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    Home » Recipes » Breakfast

    Roasted Homestyle Breakfast Potatoes

    Dec 13, 2015 by Kaitlin

    This easy oven-roasted vegan Homestyle Breakfast Potatoes recipe is seasoned and then baked with flavorful bits of onion and bell pepper. Our favorite breakfast potatoes! (Vegan, gluten-free, oil-free option.)

    Sheet pan of oven roasted breakfast potatoes with onion and bell pepper

    This is my favorite oven-roasted breakfast potatoes recipe. It is so warm, hearty, and satisfying!

    The trick is cutting the onion and bell pepper smaller than the potatoes because that turns them into tender little flavor bites as they roast.

    It's an awesome side dish for big breakfasts, brunches, or meal prep because it's crowd pleasing and easy to make.

    Plus you can just toss it in the oven to roast basically hassle-free!

    Raw ingredients diced on a cutting board

    Ingredients for Homestyle Potatoes

    For this recipe you will need a baking sheet (or pan) and these ingredients:

    • Potatoes: I either use red potatoes or Yukon gold potatoes for their buttery taste. But russet potatoes, new potatoes, or waxy potatoes work too. You could even add some sweet potatoes to the mixture!
    • Yellow onion: Or you can use white onion, sweet onion, or red onion instead.
    • Green bell pepper: Or substitute orange, yellow, or red bell pepper.
    • Smoked paprika: This has such a nice warm and smoky flavor, but you can include other spices and seasonings of choice. Change it up with garlic powder, onion powder, dried basil, dried oregano, rosemary, thyme, cayenne pepper, Italian seasonings, etc.
    • Olive oil: Use a good quality extra-virgin olive oil or your own favorite vegetable oil. (See notes below for oil-free version.)
    • Salt: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
    Baked homestyle potatoes on a sheet pan with spatula

    Tips

    Holiday enjoyment: If you are 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!

    Oil-free baking: To roast these oil-free, simply line your baking sheet with parchment paper (or Silpat). Then spread out and place potatoes in a single layer.

    Serving

    With tofu scramble: These home fries are delicious served alongside a protein-rich Tofu Scramble. It is one of my favorite breakfast combinations and super satisfying and hearty. Pair it with vegan bacon or sourdough toast if desired.

    Other ways to enjoy: You can also use them in breakfast burritos, with vegan eggs, a breakfast skillet, or however else you see fit.

    Add sauce! Top them with salsa, ketchup, or hot sauce for more flavor.

    Plate of tofu scramble with roasted breakfast potatoes

    For more inspiration, also browse all potato recipes or vegan breakfast recipes.

    Sheet pan of oven roasted breakfast potatoes with onion and bell pepper

    Roasted Homestyle Breakfast Potatoes

    Easy oven-roasted homestyle potatoes with flavor-packed bits of onion and bell pepper. Great served with a tofu scramble!
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Author: Kaitlin - The Garden Grazer
    Course: 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 Yukon gold)
    • 1 yellow 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 pat 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. (I also like garlic powder and dried basil.) Toss to thoroughly combine.
    • Roast for about 45-50 minutes or until potatoes are desired tenderness, stirring halfway through.

    Notes

    *Oil-free option: Simply omit the oil, and line your pan with parchment paper for easy non-stick baking.
    Herbs + seasonings: Change it up with other herbs/seasonings such as garlic powder, onion powder, dried basil, oregano, parsley, Italian seasonings, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Homestyle Breakfast Potatoes
    Amount per Serving
    Calories
    199
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Potassium
     
    861
    mg
    25
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    160
    IU
    3
    %
    Vitamin C
     
    55
    mg
    67
    %
    Calcium
     
    29
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan roasted homestyle breakfast potatoes recipe, also check out:

    • Strawberry Baked Oatmeal
    • Quinoa Vegetable Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Breakfast Recipes

    • Strawberry Baked Oatmeal
    • Southwest Tofu Burrito
    • Chocolate Cherry Almond Smoothie
    • Chunky Monkey Overnight Oats

    Reader Interactions

    Comments

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      Recipe Rating:




    1. You can call me Breazy

      August 08, 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. So yea, just....thanks. Keep it up.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:44 pm

        Thank you for your helpful and kind feedback!

        Reply
    2. Velva

      December 14, 2015 at 1:42 am

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

      Reply
    3. Michelle Gray

      December 13, 2015 at 4:06 pm

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

      Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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