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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 Breakfast Casserole, 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe September 2014. Updated January 2019, March 2022 and March 2023.
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!
I would thaw them first, or roast seperatly.
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
Take them out of the oven and stir/flip them around with a spatula, right on the pan.
Do you cover the potatoes when baking?
No, you don’t 🙂
Excellent! Love getting these when eating out but I agree, these are better!! Thanks!
Doubled this recipe for a group of 50 women. It was a hit! Definitely a keeper.
Is there a nutrition break down available ie fat, calories from fat, carbs, etc? glisain2@sbcglobal.net
Thanks in advance!
I’ve added nutritional information below the recipe instructions. Enjoy!
Delicious! Thanks for the great instructions!
Can you substitute baking potatoes (ie Russett) for reds?
Sure 🙂
Could you make these the night before?
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!
Could you substitute 2 tablespoons of olive oil/canola oil/etc for the melted butter?
Yep! Any of those would work great 🙂