These breakfast potatoes in the oven are absolutely the very best! So easy to make, the oven does most of the work and they taste amazing!
This post was originally published on June 25, 2020.
They pair great with vegan eggs or even inside a vegan breakfast burrito!
I am a potato lover! And these breakfast potatoes do not disappoint. They are crispy, flavorful and the perfect breakfast side or filling like in breakfast tacos.
How to Make Roasted Breakfast Potatoes
I love potatoes any time of day, but especially love them first thing in the morning. They are filling and versatile and help start my day with a satisfied belly!
Ingredients
- Potatoes
- Onion
- Peppers
- Garlic
- Spices
- Salt
What kind of potatoes to use
I tried this recipe with a variety of potatoes. My favorite were red or yukon gold potatoes. This is because these potatoes keep their structure best. I like the dense end result.
If you prefer a softer fluffier inside, then russets are your best bet. They have a high starch content, and low water, so they yield a softer inside when roasted. However they don't keep their structure as well.
Step by Step Instructions
- Cut your ingredients into small pieces and place on a parchment lined baking sheet.
- Roast.
- Serve!
Tips for Preparing the Potatoes
There are many different strategies out there on getting the best crisp on roasted potatoes. Here are the main ideas:
- Soak the potatoes in water- This is said to remove some of the starch which yields to a crispier end result.
- Parboil- Some thoughts say that if you parboil the potatoes, it allows the energy while roasting to go to crisping the outside. To do this simply cut the potatoes, then put them in a pot and cover them with a few inches of water. Boil for about 7-8 minutes then strain and rinse then put in the pan to roast.
- Cut into uniform pieces- In order to allow equal cooking time, make sure all your pieces are about the same size.
- Spread them out- So that there is space for air to surround the pieces while cooking, make sure not to overcrowd them. When they are too close, it will almost create a steamed effect which softens them instead of making them crispy.
Add in Options
While this recipe calls for peppers and onion, there are other ideas that would be great too! Try mixing in any of these:
- Zucchini
- Broccoli
- Cauliflower
- Carrots
- Squash
You can also change up the spices. Any flavors you want will work here. Simply make sure to keep the total amounts the same so you don't overdo it or under season it.
Serving Suggestions
These potatoes are amazing as a side or on their own. Here are some recipes and ideas for serving:
- Vegan Breakfast Burritos
- Vegan Buttermilk Pancakes
- Plant Based French Toast
- Tofu or chickpea scramble
- Vegan Omelet
- As a main topped with all the things, much like you would nachos
- As a side with bagels and cream cheese
- With sautéed spinach
- Fruit salad
Oven Versus Pan
I created this recipe roasting the potatoes in the oven because it is an easy hands off way to make them. And I need easy and hands off. But you can definitely cook them in other ways.
To cook them on the stove top, simply use a pan and sauté until crispy and cooked throughout over medium heat.
You can also use a cast iron skillet to cook them in the oven. Make sure it is seasoned well to get the best crispy result and make sure they don't stick.
Storage and Reheating Tips
- If you have leftovers, store in an air tight container in the fridge. These will last 5-7 days.
- You can also seal in a freezer-safe airtight container and freeze them for up to 3 months.
- To get some crisp back to leftovers, put on a parchment lined baking sheet and roast again for about 10 minutes. Watching closely so they don't burn. Oven times vary so it may take more or less time.
Common Questions
This is definitely one technique to get crispy restaurant style potatoes, however I don't feel it's needed if you dice the potatoes small enough and leave enough room on the pan. You can still get a crispy result. The reasoning behind boiling first is so that the time spent in the oven is to crisp the outside versus cook the inside.
Most likely this is because you overcrowded your pan. When the potato pieces are too close together, it tends to "steam" them because they don't have enough air around to make the outside crispy.
Anything! These are a great side dish, but also a main meal. You can serve them for breakfast but also at any time of the day! See my ideas for specific recipes.
I personally like olive oil for all of my roasting. But there is controversy out there about oils and smoke points. If you are concerned about that, then I would suggest avocado oil or coconut oil if you like the flavor.
When you soak potatoes you are removing some of the starch. This helps make them a little crispier when cooking.
There are many techniques out there that boast for giving you the most crispy result. It really depends on how much time and energy you want to dedicate. Personally, I feel that the quick and easy strategy of making sure to dice the potatoes on the smaller side and leave enough room gives a great result. However if you want to soak them, or boil a bit before to make them even crispier while baking go for it!
More Potato Recipes
Put those spuds to use in these easy plant based recipes:
- Loaded Baked Potato
- Patatas Bravas
- Creamy Vegan Potato Soup
- Vegan Colcannon
- Crispy Potato Tacos
- Vegan Gluten Free Scalloped Potatoes
Breakfast Potatoes in the Oven
Ingredients
- 1 ½ pounds red or Yukon gold potatoes
- 1 cup chopped onion , red or yellow works
- ½ cup chopped red pepper
- ½ cup chopped green pepper
- 3 cloves garlic , finely chopped
- Drizzle of your favorite roasting oil , or broth if you don’t use oil
- 2 teaspoons dried thyme , can also sub oregano
- 1 teaspoon paprika
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400 F/ 205 C.
- Dice potatoes. You want the pieces around the same size for even cooking.
- Put everything on a parchment lined baking sheet and use your hands to mix so it’s all coated well. You could also do this in a bowl.
- Spread the mixture out evenly over the baking sheet.
- Bake for 25 minutes.
- Turn up the heat to 500 F/ 260 C and bake an additional 10-15 minutes. Start checking at 10 for crispness. This time includes the time it takes for the oven temperature to rise. Do not take them out and wait for it to reach 500. The rise in temperature simple makes the potatoes extra crispy on the outside.
- Enjoy with anything and everything!
Notes
- You can use another type of potato as well, but these yielded the best end result.
- Soak the potatoes in water- This is said to remove some of the starch which yields to a crispier end result.
- Parboil- Some thoughts say that if you parboil the potatoes, it allows the energy while roasting to go to crisping the outside. To do this simply cut the potatoes, then put them in a pot and cover them with a few inches of water. Boil for about 7-8 minutes then strain and rinse then put in the pan to roast.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
Perfectly crispy and delicious! Definitely going in all of my breakfast burritos from here on out.