Rustic Breakfast Potatoes

What’s not to love about breakfast potatoes? They’re crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices. They’re SO simple to make, and they taste great with just about any breakfast food. Not sure what to serve with that tofu scramble or frittata? Breakfast potatoes to the rescue!

You’ll find my easy breakfast potatoes recipe below. It’s a standby in our house – I make it whenever I’m cooking brunch, whether it’s for my whole family or just Jack and me. I offer two variations in the recipe. In one, you just roast the potatoes with salt, pepper, and spices. In the other, you toss the roasted potatoes with sautéed onions and bell peppers. Both versions are delicious, but I recommend adding the extra veggies if you can. They really take these breakfast potatoes over the top!

Recipe Credit: Love & Lemons

Nutrition Facts

  • Servings 4
  • Amount per serving
  • Calories 102
  • Total Fat 0.9g
  • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 9mg
  • Total Carbohydrate 22.1g
  • Dietary Fiber 3.6g
  • Total Sugars 3.5g
  • Protein 2.5g
  • Vitamin D 0mcg
  • Calcium 20mg
  • Iron 1mg
  • Potassium 558mg

Recipe Allergies


  • 1.Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
  • 2.Make the onions & peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.

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  • 1 pound small potatoes, cut into ½-inch pieces
  • Extra-virgin olive oil, for drizzling
  • ½ teaspoon smoked paprika
  • Pinch of red pepper flakes
  • Sea salt and freshly ground black pepper
  • Optional sautéed onions & peppers
  • ½ teaspoon extra-virgin olive oil
  • ½ yellow onion, chopped into ½-inch pieces
  • 1 red pepper, chopped into ½-inch pieces
  • 2 garlic cloves, chopped
  • ⅓ cup cilantro, for serving
  • Sea salt and freshly ground black pepper