Breakfast potatoes, made with 7 ingredients in just 30 minutes. They're so crispy on the outside and creamy on the inside!
I could live only on potatoes; I LOVE them! Breakfast potatoes are my favorite ones, as they're so crispy and full of flavor. And they are much healthier than the fried ones too!
I've been making these baked potatoes a lot lately, and they're incredibly versatile. You can enjoy them for breakfast or as part of a satisfying brunch. For more brunch inspiration and delicious recipes, check out my Vegan Brunch Recipes!
Besides, this is a very versatile recipe and you can customize it with your favorite spices and herbs. Feel free to add a little bit of lemon juice, balsamic vinegar, or even any sauce you can think of!
Breakfast potatoes, a simple, delicious, and affordable recipe. To make it you only need 7 ingredients and 30 minutes of your time. It's a super healthy dish perfect for the whole family!
How to make breakfast potatoes - Step by step
- Preheat the oven to 400ºF or 200ºC.
- Add all the ingredients to a large mixing bowl (photo 1) and mix until well combined (photo 2).
- Place the potatoes onto a lined baking sheet (photo 3) and bake for 20-30 minutes or until soft and golden brown (photo 4).
- Serve your breakfast potatoes immediately.
Pro tips
- You don't need to peel the potatoes if you don't want to, especially if you use organic potatoes.
- Feel free to use any kind of potatoes.
- I recommend you make your own Italian seasoning at home because it's a simple recipe and more affordable than the store-bought ones.
- You can customize your breakfast potatoes recipe by adding your favorite herbs or spices. You could also add fresh parsley or any other fresh herb just before serving.
- I normally use Himalayan pink salt, although you can use any type of salt.
- You could also replace garlic powder for fresh garlic or onion powder.
- If you don't want to use the oven to make this breakfast potatoes recipe just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
What to eat with breakfast potatoes
You can eat these potatoes as part of a vegan brunch consisting of fresh fruit, vegan butter, and homemade jelly toasts, tofu scramble, and natural orange juice or coffee.
On the other hand, you can also serve them with baked veggies and your favorite spices and herbs, or with sauces like vegan mayo, healthy ketchup, barbecue sauce, vegan aioli, and vegan sour cream.
Another option is serving your breakfast potatoes with any vegan meat substitute like seitan or tempeh bacon.
How long will these breakfast potatoes keep?
I recommend you serve and eat these potatoes immediately for a better texture and flavor. However, you can also keep the leftovers in an airtight container in the fridge for 5-7 days.
Can I make breakfast potatoes without oil?
Of course! If you're oil-free, this breakfast potatoes recipe will work just as well. Just omit the oil or use any other liquid instead, like lemon juice, balsamic vinegar, or vegetable stock.
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Breakfast Potatoes
Ingredients
- 1 pound potatoes, peeled if desired and diced
- 1-2 tablespoon extra virgin olive oil
- 2 teaspoon Italian seasoning or any other dried herb
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Add all the ingredients to a large mixing bowl and mix until well combined (I prefer to use my hands).
- Place the potatoes onto a lined baking sheet and bake for 20-30 minutes or until soft and golden brown (my potatoes were ready in 25 minutes).
- Serve immeditaly or keep the leftovers in an airtight container in the fridge for about 5-7 days.
Notes
- You don't need to peel the potatoes if you don't want to, especially if you use organic potatoes.
- Feel free to use any kind of potatoes.
- I recommend you make your own Italian seasoning at home because it's a simple recipe and more affordable than the store-bought ones.
- Add any herbs or spices you want. You could also add fresh parsley or any other fresh herb just before serving.
- You can also make this breakfast potatoes recipe without oil. Just omit it or use any other liquid instead, like lemon juice, balsamic vinegar, or vegetable stock.
- I normally use Himalayan pink salt, although you can use any type of salt.
- You could also replace garlic powder for fresh garlic or onion powder.
- If you don't want to use the oven just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
- Nutritional info has been calculated by using 1 tablespoon of extra virgin olive oil.
Nutrition
Update Notes: This post was originally published in July of 2020, but was republished with new photos, step-by-step instructions, and tips in October of 2021.
Steph says
My go-to breakfast potatoes! I make this all the time. Thank you thank you thank you!!!
Iosune says
Hi Steph! So glad you like this recipe so much 🙂
Pam Majidy says
eaasy to dom I used both red and yellow skin potatoes, omitted some ingredients ( the paprika), reduced the cook time and amount of potatoes used, and they still turned out well. Eat them plain as a purist.
Iosune Robles says
Hi Pam! Sounds so good 🙂