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These Roasted Breakfast Potatoes are full of smoky flavor and require very little effort to make. Everything is roasted all in one pan and done in 30 minutes or less!
I love making a hearty breakfast on the weekends but I hate all the mess it can sometimes create, so I try to keep things easy. These Roasted Breakfast Potatoes are hands-free once you chop everything up. Plus, using parchment paper to line the baking sheet will keep it mess-free, too!
This makes it less stressful and you can concentrate on other things on the stove and maybe sip on a mimosa or one of my blood orange margaritas. The ingredients for these potatoes are super simple and you probably have them in your kitchen already.
Let's get started!
Ingredients for Roasted Breakfast Potatoes
Here are the ingredients you'll need and a few notes to help you get started.
Potatoes - I used gold potatoes, but any variety will work
Red onion - a yellow onion will work well too.
Peppers - I used a combination of poblano and red bell pepper. The poblano is very mild, but if you don't want any heat, just switch it out for green bell pepper.
Grapeseed oil - you can use any neutral-flavored oil with a high smoke point such as sunflower, avocado, or refined coconut oil.
Seasonings - I used chili powder, granulated garlic, granulated onion, and smoked paprika. Feel free to adjust the seasonings to your taste. You can add dried oregano, thyme, cumin powder, coriander, or cayenne pepper.
How to make roasted potatoes
- Cut the potatoes into bite-sized pieces about ½-inch thick. Keep them roughly about the same size for even cooking. You don't have to peel the potatoes.
- Dice the onions and peppers into larger ¾-inch pieces because they will shrink down during roasting. Now place everything on a baking sheet.
- Drizzle the potatoes, onions, and peppers with grapeseed oil. Season with chili powder, garlic, smoked paprika, onion, salt, and pepper.
- Combine everything together until all ingredients are well coated and evenly spread in one layer. Bake for 20-30 minutes until potatoes are cooked through. Stir every 10 minutes for even cooking.
If you would like crispier potatoes, place them under the broiler for the last 3-5 minutes. Keep a close eye on them to prevent burning.
Roasted potatoes are best when they are fresh, but they will freeze perfectly for 2-3 months. Just let them completely cool before freezing.
It's best to freeze them in one layer on a baking sheet before transferring them to a freezer-safe container or Ziploc. This way they won't stick together and you can take out only what you need.
Place the potatoes in a preheated oven at 400° F (220° C) until crispy and heated throughout. Drizzle more oil if needed. You won't need to thaw the potatoes if you froze them per the instructions above because they will spread out easily on the baking sheet.
More potato recipes to try
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Roasted Breakfast Potatoes
- 2 ½ pounds gold potatoes (about 6 large), cut into bite-sized pieces ½" thick. *See note
- 1 medium red onion , diced large (about ¾")
- 1 large red bell pepper , diced large (about ¾")
- 1 large poblano pepper , diced large (about ¾") - sub green bell pepper
- 2 tablespoons grapeseed oil or any high smoke point oil
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- ¾ teaspoon smoked paprika
- ½ teaspoon granulated onion
- 1 teaspoon salt , more to taste
- Fresh cracked pepper , to taste
- Preheat oven to 450° F (230° C). Line a Large Rimmed Baking Sheet with parchment paper.
- Place the onion, peppers, and potatoes on the baking sheet. Drizzle with oil and season with chili powder, garlic, smoked paprika, onion, salt and pepper.
- Combine everything together until all ingredients are well coated. Evenly spread in one layer.
- Bake for 20-30 minutes until potatoes are cooked through. Stir every 10 minutes for even cooking. *If you would like to crisp them slightly, broil them the last 5 minutes. Keep a close eye on them to prevent burning. Taste for seasoning and add more if needed. Serve immediately.