Breakfast Potatoes are roasted potatoes seasoned with paprika, parsley, salt, and pepper. They are simple to make and make a great side dish.
This recipe is super simple to make. It goes great with eggs and ham, sausage, or bacon. It makes for a delicious breakfast or even dinner. I am one that loves breakfast for dinner.
The potatoes are tender in the inside and slightly crispy outside. The paprika and parsley are a great combination to upgrade the flavor of these potatoes.
Helpful tips
- I like using russet potatoes for this recipe, it is my go to potato. Yukon Gold potatoes would work well too.
- Try to cut the potatoes in same size cubes to make for evenly roasted potatoes.
- Soak the potatoes in water for a while before roasting them, this will remove some of the starch and will make a crispier potato.
- After soaking the potatoes dry completely before adding the oil and seasoning. I like to use a towel to dry them with.
- Use a large enough baking pan to not overcrowd the potatoes. They should be in a single layer.
- To help with cleanup line the baking pan with aluminum foil.
- Roasting time may vary depending on the size of the potato cubes. To check if the potatoes are cooked through use a toothpick to insert into the potato.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
- To reheat leftovers heat in the oven that has been set at 350 degrees F. Heat until the potatoes are heated through.
Ingredients
- Potatoes
- Onion
- Green Pepper
- Olive Oil
- Dried Dill
- Paprika
- Salt
- Pepper
Steps for making breakfast potatoes
Preheat the oven to 425 degrees F. Line a sheet pan with sides with aluminum foil and spray with a nonstick cooking spray.
Steps one, two, and three
Combine the potatoes, peppers and onion in a large mixing bowl. In a smaller bowl combine the oil, paprika, parsley, salt, and pepper. Add the combined oil and seasonings to the potatoes and toss together.
Steps four and five
Place the potatoes on the prepared baking sheet. Bake until the potatoes are tender and slightly crispy.
More potato recipes
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Breakfast Potatoes
Ingredients
- 1 1/2 pounds potatoes
- 1/2 medium onion
- 1/2 medium green pepper
- 2 to 3 tablespoons olive oil
- 1/2 to 1 teaspoon paprika
- 1 1/2 teaspoons dried parsley
- 1 teaspoon kosher salt or to taste
- 1/8 teaspoon pepper or to taste
Instructions
- Preheated the oven to 425 degrees F. Line a large baking pan with aluminum foil and spray with a nonstick cooking spray.
- Chop the potatoes, green pepper, and onion. Soak the potatoes in cold water for 15 to 30 minutes. Once they are done soaking dry thoroughly.
- Once the potatoes are done soaking and dried place them in a large mixing bowl along with the chopped green pepper and onion.
- In another small bowl combine the olive oil, paprika, dried parsley, salt and pepper.
- Add the oil mixture to the potatoes and vegetables. Toss until everything is coated.
- Place the potatoes on the prepared baking pan.
- Bake in the prheated oven for 35 to 45 minutes.
Notes
- I like using russet potatoes for this recipe, it is my go to potato. Yukon Gold potatoes would work well too.
- Try to cut the potatoes in same size cubes to make for evenly roasted potatoes.
- Soak the potatoes in water for a while before roasting them, this will remove some of the starch and will make a crispier potato.
- After soaking the potatoes dry completely before adding the oil and seasoning. I like to use a towel to dry them with.
- Use a large enough baking pan to not overcrowd the potatoes. They should be in a single layer.
- To help with cleanup line the baking pan with aluminum foil.
- Roasting time may vary depending on the size of the potato cubes. To check if the potatoes are cooked through use a toothpick to insert into the potato.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
- To reheat leftovers heat in the oven that has been set at 350 degrees F. Heat until the potatoes are heated through.
Nutrition
This recipe was originally published on April 25, 2013. It has been updated with new content, updated recipe, and pictures on June 18, 2026.
I love breakfast potatoes. I could eat the whole bowl full & be totally content. They look delicious.
Do you know that I have never had potatoes in this form for breakfast. I don’t really know why. I had it in pancakes, but nut just like it 🙂 And not cooking with dill is not silly, we follow our parents 🙂
We call these potatoes o’brien. Don’t know why…
Yours look delicious. I do cook with dill, but it’s mostly in cold things like dips and cream sauces. Thanks for your nice comment on the blog the other day. I means a lot 🙂
You have to try dill with salmon sometime – a wonderful combo. And these potatoes look wonderful! I love potatoes for breakfast, and it’s a treat I don’t have often enough. Good stuff – thanks.
These breakfast potatoes make a great side dish for eggs, ham, bacon, sausage, and toast.