These crispy baked breakfast potatoes are the perfect way to make breakfast a little more exciting. Golden and crispy on the outside, soft and fluffy in the middle, and coated in a delicious garlic, onion and paprika seasoning.
I would happily eat potatoes with every meal - such a great way to increase fibre and they are so versatile and filling. Made with just 7 simple ingredients, these oven baked home fries are a great addition to a weekend breakfast or brunch.
We love serving them with fried eggs and tomato ketchup for something different from the usual eggs on toast.
I've always loved home fries whenever we've visited the US, and I don't know why potatoes for breakfast aren't more popular here in the UK!
This oven baked version is so easy because you don't need to boil the potatoes first or stand over a frying pan. Just mix everything together and let the oven do the work. The flavours are amazing!
Recipe update: This recipe was originally published on 4 January 2020 and fully retested in October 2026. I've simplified the recipe by removing the fresh onions and peppers and using garlic and onion granules instead. There's also no need to boil the potatoes first. I've updated the photographs, instructions and tips to make these oven baked home fries even easier.
For some more crispy potato recipes, try my air fryer diced potatoes, air fryer potato wedges or my crispy smashed potatoes.
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Jump to:
- Why You'll Love Them
- Recipe Overview
- Ingredients and Substitutions
- How to Make Baked Breakfast Potatoes
- How to Get Crispy Breakfast Potatoes in the Oven
- What to Serve with Breakfast Potatoes
- Breakfast Potato Variations
- Make Ahead, Storage and Reheating
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Potato Recipes
- Recipe
- Feedback
Why You'll Love Them
- Crispy and fluffy - Golden, seasoned edges with a lovely soft centre.
- Just 7 ingredients - All simple ingredients you probably already have at home.
- No boiling or frying - Everything goes straight into the oven, so there's very little hands-on cooking.
- Perfect for weekend breakfasts - A delicious alternative to toast with your eggs.
- Budget friendly - An inexpensive way to make breakfast more filling.
Recipe Overview
- Prep: Cut the potatoes into small, evenly sized cubes. No peeling or boiling needed.
- Season: Toss with olive oil, garlic granules, onion granules, paprika, salt and pepper.
- Bake: Spread on a baking tray and cook at 200°C/180°C fan for 35-40 minutes, turning halfway.
- Serve: Enjoy hot and crispy with fried eggs and ketchup for an easy weekend breakfast.
- Servings: Makes 4 side portions.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - We like Maris Piper or King Edwards as they get nice and crispy with the skin on. In the US, use Russet or Yukon Gold.
- Olive oil - Helps the outside of the potatoes become golden and crispy without needing to fry them. You can use another oil suitable for roasting.
- Salt and pepper - Simple seasoning to bring out the flavour of the potatoes.
- Garlic granules - Give the potatoes plenty of garlic flavour without having to chop fresh garlic, which can burn during roasting.
- Onion granules - Add a lovely savoury flavour without needing to cook chopped onions.
- Paprika - Adds colour and a slightly sweet, smoky flavour if using smoked paprika. Regular paprika works well too.
More ways to adapt this recipe can be found in the Variations section below.
How to Make Baked Breakfast Potatoes
- Prep: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Prepare the potatoes: Wash the potatoes, dry them thoroughly and cut them into evenly sized chunks, approximately 1.5cm (½-⅝ inch).
- Add the oil and seasoning: Put the potatoes into a large bowl. Add the olive oil, salt, pepper, garlic granules, onion granules and paprika.
- Coat the potatoes: Mix well until all the potatoes are evenly coated.
- Put onto a baking tray: Spread the potatoes over a large baking tray in a single layer, leaving a little space between them.
- Cook the potatoes: Bake for 35-40 minutes, turning halfway through, until the potatoes are golden brown and crispy on the outside and tender in the middle.
- Serve: Serve straight away with fried eggs and ketchup for a delicious weekend breakfast.
How to Get Crispy Breakfast Potatoes in the Oven
There is nothing worse than breakfast potatoes that are either soggy or hard in the middle. Here are the things that make the biggest difference.
Cut the potatoes evenly. Small, similarly sized pieces cook at the same rate and have plenty of surface area to turn golden and crispy. Aim for approximately 1.5cm chunks.
Dry the potatoes well. After washing them, pat them dry with a clean tea towel or kitchen paper. Excess water creates steam and can stop them crisping up.
