Simple breakfast idea to make! I used these baked breakfast potatoes for breakfast burritos, but they work for pretty much anything you want them for. The size you want them is also up to you as well! Can make the diced potato cubes as tiny or big as you want depending on your use. You can adjust the seasonings too if you want it more or less flavorful. I peeled my potatoes, but you do not have to if you do not want to.
This is a baked crispy breakfast potatoes recipe as well which means no extra oil from the skillet. Still tastes like crispy breakfast potaotes even while it is baked instead of fried. If you are feeling really adventurous, you can try these in the air fryer. This breakfast recipe serves 6.
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Check out this article on if potatoes can help you lose weight and save money.
Check out my other potato recipes here:
- Loaded Mashed Potatoes
- Crock Pot Loaded Potatoes
- Cheesy Hashbrowns
- Loaded Fries
- Sweet Potato Fries
- Sea Salt and Vinegar Potato Chips
Favorite ingredient brands to use for this roasted breakfast potato recipe:
*potatoes-I used Green Giant russet, but these work with other potato varieties as well
How to store these roasted breakfast potatoes:
- fridge-store these potatoes in an air tight container in the refrigerator for up to one week
- freezer-I have not tried freezing this recipe. If you would like to try it, go for it! Let me know how it goes.
Baked Breakfast Potatoes
- 6-7 russet potatoes
- 4 tbsp olive oil
- 1/2 tablespoon of each seasoning: basil, paprika, oregano, parsley, black pepper, rosemary
- dash of salt
- Peel potatoes. Cut potatoes in cubes to desired thickness.
- Put potato cubes in a large bowl. Stir in remaining ingredients.
- Pour potatoes onto a sprayed baking sheet. Bake at 400 degrees for 20 minutes. Serve your Baked Breakfast Potatoes hot.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.