If you’re looking for a delicious way to complete the first meal of the day, I highly recommend these Crispy Breakfast Potatoes! Easily made in the oven, these crispy golden home fries have the most satisfying texture and are perfectly seasoned.
With just about 10 minutes of hands on time and 5 ingredients required, I love that these potatoes are made in the oven. It frees up the stove so I can whip up some eggs (I highly recommend these Soft Scrambled Eggs!) to serve with them for a complete breakfast.
Because as a mom-on-the-go who loves big flavor and whose favorite meal is breakfast, I appreciate a simple brekkie side dish that is actually worth the (minimal-required) effort.
Seasoned Crispy Breakfast Potatoes Ingredient Highlights
I always use russet potatoes because that’s what I grew up eating. They are high in starch and low in moisture, giving them a fluffy interior and crispy exterior when roasted. Yukon gold are very similar and can totally be used in place of russet here.
The rosemary in this recipe lends an earthy flavor with notes of citrus and pine, the perfect all-in-one herb to give lots of flavor! That being said thyme, oregano, or sage also work here. I recommend fresh herbs here if you have them!
Roasted Home Fries Tips and Tricks
How I Make Crispy Breakfast Potatoes in the Oven
The most important factor in getting your potatoes crispy fast is to cut them into small, bite-sized cubes or wedges, roughly equal in size. You want them small so they get crispy quicker, and similar in size so they roast evenly.
I like to roughly peel them (some leftover skin is totally fine) and then slice them into one inch thick strips. From there, I chop those strips into small wedges.
Add the chopped potato onto a large baking sheet and toss with olive oil, salt, pepper, and diced rosemary. Use your hands to toss everything together to get the potatoes evenly coated. Then, roast them!
For the best crispy exterior, toss your potatoes every ten minutes throughout the roasting process.
My Favorite Sauce for Breakfast Potatoes
The rosemary adds a lot of flavor to this recipe, but the crispy potatoes are also the PERFECT conduit for dipping into a delicious sauce!
Here are a few of my favorites to pair with these breakfast home fries (these sauces are also great to just pour all over your breakfast plate!):
How I Store and Reheat Breakfast Potatoes
I love to make a big batch of these, store some in an airtight container in the fridge, and then reheat them in a frying pan or in the oven at 350°F for about 10-15 minutes or until crispy and hot.
They do reheat well and can be made ahead of time and stored in the refrigerator for up to 4-5 days.
You can also freeze your homemade breakfast potatoes for up to 3 months. Make sure they are completely cooled before adding them to a freezer-safe container or bag. Use the same process for reheating, just add a few more minutes to the cooking time as needed.
Crispy Oven-Roasted Breakfast Potatoes
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 2 large russet potatoes
- 3 sprigs fresh rosemary
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Roughly peel your potatoes and cut into 1-inch thick strips. Then, chop each strip into wedges, so you are left with bite-sized potatoes chunks that are roughly equal in size. Remove the rosemary form the stem and dice.2 large russet potatoes, 3 sprigs fresh rosemary
- Add the potato wedges to a large sheet pan and sprinkle on the olive oil, salt, pepper, and diced rosemary.2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper
- Roast for 35-40 minutes, tossing every ten minutes until golden brown and crispy. Enjoy!
Video
Support directly HERE or leave a rating and comment to help others find this recipe!
