Crispy Oven Roasted Breakfast Potatoes (Easy & Golden)

Crispy Oven Roasted Breakfast Potatoes are for mornings when you want a crunch you can hear across the kitchen. They roast up with deeply golden edges and a fluffy interior that pairs easily with eggs, grilled sausage, or a simple avocado plate. This is a hands-off, family-friendly recipe that works just as well for weekday breakfasts as it does for weekend brunch. They also reheat beautifully, which makes them reliable for next-day breakfasts. If you enjoy a Mediterranean variation, try my crispy roasted Greek potatoes, they use the same crisp technique.

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Ingredient Lineup

• 2 lbs Russet potatoes, scrubbed and diced into 1-inch pieces
• 3 tablespoons avocado oil (or olive oil)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Method

1. Preheat your oven to 425 degrees Fahrenheit, and line a large baking sheet with parchment paper for easy cleanup, pro tip: allow the oven to fully reach temperature before the potatoes go in to start that immediate sear.
2. Place the diced potatoes in a large bowl, the secret to crispy potatoes starts here, soak the potatoes in cold water for at least 15 minutes to remove excess starch, pro tip: longer soaks, up to 30 minutes, give even more crunch.
3. Drain them completely, then dry the potatoes thoroughly using a clean kitchen towel or paper towels, this step is crucial for achieving a golden, crispy exterior, pro tip: pat and air-dry on a rack for a few minutes if you have time.
4. In the same bowl, toss the dry potatoes with the avocado oil until they are evenly coated, pro tip: use just enough oil to coat every piece, excess oil causes sogginess.
5. In a small separate bowl, mix together the smoked paprika, garlic powder, onion powder, dried rosemary, salt, and black pepper, pro tip: crush the rosemary between your fingers to wake up the oils.
6. Sprinkle the seasoning mixture over the oiled potatoes and toss again until every piece has the seasoning attached, pro tip: a silicone spatula gives an even toss without mashing the edges.
7. Spread the seasoned potatoes in a single layer on the prepared baking sheet, do not overcrowd the pan; use two sheets if necessary, overcrowding causes steaming, not crisping, pro tip: give each cube at least a half-inch gap for proper airflow.
8. Roast for 20 minutes, then remove the pan and carefully flip the potatoes, pro tip: use a metal spatula to get under each piece without tearing.
9. Return to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and wonderfully crispy on the outside and tender inside, pro tip: rotate the pan halfway through this second stage for even browning.
10. Remove from the oven, sprinkle with fresh parsley, and serve immediately as your favorite quick breakfast side dish, pro tip: a light squeeze of lemon brightens the whole tray if you’re serving with richer mains.

Nutrition Breakdown

• Serving size: about 1 cup (roughly 1/4 of the recipe), this depends on how thick you dice the potatoes.
• Calories: approximately 240 per serving, using avocado oil and no added butter.
• Protein: about 4 grams per serving, from the potatoes themselves.
• Carbohydrates: roughly 34 grams per serving, mostly from the potatoes.
• Fat: roughly 10 grams per serving, from the oil.
• Fiber: about 3 grams per serving, thanks to the potato skins when included.
• Health insight: This recipe is a balanced source of complex carbs and modest fat, and swapping avocado oil for olive oil keeps the profile heart-friendly while preserving crisp.

Perfect Pairings

• Serve alongside sunny-side-up eggs and a drizzle of hot sauce for a classic, fast breakfast combo.
• Pair with a simple bowl of Greek yogurt and smoked salmon for a brunch that feels elevated but stays easy.
• Add as a side for a midweek roasted chicken dinner, especially during cooler months when hearty sides are welcome.
• For spring mornings, pair with asparagus and a soft, runny cheese to lean into seasonal produce.

Smart Reheat Tricks

• Refrigerator storage: keep cooled potatoes in an airtight container for up to 4 days.
• Freezer storage: flash-freeze spread on a tray, then transfer to a freezer bag for up to 2 months, best for meal prep.
• Optimal reheating: re-crisp in a 425 degree Fahrenheit oven or under the broiler for 5 to 8 minutes, or pan-fry in a hot skillet with a tiny splash of oil for best texture.
• Freshness tip: add a sprinkle of fresh herbs or a squeeze of lemon after reheating to revive brightness.

Expert Tips

• Use Russets for the right starch balance, they crisp externally while staying fluffy inside.
• Don’t skip the soak and dry steps, removing excess surface starch then thoroughly drying is the single biggest texture booster.
• Spread in a single layer and resist crowding, high heat and good airflow are your crisping partners.
• If you want extra crunch, toss the potatoes with a tablespoon of cornstarch before oiling, it creates a light, crisp crust.
• For uniform doneness, keep the dice size consistent, 1-inch pieces are the sweet spot.

Flavor Experiments

• Seasonal: Spring Lemon-Herb — toss with lemon zest, chopped dill, and a pinch of sumac after roasting, it brightens the tray and pairs beautifully with eggs.
• Gourmet: Truffle-Parmesan Finish — lightly mist with truffle oil after roasting then grate fresh Parmesan, serve as an indulgent side for weekend breakfasts.
• Playful: Smoky-Chile Maple — add a teaspoon of smoked chipotle powder to the seasoning and finish with a light brush of warm maple for a sweet-spicy contrast.

Mistakes to Avoid

• Overcrowding the pan, fix: use a second sheet or roast in batches to keep edges crisp.
• Skipping the soak or drying step, fix: plan 15 to 30 minutes for a cold water soak and thoroughly pat dry to avoid soggy results.
• Applying too much oil, fix: measure oil and aim for an even light coat so the potatoes brown instead of fry in oil.
• Using mixed potato sizes, fix: cut evenly so smaller pieces don’t burn while larger ones remain undercooked.
• Forgetting to flip mid-roast, fix: turn the potatoes after the first 20 minutes for even color and crunch.

What to Do with Leftovers

• Breakfast hash upgrade: chop leftovers finely, fry with diced onion and bell pepper, top with a fried egg for a quick skillet hash.
• Crispy potato tacos: toss reheated potatoes with salsa and cilantro, stuff into warm tortillas with avocado and cotija.
• Potato and grain salad: cool chopped potatoes, toss with farro, arugula, lemon vinaigrette and a scattering of feta for a hearty lunch.

Quick Questions

Q: How do I make these potatoes extra crispy without frying?

A: Prioritize removing surface starch by soaking, dry completely, use a high oven temperature, and spread in a single layer to avoid steaming. A light cornstarch dust before oiling can create extra crunch without deep frying.

Q: Can I use Yukon Gold instead of Russets?

A: Yes, Yukon Gold work well and give a creamier interior, but they have less starch so expect slightly less crunch. Compensate by drying exceptionally well and consider a cornstarch dust for added crisp.

Q: Is it okay to season after roasting rather than before?

A: You can finish with salt and fresh herbs after roasting to preserve bright flavors, however pre-roasting seasoning helps the spices adhere and flavor the interior; do both for best results.

Q: Will the skin on or off change cooking?

A: Leaving skins on adds fiber and helps the pieces hold together during roasting, just be sure to scrub and dry well; thin-skinned varieties crisp faster, monitor closely.