Crispy Easy Breakfast Potatoes

Crispy Easy Breakfast Potatoes

My Crispy Easy Breakfast Potatoes and flavorful on the outside, tender and fluffy on the inside. Simple to prepare, they are the perfect breakfast side dish for any meal!

We love serving these breakfast potatoes with some of our favorite breakfast foods.

Crispy Easy Breakfast Potatoes

Breakfast Potatoes Ingredients:

Potatoes : Russets are the best potatoes for this recipe because of how well they hold their shape. I like them for Homemade Hash Browns, too. You could also use red potatoes or even Yukon Golds.
Olive oil : coats the potatoes to help give them a crispy exterior. Canola oil or vegetable oils are a fine substitute.
Seasoning : garlic powder, paprika, onion powder, salt and pepper. This is my go-to all purpose seasoning blend that works for chicken, veggies and pork.
Parsley : freshly minced parsley adds freshness and color.

Crispy Easy Breakfast Potatoes

How to Make Breakfast Potatoes

To make this crispy easy breakfast potatoes, you’ll need a few things:

Prep and season the potatoes. Peel and dice the potatoes into 1/2-inch cubes. Pat them dry with paper towels or let them sit out on a baking sheet for 20 minutes. Toss the potatoes with the oil and coat them in the seasoning.
Arrange on the baking sheet in a single layer. Spread out on the silicone mat, making sure to evenly space them out and leave room for good air flow. Bake for about 20 minutes, then flip on the broiler for about 5 minutes to make sure they’re nice and golden brown.
Toss with parsley just before serving.

Expert Tips

Consider using a Silicone Baking Mat – This isn’t a necessity and regular foil will do the trick, but a silicone mat won’t tear and it holds up nicely to the high temperature, making it super easy to toss the potatoes just before putting them under the broiler. They are pretty affordable on Amazon, or at Costco when they’re in stock.
Don’t skip drying the potatoes! This is super important for getting a crispy exterior.

Feel free to use any seasoning you like. Lemon pepper is delicious, but so is a simple salt and pepper.

Even cuts for the best results. Keep in mind that the size of your potato cubes and the length of time in the oven will dictate just how crispy these potatoes can get. Larger cuts won’t get as crispy, but they will be super tender and fluffy on the inside. For best results, try to cut them as evenly in size as possible.

For crispier potatoes, leave them under the broiler a little longer than the recipe calls for. Just watch them closely as they can go from crispy and delicious to burnt pretty quickly.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.

Want more sheet pan dinner recipes? Here are a few of our favorites:


  • 2 pounds russet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tablespoon fresh minced parsley


Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or nonstick foil.
Peel potatoes and dice into ½-inch cubes. Pat the cubes dry with paper towels or spread them on a flat surface in a single layer for about 15-20 minutes.
Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.


Storage: Store any leftover potatoes in an airtight container in the fridge for up to 4-5 days.

Freezing: Spread on a baking sheet and freeze in a single layer for 2 hours or until potatoes are firm. Transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating. 

Reheating: You can reheat in the microwave, but you won’t get those nice crispy edges. For that, you’ll have to reheat the potatoes in your oven. Spread the leftover potatoes on a baking sheet and roast at 400℉ for about 10 minutes or until they are hot. Reheating the in a hot skillet with a little bit of oil will also work.