Don't overcrowd the tray. Spread the potatoes out in a single layer. If they are piled on top of one another, they will steam rather than roast. Use two trays if you're doubling the recipe.
Give them enough time. Oven temperatures vary, so use the 35-40 minute cooking time as a guide. They are ready when a knife slides easily into the centre and the edges are nicely browned.
What to Serve with Breakfast Potatoes
We usually serve these with fried eggs and a generous dollop of ketchup. The runny egg yolk mixed with the crispy, paprika-seasoned potatoes is such a good combination.
When we have a little more time at the weekend, it's nice to have something different from the breakfasts we eat during the week. These potatoes make it feel like a proper weekend breakfast without needing loads of different ingredients.
Here are some of our favourite ways to serve them:
- Fried eggs - Our microwave fried eggs are a quick option if you don't want to use another frying pan.
- Ketchup - Perfect for dipping! Try our homemade healthy tomato ketchup if you want to make your own.
- Bacon - Serve with crispy air fryer bacon for a classic breakfast combination.
- Mushroom omelette - Our mushroom omelette is a good way to add some extra vegetables and protein.
- Weekend brunch - Serve a smaller portion alongside our breakfast bake when feeding a crowd.
- Eggs and mushrooms - Try them with eggs baked in portobello mushrooms for something a little different.
These aren't just for breakfast either. They make a delicious side dish with burgers, chicken or even a simple salad. Leftovers are also great added to a breakfast burrito.
Breakfast Potato Variations
The paprika, garlic and onion seasoning is our favourite simple combination, but there are plenty of ways to adapt these roasted breakfast potatoes.
Spicy breakfast potatoes - Add a pinch of chilli powder, cayenne pepper or your favourite Mexican seasoning.
Herby potatoes - Add some dried oregano or thyme for a different flavour, or sprinkle over fresh herbs before serving.
Cheesy breakfast potatoes - Sprinkle over a little grated cheddar or Parmesan towards the end of cooking.
Breakfast potatoes with onions and peppers - You can add chopped onions and peppers if you prefer more traditional vegetable-filled home fries. Add them partway through cooking so they don't become overdone, and give everything enough room on the baking tray.
Breakfast potatoes with bacon - Stir through some cooked, chopped bacon just before serving.
Make Ahead, Storage and Reheating
These oven baked breakfast potatoes are best enjoyed straight after cooking, while the edges are still crispy. However, you can prepare them ahead or keep leftovers for another day.
Make ahead: If you want to save time in the morning, cut the potatoes the night before and keep them submerged in cold water in a covered container in the fridge. Drain and dry thoroughly before adding the oil and seasonings.
Refrigerate: Allow cooked potatoes to cool promptly, then store them in an airtight container in the fridge for up to 2 days.
Reheat: Spread them on a baking tray and reheat in a preheated oven at 200°C/180°C fan/400°F for around 10-15 minutes, or until piping hot throughout. This will help restore some of the crispiness. You can also reheat them in an air fryer. A microwave is quicker, but the potatoes will be softer.
Freeze: You can freeze cooked potatoes once cooled, although their texture won't be quite as good after reheating. Freeze in an airtight container for up to 3 months for best quality. Reheat thoroughly before serving.
Dannii's Top Tips
- Leave the potato skins on for less preparation and extra texture.
- Turn the potatoes halfway through cooking so they colour more evenly.
- If using two trays, swap their positions halfway through cooking.
- Taste before serving and add a little more salt if needed.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Potatoes are soft rather than crispy | Too much moisture or an overcrowded tray | Dry the potatoes and spread them out |
| Potatoes are hard in the middle | Pieces too large or not cooked long enough | Cut smaller and cook until tender |
| Potatoes are cooking unevenly | Different-sized pieces | Cut evenly and turn halfway |
| Seasoning is burning | Oven running hot or potatoes left too long | Check towards the end and adjust cooking time |
| Potatoes are sticking | Tray surface or insufficient oil coverage | Use a suitable non-stick tray and coat evenly |
Frequently Asked Questions
No! For this recipe, we put the raw potatoes straight into the oven. Cutting them into small, evenly sized pieces helps them cook through in 35-40 minutes without boiling first. This also means less washing up.
