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These baked breakfast potatoesareso easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings! We stayed with myhusbands’ cousin’s family while inSeattle and she made these potatoes. It seemed so obvious to me once she made them.
The ingredients are pantry staples:Yukon potatoes, oil and simple seasoning.Roasting is the best cooking method for potatoes – that golden exterior protects thecreamy centers and each bite is delicious.
P.S. Check out our (super easy) secretmethodfor choppingpotatoes. It will change the way you dice!
Tips for Success with Breakfast Potatoes:
*A silpat (silicone liner) is recommended because it can withstand broiling at the end. You can use parchment if you don’t broil at the end. Without lining your baking sheet, potatoes will stick and be difficult to turn.
*Add salt just before putting the potatoes in the oven.DO NOT let them sit after this or they will start releasing juice which will adversely affect how your potatoes roast and get crispy.
*You can easily double this recipe to feed a larger crowd, but use a LARGE baking sheet like this one.
Ingredients for Breakfast Potatoes:
2 lbs Yukon gold potatoes
1 tsp sea salt, or to taste
1/4 tsp black pepper
1tsp paprika, or to taste
3Tbsp extra light olive oil (or any high heat cooking oil)
1 Tbsp parsley, finely chopped, optional garnish
How to Make Breakfast Potatoes:
Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11×17)see note above on silpat vs. parchment.
1. Rinse and peel potatoes. Dice them into 1/2″ thick cubes. I use the large blades on this food chopper(which is a huge time saver for these breakfast potatoes and many of our chopped salads). Note: these potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.
2. Placepotatoes in a large bowland toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to combine and evenly coat potatoes.
3. Immediately transfer potatoes to linedbaking sheet in a single layer and bake at 400˚F for 20 minutes or until cooked through. Stirpotatoes quickly then set the oven to broil and bake an additional 3-4minutes or until golden brown. Serve sprinkled with parsley if desired.
Breakfast Potatoes Recipe
Author: Natasha of NatashasKitchen.com
These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!
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Prep Time: 5 minutes mins
Cook Time: 24 minutes mins
Total Time: 29 minutes mins
Ingredients
Servings: 4 sides of potatoes
- 2 lbs yukon gold potatoes
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1 tsp paprika, or to taste
- 3 Tbsp extra light olive oil, or any high heat cooking oil
- 1 Tbsp parsley, finely chopped, optional garnish
Instructions
Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) *see note on using silpat vs. parchment.
Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to evenly coat potatoes.
Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.
Notes
!Tips for Success with Breakfast Potatoes:
*A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don't broil the potatoes.
*Add salt just before putting the potatoes in the oven and DO NOT let them sit after salting.
*You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
*These potatoes would work just fine un-peeled if you prefer to scrub potatoes and leave the skins on.
- Full Nutrition Label
- Nutrition Disclosure
Course: Breakfast
Cuisine: American
Keyword: Breakfast Potatoes
Skill Level: Easy
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These breakfast potatoes were well loved by the adults and kiddos. I hope your family (and friends) love them too!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.
Why are my breakfast potatoes mushy? ›
Pouring cool or room temp oil over the potatoes is a sure fire way to end up with soggy spuds.
Is it OK to eat potato in breakfast? ›
Filling, savory, and full of nutrients, potatoes are an ideal breakfast food. Potatoes boast high concentrations of antioxidants and vitamins such as vitamins C and B6, especially if the nutrient-rich skins are left on. Potatoes are also a significant source of good gut bacteria that can aid in the digestion process.
What happens if I don t soak my potatoes before frying them? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Why won't my fried potatoes get crispy? ›
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
What is another name for breakfast potatoes? ›
Hash browns are nothing more than breakfast French fries, all smooshed together into a cluster. They pander to your most primitive fast-food urges. Home fries, on the other hand, deliver an array of potato textures: Crunchy slabs of golden-brown exterior plus floury, tender interior.
What do Americans call breakfast potatoes? ›
Home fries are cubed, wedged, or sliced potatoes that are pan- or skillet-fried. In America, home fries are traditionally served for breakfast in place of hash browns.
How long to pre-boil potatoes? ›
A general rule of thumb is to parboil potatoes until they are fork-tender but not falling apart, this can range anywhere from 15 minutes for small potatoes to 25-30 minutes for large whole potatoes.
Should you rinse potatoes for hash browns? ›
To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Why did my potatoes turn grey when I cook them? ›
This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.
To keep your hash browns crispy, make sure to heat the oil to sizzling before adding the patties and wait until the one side is golden brown before flipping. You can also make your hash browns thinner because they will get crispier and cook more evenly.
Why you shouldn't eat potatoes everyday? ›
Eating too many potatoes, especially deep-fried or laden with added fat and salt, can cause side effects such as raised blood sugar and blood pressure, despite potatoes being a good source of vitamins, minerals, and fiber.
When should you no longer eat a potato? ›
Potatoes have gone bad if they show visible signs such as mould, green parts, sprouts, soft or mushy texture, musty smell, or changed taste.
What is the healthiest potato to eat? ›
All potatoes can fit into a healthy diet, but purple potatoes, red potatoes, and sweet potatoes—which are often grouped with potatoes—stand out due to their high amounts of protective plant compounds and essential nutrients.
Can you fry potatoes without boiling them first? ›
How do you know when fried potatoes are done? It takes about 20 minutes for the potatoes to be tender (which is about the same amount of time it would take for the water to come up to a boil and for the potatoes to cook in it, therefore there's no need to incorporate boiling into the process).
Is it better to blanch potatoes before frying? ›
Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer. Makes 1-2 servings.
How long should you parboil potatoes for? ›
A general rule of thumb is to parboil potatoes until they are fork-tender but not falling apart, this can range anywhere from 15 minutes for small potatoes to 25-30 minutes for large whole potatoes.
How do you soften potatoes before frying them? ›
Boil your cut potatoes in a pot of salted water for about 5 minutes, just until they begin to soften and become slightly translucent. Remove them from the water and let them air dry on paper towels.
