Go Back
+ servings

Vegan 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 ready in 30 minutes!
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Claire Cary


  • 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 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ¾ tsp old bay seasoning
  • Black pepper to taste


  • 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!
  • 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!


I have tried this recipe with both gold and red potatoes with no problems. I wouldn't try substituting for other types of potatoes (such as russet), as these tend to be a bit more dry. 
You can use red or white onion in place of the yellow onion. 
Once prepared, these potatoes will keep in the fridge for 5 days. Keep them in an air tight container for best results.
This recipe as written is not super spicy, feel free to add a pinch of cayenne or some hot sauce to your liking.


Serving: 1/4 of the recipe | Calories: 225kcal | Carbohydrates: 37g | Protein: 4.3g | Fat: 7.4g | Fiber: 6.4g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: breakfast potatoes, roasted breakfast potatoes, vegan breakfast