: Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
- Increase oven temp to 500 degrees (or broil) until crispy, about 10-15 more minutes, tossing twice.
Notes
Nutrition
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*I originally shared this recipe September 2014. Updated January 2019, March 2022 and March 2023.
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So delicious! I had russet potatoes on hand so that’s what I used and tastes great. Thanks Lauren!
This is a great recipe with a lot of room to add your own ingredients and play around with the seasonings but I strongly suggest y’all NOT omit the seasoned salt and of course the almighty king is Lawry’s!
Can you use Yukon Gold potatoes instead of the red?
Sure, enjoy!