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Oven Roasted Breakfast Potatoes

December 13, 2015 By Kaitlin McGinn 8 Comments

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 personal 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 also 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.) Plus, if you’re making it around the holidays, try a colorful combo of red and green bell peppers to make it even more fun and festive!

Raw ingredients diced on a cutting board for breakfast potatoes

Not to mention they’re delicious served alongside a nice warm Tofu Scramble. One of my favorite breakfast combinations and super satisfying and hearty.

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

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.
Author: Kaitlin – The Garden Grazer
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Category: Breakfast, Side Dish
Cuisine: American, Gluten-Free, Oil-Free Option, Vegan
Servings:6 side servings

Ingredients

  • 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.
  • 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: 202kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Potassium: 867mg | Fiber: 5g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 55mg | Calcium: 29mg | Iron: 2mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Vegan oven roasted breakfast potatoes on a pan

Enjoying these roasted breakfast potatoes? Feel free to also check out this Broccoli with Asian Garlic Sauce, Portobello Mushroom & Broccoli Stir Fry, or Quinoa Vegetable Salad!

Filed Under: Breakfast, Gluten-Free, Recipe, Sides, Vegan, WFPBNO Tagged With: bell pepper, onion, potato

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Reader Interactions

Comments

  1. Mythreyi

    December 13, 2015 at 1:29 pm

    Love that colorful breakfast plate, my kinda of breakfast!

    Reply
    • Kaitlin | The Garden Grazer

      December 19, 2015 at 1:14 am

      Thank you!

      Reply
  2. Michelle Gray

    December 13, 2015 at 4:06 pm

    Oh, yum! I'm definitely trying this recipe out this week 🙂 thanks for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      December 19, 2015 at 1:14 am

      Hope you enjoy!

      Reply
  3. Velva

    December 14, 2015 at 1:42 am

    Roasted potatoes are one of my favorites. Thanks for the inspiration.

    Reply
    • Kaitlin | The Garden Grazer

      December 19, 2015 at 1:16 am

      Agreed – roasted potatoes are amazing!

      Reply
  4. You can call me Breazy

    August 8, 2017 at 6:49 pm

    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
    • Kaitlin | The Garden Grazer

      August 18, 2017 at 8:44 pm

      Haha, thank you for your helpful and kind feedback! 🙂

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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