Breakfast Potatoes
These golden brown breakfast potatoes make mornings worth waking up for. Crispy potatoes fresh out of the oven—crispy edges, fluffy insides, and all those savory spices clinging to every bite are almost magical. And best of all? These breakfast potatoes are oven-baked, not fried, so you can indulge without the grease hangover.
I go through breakfast phases—some weeks, it’s smoothies and other weeks, it’s all about toast. However, when I want something warm, hearty, and downright satisfying, potatoes always hit the spot. I used to parboil them first (you know, to get ahead), but lately, I’ve been skipping that step and going straight to the oven—and guess what? Still crispy, still delicious, and way faster.
These little bites of heaven, tossed in Creole seasoning (hello, flavor!), are even better with bell peppers and onions. They’re better than anything you’ll get at a diner—and far less greasy. How fast they disappear is impressive.
When to Serve Breakfast Potatoes
While the name implies they’re a breakfast side (a quick, affordable way to elevate your morning), you can enjoy this hearty goodness any time of day. I love to put them on brunch spreads or breakfast-for-dinner nights. Russet potatoes, seasonings, and a little oil make this adaptable side dish perfect with any protein.
How to Make Breakfast Potatoes
Quick Breakfast Potatoes (No Parboiling)
- Prep – Scrub, peel, and cut the potatoes into your desired shape (I did a medium dice). Rinse and drain them, then place them in a large bowl. (Photo 1)
- Season with salt, paprika, Creole seasoning, garlic, bell pepper (if using), and olive oil. Mix well to coat the potatoes evenly. (Photo 2)
- Bake – Spread them in a single layer on a baking sheet. Bake them for 35-40 minutes, stirring every 10 minutes with a spatula until they’re evenly browned and crispy to your preference. Serve immediately. (Photos 3-4)
Parboiled Breakfast Potatoes
- Prep – Scrub, peel, and cut the potatoes into your desired shape.
- Parboil – Place in a saucepan with water and 1-2 teaspoons salt. Bring it all to a boil over high heat, then reduce the heat to a simmer. Cook for 3-4 minutes, just until the edges are tender but the center remains firm.
- Drain them and put them in a large bowl. Season with salt, paprika, Creole seasoning, garlic, bell pepper (if using), and oil. Mix well to coat the potatoes evenly.
- Bake – Spread the parboiled potatoes in a single layer on a baking sheet. Bake them for 20-25 minutes, stirring every 10 minutes with a spatula until they’re evenly browned and crispy to your preference. Serve immediately.
Recipe Tips & Notes
- Make ’em spicy Southwest-style by tossing them in chili powder, smoked paprika, and diced jalapeños for a zesty, bold twist. Then top them with shredded cheddar cheese for extra flavor.
- Try a garlic and fresh herb version instead. Skip the Cajun and go with garlic powder, onion powder, rosemary, and thyme for a more classic brunch vibe.
- Anyone down for loaded breakfast potatoes? Add chopped cooked bacon, shredded cheese, and green onions during the last 5 minutes of baking for a “loaded” potato hash feel.
- Russet or Yukon Gold potatoes work best; Russets provide extra crispiness, while Yukons offer creamy insides. I’ve also made this recipe with red potatoes for outstanding results.
- If you’re skipping the parboil method, make sure your potatoes are dry—use paper towels to pat them down before seasoning.
- Roast them at high heat (425℉/220℃) so they crisp up properly. And don’t overcrowd the pan, or they’ll steam instead of roast.
- Serve them immediately out of the oven; they lose their crisp if they sit too long.
Make-Ahead and Storage Instructions
To prep ahead, cut and season the potatoes the night before—just store them covered in water in the fridge. Blot them with a paper towel before baking.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat them in a hot oven or air fryer to bring back that crispy texture (microwaving will make them soft and sad).
What Pairs With Easy Breakfast Potatoes
These potatoes play well with everyone. Serve them with scrambled eggs, omelets, tofu scramble, or sunny-side-ups. They’re amazing next to waffles, turkey sausage, or bacon, or even tucked into a breakfast burrito. Put out a tray of these potatoes for brunch guests and prepare to take in the love and compliments.
