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Perfectly seasoned breakfast potatoes are the side dish your plate needs. Each bite is filled with savory flavor you’ll be craving again and again.
Do you love potatoes as much as hobbits do?
Roasted potatoes to some are just a cast-off side dish, something they put together because they needed to round out the plate.
But when cooked with the intention of love, they are transformed into bites that melt under the slightest nibble. Who doesn’t want that?
This recipe for roasted breakfast potatoes is my version of a restaurant dish I love so much. When you have a waiter groan with happiness every time they set a plate down, have to to recreate that magic at home, don’t you think?
For my version, yellow potatoes are parboiled and then tossed in bacon fat with onions and peppers, sprinkled with seasoning, and roasted to perfection in the oven.
They’re so good, you might not need anything else for breakfast!
Ingredients for breakfast potatoes
Potatoes – I like to use smaller potatoes with thinner skins when roasting.
Yukon gold potatoes are a great option, or you can use any baby or fingerling potato.
There’s no need to peel the potatoes; just make sure they are washed.
If you choose to use russet potatoes, make sure to peel them first.
Bacon – The bacon serves two purposes here. Not only does it add a bit of meat to the dish, but we also use the resulting bacon fat to coat the vegetables for roasting.
I recommend a thick-cut bacon.
Onion – Red onion, white onion, or yellow onion are all good options. You can also use a sweet onion like Vidalia if you like, and the dish will be, well, sweeter.
Bell pepper – Any variety of bell pepper or other sweet pepper will do here.
Baking soda – Just a touch of baking soda is added to the parboil water. This helps draw out the starches in the potatoes, which in turn helps you get that deliciously crisp exterior!
Spices – For this dish I use salt, pepper, garlic powder, and smoked paprika.
Feel free to use your favorite spices. I love smoked paprika because it adds a lot of depth to the dish. It’s especially great to use if you prefer to not use bacon, as it adds the smoky flavor you’d get from the bacon.
Parsley – Adding a bit of fresh parsley at the end helps bring color and an herbal finish.
How to make this recipe
First, cut your potatoes into even-size pieces. I try to make them around 1 inch, but you can make them smaller.
Making the potato pieces about the same size will help them cook more evenly.
Preheat the oven to 400°F. Heat a large pot with about 3 ½ quarts of water to boiling. Once boiling, add the baking soda and the potatoes, and boil for 5 minutes.
Parboiling the potatoes will help the interior cook quicker for the best tender and crisp roast potatoes.
Drain the potatoes and set aside.
Fry the bacon until crisp, keeping in mind it will cook further in the oven later.
Remove the bacon and turn off the heat. Add the potatoes, diced onion, and diced pepper to the pan and stir to coat the vegetables in the bacon grease.
Mix together the spices and sprinkle over the vegetables, stirring to coat evenly.
Scoop the vegetables onto a rimmed baking sheet. Make sure they are in a single layer and not too crowded. More space will help the potatoes cook and get crispy.
Bake for 15 minutes, then stir the vegetables. Return the pan to the oven and cook another 10 minutes.
Meanwhile, chop the cooked bacon. Once the 10 minutes are up, add the bacon to the pan and stir.
Return the pan to the oven again for about 5 minutes, until potatoes are tender on the inside.
This breakfast potatoes recipe can easily be made vegan by omitting the bacon. Toss the potatoes with olive oil instead of bacon grease. You’ll need about 2 tablespoons of oil.
Make it spicy with chopped poblano peppers and ground cayenne pepper. Top with pickled jalapeños.
Or, use your favorite spice blend, such as an Indian curry blend, Chinese five spice, or burger seasoning blend.
Storage and reheating
Store any leftover potatoes in an airtight container in the refrigerator.
To reheat, warm a skillet with a small amount of oil and cook the potatoes until heated through.
You can also spread them on a baking sheet and bake in the oven for 10-15 minutes.
Breakfast potatoes can be frozen. If you’re making these ahead of time, I recommend only cooking them halfway, then flash freezing.
To flash freeze, let come to room temperature and transfer to a lined baking sheet. Freeze for 1-2 hours, until solid, then transfer to a freezer-safe container.
Flash freezing will help prevent the pieces from sticking together, making it easier to cook later.
Cook potatoes from frozen at 400°F for 30 minutes.
What to serve with breakfast potatoes
The dish begs to be eaten straight from the pan, but hold off if you can and share as a brunch side or top with fried eggs for a breakfast for two.
It’s delicious with a cheese quiche, Denver omelet, or as part of a larger spread alongside banana muffins or buttermilk waffles. Or stuff them into a tortilla with scrambled eggs for an amazing breakfast burrito.
Don’t feel like you have to limit yourself to breakfast for these crispy potatoes! Serve them at dinner with a roast chicken or a turkey burger.
However you choose to serve them, don’t be surprised if everyone wants seconds!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 pound Yukon Gold potatoes
- 1/4 teaspoon baking soda
- 2 slices thick-cut bacon
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- Preheat oven to 400°F. Fill a large pot with 3 1/2 quarts of water and set to boil.
- Cut potatoes into 1-inch cubes. When water is boiling, add potatoes and baking soda and boil for 5 minutes. Drain potatoes.
- In a large skillet, cook bacon over medium heat until crispy. Remove skillet from stove and place bacon on paper towels to drain.
- Toss potatoes, onion, and bell pepper in the rendered bacon fat. Sprinkle with salt, pepper, paprika, and garlic powder and stir to coat.
- Spread potatoes on a rimmed baking sheet and bake for 15 minutes. Stir and return to the oven for 10 minutes.
- Stir in bacon, then cook another 5 minutes, until potatoes are tender on the inside.
- Remove from oven, season to taste, and serve.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
Now this is what I call food fit for the gods! A side more impressive than the meat course! You could even stretch it out with adding the scrambled eggs right into the dish, if’n you wanted to. A question, though – why the baking soda in the boiling water?
@Hungry Barbara, It’s a trick I learned from America’s Test Kitchen – it helps to create a crispy exterior on the potatoes while maintaining soft, not starchy interior!