Crispy Breakfast Potatoes

These golden, crispy breakfast potatoes are perfectly seasoned and easy to make with simple ingredients. They include a fun step to get extra-crispy edges and a kid-friendly sautéed veggie mix for color and flavor that the whole family will love!

Course Breakfast, Side Dish

Cuisine American

Keyword breakfast potatoes, crispy, easy, family breakfast, healthy, kid friendly, Veggies

Prep Time 15

Cook Time 40

Servings

Calories 171kcal

Equipment

1 Large Pot With Lid
1 Colander
1 Large Bowl
1 Baking Sheet
1 Parchment Paper Or Silicone Baking Mat
1 Large Skillet
1 Cutting Board and Sharp Knife

Ingredients

2 lbs Potatoes Yukon Gold or Russet
3 tbsp Olive Oil, Divided
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1 pinch Cayenne Pepper (Optional)
1/2 medium onion, diced
1 medium bell pepper diced (any color)
2 tbsp fresh parsley, chopped for garnish

Instructions

Preheat oven to 425° F.
Wash and peel the potatoes, if you like, then cut into 1/2-inch cubes.
Place potatoes in a large pot and cover with cold salted water (about 1 teaspoon salt). Bring to a boil and simmer for 5-7 minutes, until just tender but not falling apart. Drain well in a colander. Let steam dry 2-3 minutes.
Return drained potatoes to the pot. Cover and shake the pot gently for about 30 seconds to rough up the edges--this helps make them extra crispy.
In a large bowl, toss the potatoes with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
Line a large baking sheet with parchment paper or a silicone baking mat. Spread potatoes out in a single layer with space in between.
Roast for 20 minutes at 425° F.
Remove from oven and carefully flip or toss potatoes. Increase oven to 475° F and roast another 15-20 minutes until golden and crispy.
While potatoes roast, heat remaining 1 tablespoon oliver oil in a skillet over medium heat. Add diced onion and bell pepper; sauté for 5 to 8 minutes until soft and lightly browned.
When potatoes finish roasting, toss them with the sautéed vegetables. Transfer to a serving dish and sprinkle with chopped fresh parsley. Serve immediately.

Notes

For easier prep, leaving skins on adds fiber and nutrients—just scrub potatoes well before cooking.
If you want extra crispiness, finish potatoes under the broiler for 2–3 minutes—watch carefully to prevent burning.
Swap bell pepper colors or add diced zucchini or mushrooms for more veggie variety that kids enjoy.

Nutrition