The Garden Grazer

Oven Roasted Breakfast Potatoes

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Our favorite breakfast potatoes! Super easy Oven Roasted Homestyle Breakfast Potatoes with flavor-packed bits of onion and bell pepper.

Pan of roasted homestyle potatoes and bell peppers

These beauties are my favorite oven-roasted breakfast potatoes! For me, the trick is cutting the onion and bell pepper smaller than the potatoes. I find that turns them into tender little flavor bombs as they roast. (Yum!)

It’s an awesome dish for big breakfasts and brunches because you can toss it in the oven to roast basically hassle-free. (Which also leaves the stove top clear for everything else.)

Raw ingredients diced on a cutting board for breakfast potatoes

If you’re making this recipe around the winter holidays, try a colorful combo of red and green bell peppers to make it even more fun and festive!

Plus we find they’re delicious served alongside a nice warm Tofu Scramble. One of my favorite breakfast combinations and super satisfying and hearty!

Plate of tofu scramble and roasted breakfast potatoes
Pan of roasted homestyle potatoes and bell peppers
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5 from 3 votes

Oven Roasted Breakfast Potatoes

Our favorite breakfast potatoes! Roasted Homestyle Breakfast Potatoes with flavor-packed bits of onion and bell pepper.
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
CategoryBreakfast, Side Dish
CuisineAmerican, Gluten-Free, Oil-Free Option, Vegan
Servings6 side servings

Ingredients

US Customary – Metric
  • 2 1/2 lbs. potatoes (I like red or gold)
  • 1 onion
  • 1 large green bell pepper
  • 2 Tbsp. olive oil (*optional)
  • 1/2 tsp. smoked paprika (or other herbs/seasonings)
  • Salt to taste

Instructions

  • Preheat oven to 425°F (218°C).
  • Rinse potatoes, then dry with a towel. (This helps for crispier potatoes.)
  • Dice potatoes into about 3/4″ cubes. Dice onion and bell pepper into smaller pieces, about 1/2″.
  • Place them all on large rimmed baking pan and drizzle with a small amount of olive oil (*optional).
  • Add salt and smoked paprika or other desired herbs. (Most commonly I also use garlic powder and basil.) Toss to thoroughly combine.
  • Roast for about 45-50 minutes or until potatoes are desired tenderness, stirring halfway through.

Notes

*I’ve transitioned to oil-free roasting now. Simply omit the oil, and place parchment paper down on the pan for non-stick, beautifully roasted veggies!
Mix it up with other herbs/seasonings such as garlic powder, basil, oregano, parsley, etc.

Nutrition Per Serving (Estimate)

Calories: 202 kcalCarbohydrates: 36 gProtein: 4 gFat: 5 gSaturated Fat: 1 gPotassium: 867 mgFiber: 5 gSugar: 3 gVitamin A: 276 IUVitamin C: 55 mgCalcium: 29 mgIron: 2 mg
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Vegan oven roasted breakfast potatoes on a pan

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Comments

  4. You can call me Breazy

    wow! i've been browsing through your recipes and i just wanted to say THANK YOU for NOT. MAKING. IT. DIFFICULT to find the recipe and ingredients. your site is so much more user friendly than any other food site–and i think its because you don't tell us all the UNNECESSARY life stories that other bloggers think people want to read about.

    so yea, just….thanks 🙂 keep it up.

    Reply

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