Perfectly Crispy Roasted Breakfast Potatoes

I always, ALWAYS eat my breakfast potatoes with catsup. Or should I say I have ketchup with a side of breakfast potatoes ? I can ’ t help oneself that I love ketchup so a lot, I think I was born that way .
By the way, Trader Joe ’ randomness makes my front-runner catsup BY FAR. What ’ mho your go-to brand ?
Growing up, my ma always used to tell me I was ruining her breakfast potatoes whenever I doused them with catsup. I told her it made them that much better.

It was pretty coarse for her to serve us breakfast potatoes on the weekends. In fact, I think my brother and I lived for them. They were heavily flavored and a bright yellow-orange from all the delightful spices in there. My ma frequently made them in a frying pan with sazon spices, and to this day I calm dream of their delectability. In fact, every time I see her I request her breakfast potatoes with over-medium eggs and creamy, ripe avocado and a side of my beloved catsup .
breakfast potatoes on a baking sheet ready to bake

What you’ll need to make the best crispy breakfast potatoes

These delicious & easy breakfast potatoes lone require a few basic ingredients and enough cozy spices to make them perfectly crispy an in truth irresistible. These potatoes are my own translation of ma ’ randomness classical breakfast potato recipe. hera ’ s what you ’ ll motivation :

  • Potatoes: I typically use about 2 pounds of russet potatoes. I find that russet are the best for to keep nice and crispy.
  • Olive oil: gotta have plenty of oil to help crisp up the potatoes with all of that amazing seasoning.
  • Spices: here’s where it gets fun! I use a mix of garlic powder, cumin, coriander, ground turmeric, paprika, cayenne and of course, salt & pepper to season these crispy breakfast potatoes. The flavor combination is out of this world addicting, so don’t skip it!

breakfast potatoes on a baking sheet ready to bake

How to make crispy breakfast potatoes from scratch

good news, you can make the perfect roast potatoes crispy in just three easy steps :

  1. Prep your oven & baking sheet. Preheat that baby to 425 degrees F and spray your baking sheet with nonstick cooking spray.
  2. Coat your potatoes in a bowl. Instead of adding the potatoes to the baking sheet and adding spices on top, it’s best to add everything to a large bowl and mix the potatoes well with your hands. That way the spices are even over each potato. Then add them to your baking sheet
  3. Bake, toss & bake again. Halfway through baking, you’ll want to take the potatoes out and toss them with a spatula to get all sides. At this point, I also like to crank the heat up to 475 degrees F so that they get super golden and crispy.

roasted breakfast potatoes on a baking sheet

5 tricks to making breakfast potatoes crispy

  1. Make sure the potatoes are well coated. We don’t want burnt potatoes, so use a good amount of olive oil when you’re baking these. This will help to prevent them from sticking to your pan and also create a nice crispy exterior. Promise they won’t be greasy!
  2. Season well. You’re going to love the blend of spices I use for these crispy roasted breakfast potatoes, but don’t forget to add plenty of salt and pepper to bring the flavors all together.
  3. Space out your potatoes. Be sure to evenly space out your cubed potatoes on a large baking sheet so that they bake properly. If your pan is too small, I suggest using two separate pans.
  4. Bake them in a hot oven. As I mentioned, I start my potatoes at 425 degrees F. It’s the perfect way to
  5. Crank up the heat! In this recipe, you’ll notice that you need to increase the oven temp to 475 degrees F to finish the potatoes. This will get them extra golden brown and delicious!

crispy breakfast potatoes on a plate with ketchup and a fork

Storing & reheating tips

To store: store any leftover breakfast potatoes in airtight containers in the refrigerator for up to 3-5 days .
To reheat: feel exempt to reheat the potatoes right back in the oven at 400 degrees F for about 10 minutes. You can besides reheat them in the microwave until warmed through, though they won ’ metric ton be as crisp .
 crispy breakfast potatoes on a plate with ketchup
I hope you get a prospect to make these beautiful, crisp oven-roasted breakfast potatoes soon. You ’ re going to love them .
Dip them in whatever sauce your heart desires. obviously, I vote ketchup .

What to serve with breakfast potatoes

Spinach & Goat Cheese Quiche with Sweet Potato Crust
healthy Banana Oatmeal Pancakes ( made proper in the blender ! )
Jalapeno, Pepper Jack & Turkey Bacon Quiche
Chunky Monkey Banana Baked Oatmeal
Chicken Sausage, Egg and Cheese Muffins ( keto + low carb )
Peanut Butter Banana Baked Oatmeal Cups
Make Ahead Veggie-Packed Breakfast Burritos
If you make these breakfast potatoes, please rate the recipe and leave a remark below ! You can besides upload a photograph to Instagram and use the hashtag # AmbitiousKitchen. xo !

Perfectly Crispy Roasted Breakfast Potatoes




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crispy breakfast potatoes on a plate with ketchup

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Delicious, crisp breakfast potatoes roasted to perfection in the oven. These easy roasted breakfast potatoes are heavily flavored with warming spices like turmeric, garlic and cumin, and are fantastic served with eggs, avocado, sausage or bacon ! A must-make for breakfast or brunch.


  • For the potatoes:

  • 2
    russet potatoes, cut into ½ edge cubes
  • 2
    olive vegetable oil
  • For the spice mix:
  • 3/4
    garlic powderize
  • 3/4
  • 1/2
  • 1/2
    grind turmeric
  • 1/4
    sweet pepper
  • 1/4
    red cayenne capsicum
  • ½
  • newly land black pepper


  1. Preheat oven to 425 degrees F. Coat large baking sheet with nonstick cook spray to prevent stick .
  2. Add potatoes to a large bowl, drizzle with 2 tablespoons olive oil, then add the following spices : garlic powder, cumin, coriandr, paprika, establish turmeric, loss cayenne pepper, salt and pepper. Use clean hands to toss potatoes to coat the the potatoes in petroleum and spices. Add potatoes to the bake sheet and spread out evenly .
  3. Bake for 20 minutes, then use a metallic spatula to toss potatoes, increase heat to 475 degrees F and cook potatoes for another 15-20 minutes until they are aureate brown and slightly crisp to your liking .
  4. serve with catsup or hot sauce ! Serves 6-8 .

Recipe Notes

To store: store any leftover breakfast potatoes in airtight containers in the refrigerator for up to 3-5 days .
To reheat: feel unblock to reheat the potatoes good back in the oven at 400 degrees F for about 10 minutes. You can besides reheat them in the microwave until warmed through, though they wo n’t be as crisp .


6 servings

Serving size :

1 serving

Calories : 146kcal fat : 4.6g Saturated fatty : 0.7g Carbohydrates : 24.3g

Fiber : 3.8g boodle : 1.3g protein : 2.7g

source :
Category : Healthy