Roasted Breakfast Potatoes
Easy and delicious, these roasted breakfast potatoes are the perfect recipe for your weekend morning brunch! They’re vegan, gluten free and require just a few simple ingredients and are so easy to make.
It’s been a hot minute since I’ve had a good brunch. Fluffy chocolate chip pancakes, waffles, roasted breakfast potatoes, banana muffins… I’m making myself hungry just thinking about it.
I’m usually a sweet breakfast kind of person (smoothies, chia pudding etc.) but often reach for something more savory if I’m prepping a bunch of things for a crowd. And seriously, these potatoes always do the trick.
They’re the perfect addition to your next brunch and require just a few simple ingredients you probably already have on hand! Try alongside my vegan blueberry pancakes!
Before we get started…
- These potatoes are very customizable, so feel free to add any additional spices or herbs of your choice. Fresh rosemary, hot sauce, cayenne pepper are all delicious! This recipe as written is not all that spicy, so feel free to adjust according to your spice tolerance, mine is very low!
- I used gold potatoes here, which I recommend. Another variety will work, but bake times may vary and different potatoes have different textures, so keep that in mind.
How to make roasted breakfast potatoes
To make these vegan breakfast potatoes, first chop the peppers, onion and the potatoes and add them to a large mixing bowl. Then you’ll toss them with olive oil and the minced garlic. Finally, add in the salt, pepper and all seasonings and mix until everything is well coated.
Next, throw them in a large baking dish, bake at 400 degrees Fahrenheit for 35 minutes. You will then increase the temperature to 425 for about 10-15 extra minutes so the potatoes get nice and crispy on the outside but stay soft on the inside.
You’ll know the potatoes are done when they have a nice golden color on the outside and they can be easily stabbed with a fork. Try my gluten free french toast next!
Key Ingredients
- Potatoes: You can use either yukon gold or red potatoes. I do not recommend using russet potatoes as these tend to be more dry, but if that is all you have, it’ll work!
- Red Bell Pepper: Any color bell pepper will work, but my personal favorite is red and yields the best flavor when roasted in my opinion!
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- Yellow onion: Can also be subbed for a white or red onion, but I like the flavor of yellow onion here.
- Olive oil: To make sure nothing sticks to the pan and to ensure the spices do stick to the potatoes. You can also use melted butter.
- Fresh farlic and garlic powder: Using both fresh garlic and garlic powder yields a perfect flavor.
- Old Bay Seasoning and paprika: For lots of savory flavor. You can also add in some cayenne pepper for some spice.
- Salt & pepper: Again, for flavor! What are potatoes without salt?!
How to store and reheat
Once prepared, these breakfast potatoes will keep in the fridge for about 5 days. Keep them in an air tight container for best results. You can also freeze them. Again, let cool completely, then freezer in a freezer safe container for up to 2 months.
These reheat really well in either the microwave or the oven or even your air fryer. If heating in the oven, preheat the oven to about 250 degrees Fahrenheit, which will be just hot enough to warm them up but not burn the potatoes. Heat just until warm through the center.
Serving suggestions
Honestly, whatever you like! I like to have them with scrambled eggs, maybe a little salad, berries, etc. You can also add some vegan or regular sausage right into the mix or serve it on the side for a little extra protein. I also like adding a can of black beans (drained and rinsed) into the potatoes before roasting as well for some added protein and fiber! For a perfect brunch, here are some of my other favorites:
- Gluten free banana pancakes
- Almond Flour Waffles
- Scrambled or fried eggs
- Gluten free cinnamon rolls
Need more recipes? Try these!
- Almond Flour Waffles
- Caramelized Banana Oatmeal
- Vegan Buckwheat Pancakes
- Everyday Green Smoothie
- Blueberry Overnight Oats
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Roasted Breakfast Potatoes
by: claire cary
Ingredients
- 5 cups chopped red or yukon gold potatoes about 4-5 medium potatoes
- 1 yellow onion
- 2 tsp minced garlic about 4 cloves
- 1 red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon old bay seasoning
- Black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the potatoes, onion, and pepper into small pieces and add to a large bowl. I like to chop the potatoes fairly small so they cook faster 🙂
- Toss with the olive oil and minced garlic until everything is well coated.
- Add in the spices, salt and black pepper and mix until well incorporated.
- Add to a baking dish or cast iron skillet and bake for 30 minutes. You shouldn’t need to grease the baking dish since the potatoes are all oiled up! Toss halfway through cooking.
- After 30 minutes, turn up the heat to 425 Fahrenheit and bake an additional 15-20 minutes to help brown the potatoes and ensure the center is fully cooked and soft. You’ll know they’re done when they can be easily pierced with a fork. If you notice the tops browning too much before the center is fully cooked, cover with foil. Bake time will vary depending on exactly how big/small you chopped the potatoes, so keep an eye on them!
- Serve with ketchup, additional salt and pepper, salad, or any other brunch eats!
Notes
Comments
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I made Roasted Breakfast Potatoes exactly as outlined with the exception of substituting half of the Yukon potatoes with sweet potatoes (white) i.e. not yams (orange). It’s almost like having dessert!
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Oh yum! Love that idea.
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This was delicious! I made a few changes. I added some mushrooms to the onions and peppers and garlic and cooked them in the cast iron skillet on the stove first. Then I added the potatoes and spices and baked it all in my big toaster oven. It didn’t take the full 30 min. Maybe I had the potatoes really small. I think the next time I may just cook everything on the stove top with some liquid and then crisp it up at the end.
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These were great! I made them exactly as described in the recipe. My husband added a little seasoning salt to his. The only sad thing was that there were fewer leftovers than I’d hoped because they were such a hit, LOL!
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A good problem to have! So glad they were a hit!
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I want to make it ahead, but if it’s better to make them and then reheat, what do you recommend I reheat at? And for how long?
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Reheat at 300 for about 10-15 minutes!
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Can I throw un some button mushrooms?
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Yes, definitely!
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This looks great! What is the green garnish in the photo? I didn’t see any green ingredient in the recipe. Is it cilantro or parsley?
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Cilantro!
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Can I prepare potatoes the night before and bake them next morning without the potatoes turning brown.
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That should be totally fine! You can also cook them completely the night before and then just reheat them in the morning in the oven!
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Very good! Loved it! We topped ours with avocado, spinach, and tomatoes! Thanks for sharing!
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YUM! Avocado is SO good with these! Glad you liked it 🙂
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These potatoes look FAB 🙂 I especially love the way you styled the plate with the potatoes + salad! So pretty!
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Thanks Sarah! They taste even better than they look! 🙂
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