Description

These crispy, golden breakfast potatoes are seasoned to perfection and roasted until tender on the inside and crunchy on the outside. They’re easy to make, customizable, and pair well with eggs, bacon, or your favorite breakfast dish.

Ingredients

Units Scale

2 lbs russet or Yukon gold potatoes, diced into 1/2-inch cubes
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp chili powder (optional for spice)
1/2 tsp dried oregano or thyme
1/2 tsp crushed red pepper flakes (optional)
1/2 cup diced bell peppers (red, green, or yellow)
1/2 cup diced onion
1 tbsp butter (optional, for extra flavor)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven – Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare Potatoes – Wash, dry, and dice the potatoes into even-sized cubes for even cooking.
Season – In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, paprika, salt, black pepper, chili powder, oregano, and red pepper flakes.
Add Veggies – Mix in the diced bell peppers and onions for added flavor and color.
Bake – Spread the potatoes in an even layer on the baking sheet. Roast for 20 minutes, then flip/stir and roast for another 15-20 minutes or until crispy and golden brown.
Finish Off – Toss with butter (if using) and sprinkle with fresh parsley before serving.

Notes

Make It Extra Crispy: Soak diced potatoes in cold water for 30 minutes before cooking to remove excess starch. Pat dry before seasoning.
Stovetop Option: Sauté potatoes in a skillet over medium-high heat for 15-20 minutes, stirring frequently.
Air Fryer Alternative: Cook at 400°F (200°C) for about 20-25 minutes, shaking the basket halfway through.
Add Protein: Mix in cooked bacon or sausage for a heartier dish.