More Crave-Worthy Potato Recipes
- Potato Frittata
- Easy Sausage and Potatoes
- Scalloped Potatoes
- Deviled Egg Potato Salad
- Loaded Mashed Potato Casserole
This blog post was originally published in August 2017 and has been updated with additional tips and gorgeous new photos
Breakfast Potatoes
Ingredients
- 2½-3 pounds (1-1.5k) russet potatoes or Yukon Gold
- ¾ teaspoon (4-5g) salt
- 1-2 teaspoons (3-6g) paprika
- ½-1 teaspoon (3-5g) Creole seasoning
- 1 tablespoon (6g) granulated garlic
- 1 green bell pepper, diced (optional)
- 3 tablespoons (42g) melted butter or olive oil
Instructions
Without Parboiling
- Preheat oven to 425℉ (220℃).
- Scrub, peel, and cut the potatoes into your desired shape (I did a medium dice).
- Rinse and drain them, then place them in a large bowl.
- Season with salt, paprika, Creole seasoning, garlic, bell pepper (if using), and oil. Mix well to coat the potatoes evenly.
- Spread them in a single layer on a baking sheet. Bake them for 35-40 minutes, stirring every 10 minutes with a spatula until they're evenly browned and crispy to your preference. Serve immediately.
With Parboiling
- Preheat oven to 425℉ (220℃).
- Scrub, peel, and cut the potatoes into your desired shape.
- Place in a saucepan with water and 1-2 teaspoons salt. Bring it to a boil over high heat, then reduce heat to a simmer. Cook for 3-4 minutes, just until the edges are tender but the center remains firm.
- Drain them and put them in a large bowl. Season with salt, paprika, Creole seasoning, garlic, bell pepper (if using), and oil. Mix well to coat the potatoes evenly.
- Spread the potatoes in a single layer on a baking sheet. Bake them for 20-25 minutes, stirring every 10 minutes with a spatula until they're evenly browned and crispy to your preference. Serve immediately.
Tips & Notes:
- Cut your potatoes into uniform cubes—not too small, or they’ll get mushy, not too big, or they’ll take forever to cook.
- Please note that the nutritional information is a rough estimate and may vary based on the products used in the recipe.
I love all your recipes they are so good and the ingredients are things in the pantry.
Thank you, Mel :)!
Hi! I’m excited to make these tomorrow morning! Quick question-If you scroll through this page, one recipe says unsalted creole seasoning and the second recipe doesn’t specify. Which do you recommend? Thanks!
Hi Brittany! Go with un-salted seasoning if you have it on hand. It’s easier to control your salt in take .
Ah, I love breakfast potatoes, but never seem to get the “restaurant” style crispiness done right. I will have to give these a try soon!
Awesome! Do let me know how it works out for you. Thanks!
Love it already! Well done girl.
Your recipes keep me going confident.. Lol
What to do if we do not have creole cajun seasoning please?. Any substitute?
Aww thanks Binta! That’s so sweet of you. Have you tried this making this homemade version here https://www.africanbites.com/creole-seasoning/, if not I would urge too. It’s such a handy spice to have on hand . On busy weeknights all I do is sprinkle on protein and within minutes I have meal on the table .
Why would parboiling cause the potatoes to cook longer in the oven? what is the advantage to parboiling?
Hi Bill! I cut the potatoes larger than the one shown. But it totally works using the same time as the other potatoes . Parboiling makes the potatoes extra crunchy(crispy) on the outside. This is derived from the rough edges from boiling the potatoes.
Tried your recipe Imma and really liked it. I changed it up a little bit, I left the skins on the Yukon Golds, added a habanero pepper, and some habanero infused olive oil. It will make your toes wiggle all the way to the moon but it sure is good but very hot.
WOW! I know that wiggle feeling Ken. Just can’t beat it. Thank you so much for the feedback !
I love all of your recipes, I will surely follow your recipes carefully and cook or bake, I have made the crispy chicken legs, soon tasty, better than the restaurants or the delis.
I am so happy to sign in to your website.
Thank again for your time
Savitri
Awesome! Glad to have you here Savitri. Thanks for letting me know.
Very nice. I love it even though i forgot to add paprika because i was paying more on the instruction.
Glad you liked it Kelsey
The best thing about this dish is i like the texture and color ,which make it more yum yum and yummy!!!
I loved it! This is a keeper. Thanks sharing.
I have some potatoes and will be making this when I get home for dinner. Thanks for the recipe
Let me know how you like it! Thanks for stopping by!