These crispy breakfast potatoes are a game-changing morning side dish that’s ready in just 50 minutes. Golden-brown on the outside, perfectly tender inside, and seasoned to perfection – they’ll turn your ordinary breakfast into something extraordinary. With only 267 calories per serving and packed with potassium, these homestyle potatoes deliver both nutrition and incredible flavor. They’re the kind of breakfast potatoes you’d expect from your favorite diner, but even better because you can enjoy them in your cozy kitchen.
Ingredients
- Red Potatoes: 2.5 pounds, cut into uniform bite-sized chunks for even cooking
- Aromatics: 2 cloves minced garlic, 1/2 chopped onion for rich flavor
- Bell Peppers: 1 green and 1 red, chopped for color and crunch
- Fats: 2 Tablespoons each of olive oil and melted butter for perfect crispiness
- Seasonings: Seasoned salt, cayenne, black pepper, and kosher salt for robust flavor
Instructions
- Preparation: Preheat your oven to 425°F while gathering all ingredients
- Mixing: In a large bowl, combine potatoes, garlic, onion, peppers, oils, and all seasonings until evenly coated
- Initial Baking: Transfer to a rimmed baking sheet and bake for 15-20 minutes, tossing twice for even browning
- Final Crisping: Increase temperature to 500°F and continue cooking for 10-15 minutes, tossing twice until golden and crispy
- Serving: Remove from oven and serve immediately while hot and crispy
Cooking Techniques
The magic of these breakfast potatoes comes from two-stage cooking! Starting at 425°F helps cook the potatoes through, while the final blast at 500°F creates that amazing crispy exterior. When you toss the potatoes during baking, use a spatula to flip them onto their other sides – this helps every piece get that golden-brown crunch you’re looking for. If your potatoes aren’t browning as quickly as you’d like, try spreading them out more on the baking sheet. More space means better browning!
Variations & Substitutions
These potatoes are super flexible! You can swap red potatoes for Yukon Gold or russet – just make sure to cut them into similar-sized pieces. Not a fan of bell peppers? Try adding mushrooms instead. For extra kick, toss in some diced jalapeños or bump up the cayenne. You can also make these dairy-free by using all olive oil instead of the butter/oil combo. Want them extra savory? Add some smoked paprika or Italian seasoning to the mix!
Serving Suggestions
These potatoes make the perfect side for any breakfast spread! Serve them hot alongside eggs any style, crispy bacon, or breakfast sausage. They’re amazing tucked into breakfast burritos or topped with a fried egg and hot sauce. For brunch, set out some sour cream, chopped chives, or shredded cheese so everyone can add their favorite toppings. These potatoes also taste great with ketchup or hot sauce on the side!
Storage Tips
Keep leftover potatoes in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and pop them in a 400°F oven for about 10 minutes – this brings back their crispy texture better than using the microwave. You can also toss cold leftovers into a breakfast hash or warm them in a skillet with a bit of oil until crispy again.
Breakfast Potatoes
Equipment
- rimmed baking sheet
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 black pepper freshly ground
- 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.
- 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.