For best results, use Maris Piper or King Edwards as they get nice and crispy with the skin on. In the US, use Russet or Yukon Gold.The most important thing is to cut them to a similar size so they cook evenly.
These baked breakfast potatoes take approximately 35-40 minutes at 200°C/180°C fan/400°F. The cooking time depends on the size of your potato pieces and your oven. Check that they are tender in the centre and nicely browned before serving.
These oven baked home fries can be part of a balanced breakfast. Potatoes provide carbohydrates for energy and are a source of potassium, while keeping the skins on adds fibre. We use a relatively small amount of oil rather than shallow-frying them.u003cbru003eServe with eggs for additional protein and some vegetables or fruit to make a more balanced breakfast.
They are very similar. In the US, home fries usually refers to chopped or sliced potatoes cooked in a frying pan, sometimes with onions and peppers. Breakfast potatoes is a broader term for seasoned potatoes served at breakfast. This recipe is an oven baked version of home fries, made with simple seasonings instead of fresh onions and peppers.
More Potato Recipes
Have you tried these crispy baked breakfast potatoes? I'd love to know what you served them with! Leave a comment and rating below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Crispy Baked Breakfast Potatoes
Ingredients
- 450 g (1 lb) of Potatoes - cut into small cubes
- 2 tablespoons of Olive oil
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- ½ tablespoon of Garlic granules
- ½ tablespoon of Onion granules
- ½ tablespoon of Paprika
Instructions
- Prep: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Prepare the potatoes: Wash 450 g of Potatoes, dry them thoroughly and cut them into evenly sized chunks, approximately 1.5cm (½-⅝ inch).
- Add the oil and seasoning: Put the potatoes into a large bowl. Add 2 tablespoons of Olive oil, ¼ teaspoon of Fine sea salt, ½ teaspoon of Ground black pepper, ½ tablespoon of Garlic granules, ½ tablespoon of Onion granules and ½ tablespoon of Paprika.
- Coat the potatoes: Mix well until all the potatoes are evenly coated.
- Put onto a baking tray: Spread the potatoes over a large baking tray in a single layer, leaving a little space between them.
- Cook the potatoes: Bake for 35-40 minutes, turning halfway through, until the potatoes are golden brown and crispy on the outside and tender in the middle.
- Serve: Serve straight away with fried eggs and ketchup for a delicious weekend breakfast.
Recipe Notes
- Leave the potato skins on for less preparation and extra texture.
- A large metal baking tray is ideal for getting plenty of golden edges.
- Turn the potatoes halfway through cooking so they colour more evenly.
- If using two trays, swap their positions halfway through cooking.
- Taste before serving and add a little more salt if needed.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Pam Greer says
These are the best breakfast potatoes, though we love them with lunch and dinner too!
Kelly Anthony says
I agree with you that there is nothing better than a crispy yet creamy potatoes for breakfast. These baked home fries look perfectly cooked!
Jayne says
This makes me want breakfast for dinner. Love the baked idea. Thank you for sharing this recipe.
Sara Welch says
These look like a great dish to serve with my morning omelette! Worthy of a restaurant, indeed!
Emmeline says
Such a delicious breakfast or brunch recipe! I love potatoes in the morning - this versions going straight into rotation.
Jen says
I took your recommendation and added cooked bacon into the fries and served it with scrambled eggs. I think we've found our new favorite breakfast without even having to go out. It was delicious!
Erika says
These are the best potatoes. Yum!
Amy says
I love adding potatoes into my breakfast routine, makes it so much more filling!
Jayne says
Mmmm, these are like a baked version of a meze we eat in Turkey, called kizartma (which literally means 'frying') - they sometimes add cubes of aubergine too. The Turks serve it topped with thick yoghurt and a little drizzle of chilli oil or melted chilli butter. Add a hunk of good bread - dinner is served. I am going to introduce my friends and neighbours to your baked version, which is not just healthier but means the house (and my clothes) won't smell of frying.
Jill says
I think that breakfast potatoes might be my favorite type of breakfast food. These look so delicious!
Julia says
Delicious and filling breakfast! Thanks for the recipe :)
Whitney says
It's not breakfast without potatoes! And I loved that they are baked making them much healthier than frying.
Jessica says
I could seriously eat potatoes for every meal. I loved that I could enjoy them being baked and not have all the grease from frying. Thanks!