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 not only for breakfast but also as a side dish for lunch and dinner. They are great to be served with vegan protein like seitan and you can also bake some veggies at the same time.
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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Did you make this breakfast potatoes recipe?
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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 immediately with sauces like vegan mayo, healthy ketchup, barbecue sauce, vegan aioli, and vegan sour cream. You could also eat them as part of a vegan brunch with fresh fruit, vegan butter, and homemade jelly toasts, tofu scramble, and natural orange juice or coffee. Another option is serving your breakfast potatoes with any vegan meat substitute like seitan or tempeh bacon.
- 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.
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 🙂
Sandy Tracey says
Made this for a Father’s Day brunch today and I’m always nervous when I try a new recipe. Both my husband and I are vegan and for some reason non vegans think vegan food is “odd” but everyone loved the potato dish and there were no leftovers.This will be my go to potato recipe at family events. Thanks!!!
Iosune Robles says
Hi Sandy! Thanks for your kind comment 🙂 I'm so glad you all liked it!
Mallory Nuzzo says
Simply delicious!! I made these with breakfast this morning and they were a crowd pleaser. Thanks for sharing!
Iosune Robles says
Hi Mallory! So glad you liked it 🙂
Jessica says
This is now my go to recipe for breakfast potatoes, sooooooo delicious! I use yellow potatoes for this recipe and they go wonderful with the seasoning combination!
Iosune Robles says
Hi Jessica! I'm so glad you liked it 🙂
Seasons01 says
These were great! Very easy and they baked in the oven while everything else was getting done. I'm giving a 4 star because when I asked my kids if they would eat them if I make them again they said yes. Then I asked would they request them again and they said probably not. So I will make them again no doubt. I will probably fool around with the seasoning. Also they didn't crisp up...
Iosune Robles says
Hi! So glad you and your kids liked it 🙂 Have a nice day!
Heidi says
If i make these potatos what can I substitute black pepper and paprika for or can I just not use it at all?
Iosune Robles says
Hi Heidi! Feel free to not add them or to use other spices 🙂 Have a nice day!
Sophie Lockwood says
These were really lovely, thanks Losune! 🙂 I've now made them a couple of times. I substituted the paprika with pul beber one time. But, they really are so simple & delicious. I've served them with a side of halved cherry plum tomatoes & sliced avocado for a filling breakfast. I get potatoes in my veg bag delivery every week & am always on the lookout for new potato ideas & these will definitely be a regular dish for me from now on.
Iosune Robles says
Hi Sophie! So glad you liked our breakfast potatoes 🙂 They are just amazing!
Patty Grasher says
Made these last night and they were super delicious. I am crazy about potatoes like you but even my husband was crazy about these! I think the seasoning would also work great for oven french fries. At any rate we are having the left overs with hamburgers tonight and I can't wait to make them again.
P.S. This is the second recipe I have tried from your site and I'm hooked now!
Iosune Robles says
Hello Patty, thanks for your words! So glad you liked our recipes 🙂 Have a nice day!
Joseph Trout says
Very good with onions mixed in.
Iosune Robles says
Hi Joseph!! Sure!!!!! Thank you!
Marlene says
Hi
Why is the sodium so high...
Thank yoo...
Marlene
Iosune says
Hi Marlene! If you want to reduce the amount of sodium, just add less salt 🙂
Bryan says
I love potatoes! This looks like an easy recipe to make so I'm sure I can make it for breakfast really soon, thank you!
Iosune says
Hi Bryan! You're so welcome 🙂 Hope you enjoy it!
georganne says
hi...i wondered if you could help me?
i love coconut but cant have it in any form since going low fat WFPB with dr caldwell esselstyn......but i wondered if you knew if it was possible to buy OIL FREE...FAT FREE artificial coconut extract or essence anywhere......before i went plant based i would make my own coconut milk with just skim milk dairy and coconut essence but now i would do it with almond or soy milk if i could find an oil free essence...ive looked here in Australia...a lil bit online but im hopeless with looking online....have you ever seen any that is fat free..coconut essence..extract?....thx so much
Iosune says
Hi Georganne! I've never heard about coconut essence before, sorry!
I guess you can't have shredded coconut... Our coconut milk is delicious and so easy to make: https://simpleveganblog.com/coconut-milk/ Have a nice day!
Marc says
Super fast and easy, the best breakfast potatoes I've ever had. Had it for breakfast with steamed kale on the side. Yum!
Iosune says
Hi Marc! Thanks a lot 🙂 So glad you liked it!